Best Overnight Strata Recipes

OVERNIGHT SAUSAGE STRATA

Steps:

• Place bread cubes in a greased 13x9-in. baking dish. Drizzle with butter. In a large bowl, combine the eggs, milk, mustard, Italian seasoning and pepper; mix well. Pour over bread. Crumble sausage over top; sprinkle with cheese. Cover and refrigerate for 8 hours or overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 45-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

OVERNIGHT ASPARAGUS STRATA

Steps:

• In a large saucepan, bring 8 cups water to a boil. Add asparagus; cook, uncovered, 2-3 minutes or just until crisp-tender. Drain and immediately drop into ice water. Drain and pat dry., Arrange six English muffin halves in a greased 13x9-in. baking dish, cut side up. Trim remaining muffin halves to fill spaces. Layer with 1 cup cheese, asparagus, ham and red pepper. , In a large bowl, whisk eggs, milk, salt, mustard and pepper. Pour over top. Refrigerate, covered, overnight., Preheat oven to 375°. Remove strata from refrigerator while oven heats. Sprinkle with remaining cheese. Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

OVERNIGHT EGG & CHEESE STRATA

Steps:

• Preheat the oven to 350°F/180°C/gas 4. Butter a small 4-cup/960-ml ovenproof baking dish.
• Remove the crusts from the bread and cut into slices; you should have about 3 cups. Lay the slices across the baking dish, slightly overlapping and allowing some edges to hang over the sides.
• Whisk together the eggs and milk in a large bowl. Stir in half of the cheese and season with salt and pepper. Pour three-fourths of the egg mixture over the bread cubes.
• Peel the bottom half of the asparagus and break off the stem ends where it snaps naturally. Discard any woody stems.
• Layer the mortadella over the bread and top with asparagus spears. Pour the remaining egg mixture over the top and finish with the remaining cheese. At this point, you can bake the strata immediately, or cover with plastic wrap/cling film and refrigerate overnight for a surprise breakfast in bed.
• Bake the strata until just set, 30 to 35 minutes. Let cool slightly, sprinkle the top with chopped chives, and serve in the baking dish.

OVERNIGHT ASPARAGUS & MUSHROOM STRATA

Steps:

• 1. In a medium saute pan melt the butter over medium heat and add the asparagus, shallots, and mushrooms. Allow the vegetables to saute for about 5 minutes, or until the mushrooms and shallots are softened and the asparagus can be easily speared with a fork. 2. Meanwhile, Mix the cheeses in a bowl with the salt and pepper and set aside. Then whisk together the eggs and milk and set aside. 3. Generously butter a 13 x 9 baking dish and layer everything as follows: one third of the bread cubes, followed by one third of the cooked vegetable mixture, followed by one-third of the cheese mixture. Repeat this layering two more times. Then, pour the egg and milk mixture over the entire dish, pushing down on the bread so it begins to soak up the custard. Cover the dish and chill it in the refrigerator for 6 hours, or up to 24. 4. Preheat the oven to 350 degrees F. Bring the strata to room temperature, then bake it for 40 to 45 minutes, or until it is puffed up the the bread tops are golden brown. Allow to cool slightly and serve warm.

OVERNIGHT MEXICAN BREAKFAST STRATA

Steps:

• Cook and stir chorizo in a large skillet over medium heat until browned and crumbly, 5 to 7 minutes. Transfer to a bowl using a slotted spoon, reserving 1 tablespoon of drippings in the pan. Add onions to the skillet and cook, stirring frequently, until tender, about 10 minutes. Stir in poblano peppers and bell pepper; cook until just tender, about 5 minutes. Remove from heat and return chorizo to the skillet.
• Lightly grease a 3-quart rectangle or oval casserole dish. Spread 1/2 of the bread into the prepared dish and top with 1/2 of the chorizo mixture. Repeat with remaining bread and chorizo.
• Whisk eggs, milk, oregano, and paprika together in a large bowl. Pour egg mixture evenly over bread and sausage. Cover and chill, 8 hours to overnight.
• Preheat the oven to 325 degrees F (165 degrees C).
• Bake in the preheated oven, covered, for 30 minutes. Uncover and bake until an instant-read thermometer pressed into the center reads 170 degrees F (degrees C), 30 to 45 minutes more. Sprinkle with queso fresco during the last 5 minutes of baking. Let stand for 10 minutes and sprinkle with cilantro.

OVERNIGHT CANADIAN BACON, ENGLISH MUFFIN STRATA

Steps:

• In a large saute pan over medium heat, add oil and Canadian bacon.
• Cook for 3 to 4 minutes, then add leeks, thyme, and ½ teaspoon each of salt and pepper.
• Cook until the leeks are wilted and translucent. Remove from heat and cool completely.
• In a large mixing bowl, whisk together the eggs, half and half, Creole mustard, chives, farmhouse cheddar, ¾ teaspoon kosher salt and ¼ teaspoon black pepper.
• Butter an 8- by 8-inch square baking dish.
• Layer the English muffins in a shingled pattern, cut side down.
• Mix the cooled Canadian bacon mixture into the egg mixture.
• Ladle the combined mixture over the English muffins.
• Cover, weight with a plate and refrigerate overnight.
• In the morning, remove baking dish from the refrigerator and top with Parmesan cheese. Place in the middle rack of a preheated 350-degree oven.
• Bake for 1 hour and 30 minutes or until the tip of a knife, inserted in the middle of pan, comes out clean.
• Let rest for 10 minutes before serving.

OVERNIGHT ASPARAGUS MUSHROOM STRATA

Steps:

• Melt the butter in a skillet over medium heat, and cook and stir the mushrooms until their liquid has mostly evaporated and the mushrooms are beginning to brown, about 10 minutes. Set the mushrooms aside.
• Grease a 9x13 inch baking dish, and arrange 8 muffin halves, cut sides up, in the bottom of the dish. Stuff pieces of remaining muffins into the spaces between the halves. Spread 1 cup of Colby-Monterey Jack cheese over the muffins in a layer, and distribute the asparagus pieces, mushrooms, red pepper, and onion over the cheese.
• Whisk together eggs, milk, salt, dry mustard, and black pepper in a bowl, and pour the egg mixture over the muffins and vegetables. Cover the dish, and refrigerate overnight.
• The next day, preheat oven to 375 degrees F (190 degrees C).
• Remove the casserole from the refrigerator and let stand for 30 minutes. Spread 1 cup of Colby-Monterey Jack cheese in a layer over the casserole.
• Bake in the preheated oven until a knife inserted near the edge comes out clean, 40 to 45 minutes. Let stand 5 to 10 minutes before cutting into squares.

OVERNIGHT WINE AND CHEESE STRATA

Steps:

• Cut off and discard crusty ends of bread. Tear rest of loaf into bite size chunks. Arrange bread snugly in a heavily greased 13 x 9 x 2 inch baking dish. Set aside.
• Cook mushrooms, 1 ½ teaspoons fresh oregano, and ¼ teaspoon pepper in butter in a large skillet over medium high heat, stirring constantly, until mushrooms are tender. Sprinkle mushroom mixture over bread. Pour white wine over mushroom mixture. Sprinkle with ham and next 3 ingredients.
• Combine eggs and next 4 ingredients. Beat with a wire whisk until blended. Pour egg mixture over layers in dish. Cover and chill 8 hours.
• Bake strata, covered, at 350°F for 45 to 50 minutes. Remove from oven, and spread with sour cream. Sprinkle with Parmesan cheese. Broil 4 inches from heat with electric oven door partially opened 2 to 3 minutes or until lightly browned. Garnish, if desired. Serve hot. 8 servings.
• NOTE: If you'd like to omit the wine in this rich brunch dish, substitute 2/3 cup milk.
• SouthernLiving Our Best Five Star Recipes.

OVERNIGHT ASPARAGUS MUSHROOM STRATA RECIPE

Steps:

• Melt the butter in a skillet over medium heat, and cook and stir the mushrooms until their liquid has mostly evaporated and the mushrooms are beginning to brown, about 10 minutes. Set the mushrooms aside. Grease a 9x13 inch baking dish, and arrange 8 muffin halves, cut sides up, in the bottom of the dish. Stuff pieces of remaining muffins into the spaces between the halves. Spread 1 cup of Colby-Monterey Jack cheese over the muffins in a layer, and distribute the asparagus pieces, mushrooms, red pepper, and onion over the cheese. Whisk together eggs, milk, salt, dry mustard, and black pepper in a bowl, and pour the egg mixture over the muffins and vegetables. Cover the dish, and refrigerate overnight. The next day, preheat oven to 375 degrees F (190 degrees C). Remove the casserole from the refrigerator and let stand for 30 minutes. Spread 1 cup of Colby-Monterey Jack cheese in a layer over the casserole. Bake in the preheated oven until a knife inserted near the edge comes out clean, 40 to 45 minutes. Let stand 5 to 10 minutes before cutting into squares.

OVERNIGHT CARAMEL STRATA

Steps:

• Combine sugar, butter and corn syrup in heavy small saucepan.
• Stir mixture over medium-low heat until butter melts and sugar dissolves.
• Bring to a boil.
• Pour into a a 9 x 13 inch glass baking dish.
• Tilt dish to coat bottom evenl-cool.
• Arrange 6 bread slices in singlelayer top caramel, trimming bread to fit.
• Cover with remaining bread slices, trimming to fit.
• Whisk milk, eggs,vanilla and salt in bowl to blend.
• Pour over bread.
• Cover and refrigerate overnight.
• Preheat oven to 350.
• Bake strata uncovered until bread is puffed and lightly golden, about 40 minutes.
• Let stand 5 minutes.
• Cut into 6 portions.
• Using a spatula, invert each portion onto plate so that caramel side faces up.

OVERNIGHT HAM AND CHEESE STRATA

Steps:

• Place bread cubes in a greased 13x9-in. baking dish. Layer with ham, green pepper and cheese. Beat eggs, milk, horseradish and mustard; pour over all. Cover and chill 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

OVERNIGHT EGG STRATA

Steps:

• Combine sugar butter and corn syrup in heavy saucepan. Bring to a boil and dissolve sugar. Pour into a 13" x 9" x 2" pyrex and tilt to coat the bottom. Arange 6 or more bread slices in a single layer atop caramel. Cover with remaining bread slices, trimming to fit. Whisk eggs, milk, vanilla and salt and pour over the bread. Cover and chill overnight. Preheat oven to 350F. Bake strata uncovered for approx. 40 minutes till well puffed and golden. Let stand 5 minutes. Cut into portions and serve upside down so that the caramel is on the top. Garnish with fruit. Serving Ideas: Serve with strawberries, kiwi, pineapple Posted to Kitmailbox by "Kim"

OVERNIGHT CARAMEL STRATA

Steps:

• Combine sugar butter and corn syrup in heavy small saucepan. Stir mixture over medium-low hear until butter melts and sugar dissoves. Bring to boil. Pour into 12X9X2 inch glass baking dish. Tilt dish to coat bottom evenly; cool. Arrange 6 bread slices in single layer atop caramel, trimming bread to fit. Cover with remaining bread slices, trimmmming to fit. Wisk milk, eggs, vanilla and salt in bowl and blend, Pour over bread. Cover and Chill overnight. Preheat oven to 350 -- Bake strata uncovered until bread is puffed and light golden brown -- aout 40 minutes. Let stand 5 min. Cut into 6 portions

OVERNIGHT STRATA

Steps:

• Melt the margarine in a large skillet over medium heat.
• Add the mushrooms and onions and cook, stirring, until just slightly tender, 2 minutes.
• Spray a 9 x 13-inch baking dish with non stick vegetable spray.
• Place 8 of the bread slices in the prepared dish.
• Layer half of the mushrooms and the onions, bacon, celery, and chilies on top of the bread and finish with half of the cheese.
• Sprinkle with half of the salt, pepper, and dill.
• Repeat the bread layer and the remaining half of the ingredients as above but add the tomato slices before the cheese.
• Thoroughly mix the egg substitute, eggs, milk and mustard and pour into the dish.
• Cover with wax paper or plastic wrap and refrigerate overnight.
• Before baking, allow the strata to stand at least 30 minutes at room temperature.
• Preheat oven to 350 degrees F.
• Bake the strata, uncovered, until bubbly and lightly browned, 45 minutes.
• Remove from the oven and allow to cool for 5 minutes before slicing.

OVERNIGHT EGG&CHEESE&LOX STRATA

Steps:

• Preheat the oven to 350°F/180°C/gas 4. Butter a small 4-cup/960-ml ovenproof baking dish. Remove the crusts from the bread and cut into slices; you should have about 3 cups. Lay the slices across the baking dish, slightly overlapping and allowing some edges to hang over the sides. Whisk together the eggs and milk in a large bowl. Stir in half of the cheese and season with salt and pepper. Pour three-fourths of the egg mixture over the bread cubes. Peel the bottom half of the asparagus and break off the stem ends where it snaps naturally. Discard any woody stems. Layer the mortadella over the bread and top with asparagus spears. Pour the remaining egg mixture over the top and finish with the remaining cheese. At this point, you can bake the strata immediately, or cover with plastic wrap/cling film and refrigerate overnight for a surprise breakfast in bed. Bake the strata until just set, 30 to 35 minutes broil to brown Let cool slightly, sprinkle the top with chopped chives, and serve in the baking dish.