Tuesday, March 25, 2014

Two Strata Recipes

I made these for the shower on Sunday and both turned out so well!

Here are the recipes, with my changes:

Spinach and Cheese Strata (I got the recipe here, and didn't change it that much.)


2 (10 ounce) packages fresh spinach, roughly chopped
1 large onion, finely chopped
3 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
8 cups cubed French or Italian bread in 1-inch cubes (1/2 lb) - I just tore mine, who am I kidding.
6 ounces coarsely grated Gruyère (2 cups) (I cheated and used Fontina - Gruyere was too expensive!) - We didn't have any so I used a little provolone.
2 ounces finely grated parmesan (1 cup)
2 3/4 cups milk
1- large eggs


Melt the butter in a large saucepan over medium heat. Cook the onion with 1/2 tsp of salt, 1/4 teaspoon pepper and nutmeg until soft. Stir in spinach and cook until wilted. Remove from heat and set aside.
Butter a 3 quart baking dish. Spread one third of the bread cubes in the dish. Then add one-third of the spinach mixture and one-third of the cheeses. Repeat these layers twice, using all of the bread, spinach and cheese.
In a separate bowl, whisk together the eggs, milk, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pour evenly over the bread mixture in the baking dish. Cover and refrigerate for eat least 8 hours.
When ready to bake, pre-heat the oven to 350 and let the strata stand at room temperature for 20-30 minutes. Bake, uncovered, until completely cooked, 45 to 55 minutes. The strata should be golden brown. Let stand 5-10 minutes before serving.

Ham and Cheese Breakfast Souffle Casserole (I got the recipe here, but altered it quite a bit.)
1 loaf of french bread
2 pounds sliced ham, chopped tiny  
1 pound medium cheddar cheese
9 eggs
2 cups milk
1 tablespoon dry mustard

  1. Prepare 9 X 13 pan with softened butter. Tear slices of bread into 1 inch pieces and cover bottom of pan with bread, fitting tightly.
  2. Layer half of the ham over bread, and then layer half of the cheese over ham.
  3. Add another layer of bread slices, then ham and then cheese. Finish with a final layer of bread.
  4. In a 1 quart measuring cup, mix together eggs and milk. In a small bowl, take 1 tablespoon of egg and milk mixture and mix in mustard until smooth. Add into quart measuring cup and mix well. Pour over casserole, evenly distributing wet ingredients. Cover and refrigerate overnight.
  5. Bake at 350 degrees for 50-60 minutes or until eggs are set. Remove from oven and let sit for 5 minutes before cutting and serving.

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