Time 8h55m Yield 8 serving(s) Number Of Ingredients 17 Steps:
Heat 2 tsp oil in nonstick skillet over meduim heat. Add onions and saute until translucent, about 4 minutes. Add garlic and cook another 1 minute. Transfer onion mixture to a medium bowl and let cool. Heat remaining 2 tsp oil in the skillet and saute mushrooms until the release all their water, about 6-7 minutes. Remove from heat and cool completely. Spray an oval baking dish with cooking spray. Arrange bread cubes in the dish. In a large bowl, beat eggs, egg whites, milk and mustard until incporporated. Add mushrooms, onion-garlic mixture, broccoli, parmesan and mozzarella cheeses, sun-dried tomatoes, thyme, salt and pepper and stir to incorporate. Pour mixture over bread, making sure to saturate bread. Cover with plastic wrap and refrigerate overnight or at least 8 hours. Preheat oven to 350 degrees F. Remove plastic wrap and bake for 55-60 minutes or until center is set.
Time 9h20m Yield 4-6 Number Of Ingredients 8 Steps:
Butter a 9-by-13-inch baking dish. Whisk the half-and-half, Parmesan, eggs, 1 1/2 teaspoons salt and a few grinds of pepper together in a large bowl. Bring a medium pot of salted water to a boil. Add the broccoli florets and simmer until crisp-tender, 3 to 4 minutes; drain. Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Cheddar, followed by the broccoli. Cover with the remaining bread cubes and pour the half-and-half mixture evenly over top. Cover with plastic wrap and refrigerate overnight. (This can also be assembled the day of; just let soak at room temperature 30 minutes to 1 hour before baking.) On the day of baking, preheat the oven to 325 degrees F. Let the strata sit at room temperature while the oven preheats. Remove the plastic and sprinkle with the remaining 1/2 cup Cheddar. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.
Time 40m Yield 2 servings. Number Of Ingredients 11 Steps:
In a small microwave-safe dish, microwave broccoli and onions in water on high for 1 minute; drain and set aside. Place bread in a shallow 3-cup baking dish coated with cooking spray. Add broccoli mixture and cheese. , In a small bowl, combine the eggs, milk, mustard, dill, nutmeg and pepper; pour over cheese. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted in the center comes out clean.
Time P1DT1h Yield 6 serving(s) Number Of Ingredients 15 Steps:
Preheat oven to 325 degrees F. In a large skillet cook onion and garlic in hot margarine or butter over medium heat for 2 minutes. Add mushrooms and cook about 3 minutes more or until tender, stirring occasionally. Remove from heat. In a small mixing bowl combine the mozzarella, fontina, and herbs; toss to mix. In a greased 2-quart square baking dish place half of the bread cubes. Top with the mushroom mixture, cheese mixture, and prosciutto or Canadian-style bacon. Top with the remaining bread cubes. In a mixing bowl combine beaten eggs or egg product, milk, sour cream, mustard, and pepper. Pour over layers in dish. Cover and chill in the refrigerator for 2 to 24 hours. Bake, uncovered, for 55 to 60 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes. To serve, cut into squares; garnish with fresh thyme sprigs.
More about “broccoli mushroom and cheese breakfast strata recipes”
Time 5h20m Yield 6 Number Of Ingredients 9 Steps:
Spray 8-inch square (2-quart) glass baking dish and large nonstick skillet with nonstick cooking spray. Heat skillet over medium-high heat until hot. Add onion and carrots; cook and stir 3 to 4 minutes. Add broccoli; cook and stir 2 to 3 minutes or until vegetables are crisp-tender. Cut bread into large cubes; place in sprayed baking dish. Spoon broccoli mixture over bread. Sprinkle Italian cheese blend evenly over top. In medium bowl, combine half-and-half, egg product and garlic-pepper blend; beat until smooth. Pour over broccoli mixture. Sprinkle with Parmesan cheese. Cover; refrigerate at least 4 hours or overnight. Heat oven to 350°F. Uncover strata; bake 45 to 55 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting into squares.
