Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Remove the plastic and sprinkle with the remaining 1/2 cup Muenster cheese. Let the strata sit at room temperature while the oven preheats. On the day of baking, preheat the oven to 325 degrees F. (This can also be assembled the day of just let soak at room temperature 30 minutes to 1 hour before baking.) Cover with plastic wrap and refrigerate overnight. Cover with the remaining bread cubes and pour the half-and-half mixture evenly over top. ![]() Sprinkle with 1 1/2 cups of the Muenster cheese, followed by the sausage-onion mixture. Layer half of the bread cubes in the prepared 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. Increase the heat to medium-high and cook, stirring often until golden brown, about 6 minutes more. Add the onion to the skillet and cook over medium heat, stirring occasionally, until very soft and golden, 20 to 25 minutes. Ingredients Kosher salt Vegetable oil 1 pound elbow macaroni or cavatappi 1 quart milk 8 tablespoons unsalted butter, divided 1/2 cup all-purpose flour. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes transfer to a bowl with a slotted spoon. Allow to cool for 10 minutes before serving.Heat the olive oil in a large skillet over medium high heat. Bake for 50-60 minutes, until puffed and cooked through. It can be served as a side dish, but the ham makes it hearty enough to stand on its own as a main entre. If the dish has been in the refrigerator overnight, let it come to room temperature for 15 minutes before baking. Cheddar, Ham and Spinach Strata Recipe This nine-ingredient strata is both easy to whip up and delicious to eat. Wrap well and refrigerate for at least one hour, or overnight.īefore baking, lower the oven (or set the oven) to 350☏. Add the mushrooms and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Top with remaining bacon, cheese and chives. Heat the oil in a large nonstick skillet over medium-high heat until hot. Carefully pour the egg mixture into the pan, pressing down lightly to make sure all the muffin cubes are moistened. Add the English muffin cubes on top in one even layer. To assemble, sprinkle half of the bacon, 1 tablespoon of the chives, and 1 cup of the cheese (in that order) onto the bottom of the baking dish. While the bacon and English muffins are in the oven, whisk together the eggs, milk, salt and pepper in large bowl. (Do not halve them horizontally as you would normally for the toaster.) Spread the cubes on a second sheet pan and bake, with the bacon, for 15 minutes, until lightly browned. Meanwhile, cut the English muffins into 1” cubes. ![]() When cool enough to handle, roughly chop the bacon and place back on the same sheet pan. Meanwhile, discard the aluminum foil from the sheet pan. Remove the bacon and allow to drain on a plate lined with a paper towel. Return the pan to the oven and bake for another 5 minutes, until golden brown. Remove the pan and carefully brush the strips of bacon with maple syrup. (If you don’t have a rack, just place the bacon directly on the sheet pan.) Bake for 15-20 minutes, until the bacon has begun to brown. Place an ovenproof baking rack on the sheet pan lined with foil and place the strips of bacon in a single layer on the rack. Preheat the oven to 400 degrees and generously grease the bottom and sides a 9 x 13 x 2-inch baking dish with the butter. Arrange two racks evenly spaced in the oven.
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