Wine And Swiss Strata Recipes

Steps:

• Grease a 9x13-inch baking dish.
• Arrange bread pieces in the prepared baking dish; drizzle with melted butter. Top with Swiss cheese, Monterey Jack cheese, and ham.
• Whisk milk, eggs, green onions, sherry, mustard, black pepper, and cayenne pepper together in a bowl until foamy; pour over bread mixture. Cover dish tightly with aluminum foil and refrigerate for 24 hours.
• Remove dish from refrigerator 30 minutes before baking.
• Preheat oven to 325 degrees F (165 degrees C).
• Bake strata in the preheated oven for 1 hour. Remove aluminum foil and top with sour cream and Parmesan cheese. Bake, uncovered, until a knife inserted in the strata comes out clean, about 10 more minutes.

Steps:

• Preheat oven to 375 degrees. Heat a large skillet over medium-high. Add sausage and cook, breaking up meat with a wooden spoon, until browned, 5 minutes. Transfer sausage to a small bowl, leaving behind as much fat as possible. Add shallots and chard stems to skillet and cook over medium until shallots are translucent, 3 minutes. Add a little water to pan and cook, stirring and scraping up browned bits from skillet with spoon. Add chard leaves and cook, stirring occasionally, until wilted, 3 minutes. Season with salt and pepper.
• Spread half the sausage in a 9-by-13-inch baking dish and top with half the chard mixture. Top with bread, overlapping slices slightly. Top with remaining sausage and chard mixture. In a large bowl, whisk together milk and eggs, season with salt and pepper, and pour evenly over top. Firmly press on strata to submerge bread in egg mixture. Cover dish tightly with foil and let sit 10 minutes (or refrigerate up to overnight).
• Bake strata 45 minutes. Uncover, sprinkle with cheese, and bake until cheese melts and egg mixture is mostly absorbed and set in center, 6 to 10 minutes. Let cool 10 minutes before serving.

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.

Steps:

• Spread English muffin halves with the 3 Tbsp. butter. Line a greased 2-qt. rectangular baking dish with half the muffins, buttered side up. In a medium bowl, combine crabmeat and cheeses. Layer crab mixture over muffins in dish; sprinkle with capers. Top with remaining muffins, buttered side up.
• In a large skillet, cook onion in the 1 tablespoon butter over medium heat for 5 minutes or until tender. Stir in sherry and Worcestershire sauce. Bring just to boiling; remove from heat. In a medium bowl, combine eggs, milk, mustard, parsley, dash salt and dash pepper. Stir in onion mixture. Carefully pour over layers in baking dish. Press muffins lightly with back of a large spoon to moisten muffins on top. Cover; chill overnight.
• Preheat oven to 350°F. Bake, uncovered for 50 minutes or until muffins are browned and a knife inserted near center comes out clean. Let stand 10 min. before serving.

Steps:

• Preheat oven to 350°.
• Arrange bread in a single layer on a jelly-roll pan. Bake at 350° for 20 minutes or until toasted. Place bread cubes in a large bowl.
• Melt butter in a large nonstick skillet over medium-high heat. Add onion and mushrooms to pan; sauté 10 minutes or until liquid evaporates and vegetables are tender. Add onion mixture to bread; toss well to combine. Arrange half of bread mixture in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with half of cheese and half of bacon; top with remaining bread mixture, cheese, and bacon.
• Combine milk and next 4 ingredients (through salt), stirring with a whisk. Pour milk mixture over bread mixture. Cover and refrigerate 8 hours.
• Preheat oven to 350°.
• Remove strata from refrigerator; let stand at room temperature for 15 minutes. Bake strata, covered, at 350° for 30 minutes. Uncover and bake an additional 15 minutes or until set. Let stand 10 minutes before serving. Garnish with thyme sprigs, if desired.