Mushroom, Asparagus and Gouda Strata
Ingredients
4 teaspoons olive oil
1 large onion, diced (about 2 cups)
3 garlic cloves, minced
3 cups sliced mushrooms
1 ½ cups chopped asparagus
1 whole wheat baguette, cubed (about 5 cups)
4 ounces (1 cup) smoked Gouda cheese, shredded
1 teaspoon salt
1/2 teaspoon freshly ground pepper
10 large eggs
2 cups low fat milk
Heat 2 teaspoons of the oil in a nonstick skillet over medium heat. Add the onions and sauté until translucent and beginning to brown, about 4 minutes. Add the garlic and continue to cook for another 1 minute. Transfer the onion mixture to a bowl. Heat remaining 2 teaspoons of oil in the skillet and sauté the mushrooms and asparagus until they release all of their water, about 6 to 7 minutes. Stir in ½ tsp of salt, ¼ tsp of pepper, and onion mixture. Remove from heat and cool completely.
Place half of the bread cubes in a 3-quart baking dish, sprayed with cooking spray. Sprinkle half the cheese over the bread, then top with half of the mushroom and asparagus mixture. Repeat layering.
In a large bowl, whisk the eggs, milk, remaining salt and pepper until incorporated. Pour mixture over bread, making sure the bread is saturated. Cover with plastic wrap and refrigerate overnight, or at least 8 hours.
Preheat the oven to 350 degrees F.
Bake strata uncovered until puffed, golden brown, and cooked through, 40-50 minutes. Let stand 5 minutes before serving.
Bacon, Sausage and Cheese Strata
Ingredients
2 tablespoons olive oil
4 ounces thinly sliced bacon, coarsely chopped
1 cup country sage sausage, coarsely chopped
1 small onion, chopped (about 1 cup)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Italian bread, cubed (about 5 cups)
6 ounces (1 ½ cups) shredded cheddar cheese
10 large eggs
2 cups whole milk
Heat the oil in a heavy large skillet over medium heat. Add the bacon and sausage and sauté until crisp and golden, about 5 minutes. Using a slotted spoon, transfer the bacon and sausage to a bowl. Add the onion to the pan drippings in the same skillet and sauté until translucent, about 4 minutes. Stir in 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and the cooked bacon and sausage. Remove from heat and allow to cool completely.
Place half of the bread cubes in a buttered 3-quart baking dish. Sprinkle half the cheese over the bread, then top with half of the sausage mixture. Repeat layering.
In a large bowl, whisk the eggs, milk, remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper until incorporated. Pour evenly over the strata, making sure the bread is saturated. Cover with plastic wrap and refrigerate overnight, or at least 8 hours.
Preheat the oven to 350 degrees F.
Bake strata uncovered until puffed, golden brown, and cooked through, 40-50 minutes. Let stand 5 minutes before serving.
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