Overnight Wine and Cheese Strata |
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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 8 |
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Pour egg mixture over layers in dish. The egg mixture will soak into the bread overnight. Ingredients:
1 lb french bread, loaf |
1 (8 ounce) package fresh mushrooms, sliced |
1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano |
1/4 teaspoon pepper |
1/4 cup butter or 1/4 cup margarine, melted |
2/3 cup dry white wine or 2/3 cup milk |
2 cups chopped cooked ham |
1 cup shredded swiss cheese |
1 cup shredded monterey jack cheese |
1/2 cup chopped green onion |
6 large eggs |
2 cups milk |
1/4 cup spicy brown mustard |
1/4 teaspoon pepper |
hot sauce, to taste |
1 1/3 cups sour cream |
3/4 cup grated parmesan cheese |
fresh oregano sprig |
fresh canned mushroom slices |
Directions:
1. 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.
2. Cook mushrooms, 1 1/2 teaspoons fresh oregano, and 1/4 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.
3. 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.
4. 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.
5. NOTE: If you’d like to omit the wine in this rich brunch dish, substitute 2/3 cup milk.
6. SouthernLiving Our Best Five Star Recipes.
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