Breakfast Strata (with great fillings)
The essence of a breakfast strata is eggs, milk, cheese and bread. The personality comes from great fillings - choose the ones you like. Assemble the night before. Pop the casserole in the oven the next day for a great comfort food dish.
Servings (change as needed): 8
Ingredients
Core ingredients
- 8 cups bread, any kind, cut into 1 inch cubes (3/4 large loaf, 11-12 slices, 12 ounces)
- 8 -10 large eggs (about 2 cups)
- 2 3/4 cups (660ml) whole milk or half and half cream (or any combination of the two)
- 1 1/2 cup (125g) grated Gruyere cheese (6 ounces) - cheddar cheese ok too.
- 1/2 cup (41g) grated fresh Parmesan cheese
Seasonings
- 2 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
Fillings (choose 2-3), Note 1
- 10 ounce package chopped frozen spinach; 1 large onion; 8 -10 breakfast sausage links; 8 slices bacon; 2 cups diced cooked ham; 16 ounces mushrooms chopped; 1/2 cup green onion chopped. Other veggies like red peppers or sweet potatoes.
Instructions
- PREPARE PANS: Butter or spray with oil one 9x13 inch (3 quart) dish or two 8x8 (2 quart) pans.
- PREPARE FILLINGS: Choose 2-3 options. For vegetarian strata, I use spinach, onions, mushrooms. For meat-based, I use sausage, onions, spinach. Spinach: Defrost and squeeze water out using hands or paper towels. Get as much water out as possible. Onions: Dice a medium onion or chop in food processor. Sauté in large skillet in 2 teaspoons olive oil on medium heat until translucent (or cook 25-30 minutes, stirring, to caramelize, adding 1/2 teaspoon sugar to speed up caramelization). Sprinkle with a pinch of salt. Mushroooms: Sauté in butter or olive oil for 5-7 minutes on medium-high heat. Sprinkle with salt and garlic powder. Sausage: Pan fry or grill until no longer pink on medium-high heat. Cut into small pieces. Or remove from casings and sauté ground sausage until cooked. Bacon: Fry or microwave. Or bake at 400F for 18-20 minutes. Crumble. Green Onions or Ham: Chop. No need to cook.
- PREPARE CORE INGREDIENTS: Cut bread (with or without crusts) into 1 inch cubes. Measure 8 cups packed. Place in large bowl. In separate bowl, whisk together eggs, milk and all seasonings. Grate cheeses.
- ASSEMBLE AND REFRIGERATE: Add to large bowl with bread: egg mixture; the vegetable filling; and cheeses (reserving 1/2 cup cheese to sprinkle on top). Mix lightly to combine well. Pour into prepared casserole dish or pan(s). Sprinkle on remaining cheese. Cover with plastic wrap and refrigerate or aluminum foil for at least 30 minutes (1 hour is better) or overnight.
- BAKE AND SERVE: Heat oven to 350F/176.7C. Remove strata from fridge. Uncover and bake for 40-50 minutes until puffed and golden brown on top - and just until the center doesn't jiggle when you shake the pan. Toothpick inserted in center should come out clean. If using a slightly bigger pan, bake 5-10 minutes less as strata will be thinner. Don't overbake as the strata will become dry. Serve warm. Garnish with sour cream if desired.
Notes
- Fillings: Other filling options include bell peppers, cherry tomatoes, cooked ham, asparagus. All fillings should be cooked except asparagus (which will have enough time to cook in the oven if not too thick) and green onions. Crumbled goat cheese can be added as well (about 1/2 cup).
- Make Ahead: Baked breakfast strata can be kept in the fridge for 3-4 days. Strata can be frozen, covered, for up to 3 months. Defrost on the counter before baking the next day or overnight in the fridge.
Calories: 387kcal | Carbohydrates: 33g | Protein: 24g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 203mg | Sodium: 1049mg | Potassium: 309mg | Fiber: 3g | Sugar: 8g | Vitamin A: 609IU | Vitamin C: 1mg | Calcium: 523mg | Iron: 3mg