Breakfast Strata (with great fillings)

4.95 from 67 votes

A breakfast strata casserole showcases its unique personality through your choice of savory fillings - vegetarian or meat-based. These are combined with its core ingredients of eggs, milk, bread, and cheese to make an easy, stress-free, make-ahead dish.

Prep Time25

Cook Time45

Total Time1 10

Course: Breakfast, brunch

Cuisine: American

Servings (change as needed):

Author: Cheryl Avrich

US Measures - Metric

Ingredients

Core ingredients

8 cups bread, any kind, cut into 1 inch/2.5 cm cubes , Note 1 (~3/4 large loaf, 11-12 slices)
8 -10 large eggs (about 2 cups)
2 3/4 cups whole milk or half and half cream (or any combination)
1 1/2 cup grated Gruyere cheese, Note 2 (6 ounces)
1/2 cup grated fresh Parmesan cheese

Seasonings

2 tablespoons Dijon mustard
1 teaspoon dried thyme
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg (optional)

Fillings (choose 2-3), Note 3

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.

US Measures - Metric

Instructions

PREPARE PANS: Butter or spray with oil one 9 x 13 inch (23 x 33 cm or 3 quarts) dish or two 8 x 8 inch (20 x 20 cm or 2 quart) pans.
PREPARE FILLINGS: For vegetarian strata, I use spinach, onions, mushrooms. For meat-based, I use sausage, onions, spinach. Choose and prepare 2-3 of these options.
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 until all liquid is absorbed. 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/2.4 cm cubes. Measure 8 cups (~500 grams challah) packed. Place in large bowl. In separate bowl, whisk together eggs, milk and all seasonings. Grate cheeses.
8 cups bread, any kind, cut into 1 inch/2.5 cm cubes , Note 1, 8 -10 large eggs, 2 3/4 cups whole milk or half and half cream, 1 1/2 cup grated Gruyere cheese, Note 2, 1/2 cup grated fresh Parmesan cheese, 2 tablespoons Dijon mustard, 1 teaspoon dried thyme, 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1/4 teaspoon nutmeg (optional)
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 or aluminum foil and refrigerate for at least 30 minutes (1 hour is better) or overnight. This allows the bread to absorb the egg mixture.
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

Bread options: Slightly stale or dry bread is recommended, with or without crusts. My preferred choice is Challah. Italian bread, but French bread, brioche and gluten-free bread (even pumpernickel) also work well.
Cheese options: I use a combination of fresh Gruyere and Parmesan cheese. Also good: sharp Cheddar cheese, Fontina, Mozzarella or Monterey Jack.
More filling options: Caramelized onions, bell peppers, cherry tomatoes, cooked ham, asparagus, sun-dried tomatoes. All fillings should be cooked except asparagus, sundried tomatoes and green onions (which will have enough time to cook in the oven if not too thick). Crumbled goat cheese can be added as well (about 1/2 cup/60 grams).
Variations:
- For a sweet strata, skip the cheese and add berries or bananas for the filling. And a splash of vanilla.
- For a dairy free version, use dairy-free milk alternatives, like almond or soy milk, and dairy-free cheese.
- For a lower calorie and fat strata, use 2% milk and low-fat cheese.
- Toppings (optional): You can use toppings to enhance the flavors of the strata after it's baked such as chutney, Greek yogurt or sour cream with chives.
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.

Nutrition Value estimates are for the basic strata without the fillings. The nutrition values for the fillings will depend on which you choose.