It can be savory, like this breakfast strata with sausage, spinach, roasted red peppers and Gruyère cheese, or you could make a sweet strata with fruit, cinnamon sugar and cream cheese. One of the nice features of a strata is how versatile it is with respect to the ingredients and flavors you put inside. You can make it the night before, let it rest in the fridge and then all you have to do is pop it into the oven in the morning. A strata does require soaking time before you bake it and that makes it a perfect make ahead breakfast item. It’s similar to a bread pudding, but a strata generally has a higher egg to liquid ratio, making it a traditional breakfast or brunch dish. Wrap any strata leftovers and store in the refrigerator for up to 3 to 4 days.A breakfast strata is a layered casserole of bread, eggs and cheese, along with other flavorful ingredients.
It can be served for breakfast, brunch, or even dinner. Hot out of the oven or at room temperature, you can leave it out for guests to snack on throughout the day. This recipe yields 8 generous servings or 12 smaller portions, ideal for a larger brunch spread.
EGGS: this strata uses a dozen eggs for convenience the eggs binds everything together.Green, rainbow, or red chard will work here colorful red stems add a festive holiday touch without transferring much color to the custard. SWISS CHARD: I love this leafy green, as it’s hearty and flavorful, but still tender once cooked through.SHALLOTS: more delicate than onions, shallots add a touch of sweetness.If you do not have day-old bread, toast it lightly in a 200 F degree oven. BREAD: the perfect way to use that day-old crusty French baguette.If you’re looking for an easier last-minute alternative, these Cheesy Scrambled Eggs are another favorite! Make this recipe your own! Add sautéed mushrooms, peppers, broccoli, or even cooked sausage or pancetta (just go easy on the salt quantities). Today’s vegetarian strata has sautéed shallot, Swiss chard, and shredded aged sharp cheddar or Gruyere cheese.įor the chard, I use both the leaves and the stems to reduce kitchen waste. You can substitute other hearty greens or spinach – just be sure to press out any excess water – and mix up the cheeses too. The best part? This breakfast casserole is super adaptable. Your house will smell amazing and you’ll immediately become a brunch hero! It bakes for an hour or until it has risen substantially and the custard has cooked through. It’s assembled the night prior, then allowed to sit at room temperature for 30 minutes before baking. Strata can be translated to “layered,” and the dish is essentially a savory bread pudding. Bread, cheese, even some virtuous greens. It’s my answer to many things, including that burning question: How do you cook eggs for a crowd? This vegetarian breakfast casserole has it all. In regard to prep, this strata recipe is nearly foolproof! In fact, it almost requires that you to prepare it ahead of time. Of course, time will be spent in the kitchen, but my preference is to limit that time when guests and family are over. I’ve said it before, but I’m all about make ahead meals during the holidays.
It’s one of the few times of year that I’m able to slow down, appreciate time with family, and not have the entire day dictated by the clock.Īs happy as I feel in the kitchen, during the winter months I really want to be able to step back and enjoy time with family and friends. That’s where this Overnight Breakfast Strata comes in. But one thing I’ve learned is not to rush. Cheesy, pillowy, and deeply satisfying, this versatile breakfast strata is wonderful any time of year, but particularly ideal for holiday entertaining.Įveryone has their own traditions around the holiday season.
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