Breakfast Strata

Katie Says

This is a super-easy Breakfast casserole that you can make the night before.  It makes 12 servingsThis holds up well on a buffet table and can easily be microwaved.

This has been a big hit when I made it for my co-workers!!

Ingredients

  • 1 pound each of prepared meat and vegetable =OR= 1 pound each of 2 prepared vegetables (see below)
  • 12 eggs
  • 1 quart of half and half (I have substituted part with Fat Free milk, part half & half and even part Fat Free half & half)
  • Salt and several grinds of pepper
  • 12 slices cheap/fluffy white bread (works best)
  • 3 cups of shredded extra-sharp cheddar cheese (I have used sharp, longhorn, Colby, Mexican blend—just about any cheese you like will work)
  • ½ cup green onions, thinly sliced (about 3 medium)

Instructions 

  1. Prepare the meat and/or vegetables. (See below.)
  2. Whisk the eggs, half & half, salt and pepper until smooth.
  3. Spray a 9×13 inch Pyrex or ceramic baking dish with cooking spray. (The deeper the dish, the better.)
  4. Line the bottom with 6 whole slices of bread. (Tear as necessary to fit into bottom)
  5. Scatter half of each the meat and/or vegetables over the bread.
  6. Scatter half the cheese as the next layer.
  7. Sprinkle half the green onions as the next layer.
  8. Pour 1 cup of the egg mixture over the layers.
  9. Repeat for the remaining layers:
  10. 6 slices of bread
  11. The remaining meat and/or vegetable
  12. The remaining cheese
  13. Scatter the remaining green onions on top.
  14. Slowly pour the remaining egg mixture evenly over it all.
  15. Cover with plastic wrap, then put 3 16 oz cans on top of it to weigh it down. Refrigerate for 15 mins (or it can be refrigerated overnight). If refrigerated overnight, remove it 30-60 minutes ahead of cooking to take the chill off.
  16. Adjust oven rack to middle position.
  17. Bake in an oven preheated to 325 degrees until the custard is just set, about 50 minutes.
  18. Optional: Brown under the broiler for a few minutes until the top is brown and puffy, about 5 minutes (watch carefully!).

  19. Let stand for 10 minutes, then serve.

Vegetable Options

  • Mushrooms or bell peppers
    1. Slice and sauté in 1 Tablespoon olive oil.
    2. Salt
  • Asparagus
    1. Cut into 1-inch pieces.
    2. Steam, covered, with 1 Tablespoon oil, salt and 1/3 cup water, 3-4 minutes.
    3. Uncover and cook off liquid.
  • Frozen corn
    1. Thaw and drain.
  • Baby Spinach
    1. Steam, covered, with 1 Tablespoon oil and salt until wilted, 3-4 minutes.
    2. Drain.

Meat Options

  • Bacon
    1. Cut into ½-inch pieces and fry until crisp.
    2. Drain well.
  • Sausage
    1. Fry bulk breakfast or Italian sausage until fully cooked.
    2. Drain.
  • Ham
    1. Cut into small dice.
  • Kielbasa/Smoked sausage
    1. Thinly slice.
  • Crab
    1. Pick over pasteurized backfin crab for shell and cartilage. 
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