Looking for the perfect brunch recipe? A Strata Recipe is basically a baked casserole made with bread, eggs, cheese, and whatever else you like! Think of it as a savory bread pudding, perfect for a crowd. Whether you’re hosting a fancy brunch, need a dish for a holiday gathering, or just want a comforting weeknight dinner, a Strata Recipe is a great choice. It’s easy to make ahead of time, so you can spend less time in the kitchen and more time with loved ones.
Why this Strata Recipe is special
This Strata Recipe is all about fresh, seasonal ingredients. What I love most is how easily you can swap things in and out. Don’t have spinach? Use kale! Not a fan of mushrooms? Add bell peppers! It’s your Strata Recipe, so make it your own. This recipe will give you a delicious base to start with, and then you can get creative from there.
Ingredients
- 1 loaf (1 pound) day-old challah bread, cubed (about 8 cups)
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 10 ounces fresh spinach, chopped
- 8 ounces cremini mushrooms, sliced
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups shredded Gruyère cheese
Bread
Day-old challah bread is ideal for strata because it’s sturdy enough to hold up to the custard without getting too soggy. If you don’t have challah, a similar rich bread like brioche or even a crusty sourdough works well. Just avoid overly soft breads like white sandwich bread.
Cheese
Gruyère cheese adds a nutty, complex flavor to the strata. Fontina, Swiss, or even a sharp cheddar are excellent substitutes. For a milder flavor, try Monterey Jack. If you’re avoiding dairy, consider a plant-based cheese alternative.
Meats and Vegetables
Sausage, spinach, and mushrooms are a classic combination, but feel free to experiment! Bacon, ham, or cooked chicken are great meat options. For veggies, try roasted red peppers, sautéed zucchini, or caramelized onions. A vegetarian strata with roasted vegetables is always a hit.
Eggs and Dairy
The eggs and dairy form the custard that binds the strata together. Whole milk and heavy cream create a rich and creamy texture. You can use half-and-half or even just milk if you prefer, but the strata might be slightly less rich. The eggs provide structure and protein.
Step-by-Step Instructions
Prepping the Ingredients
Start by cubing the bread and setting it aside. Chop the onion and mince the garlic. Slice the mushrooms and chop the spinach. If using block cheese, shred it now. Remove the sausage from its casings. Having everything prepped makes assembling the strata a breeze!
Assembling the Strata
Grease a 9×13 inch baking dish. In a large skillet, heat the olive oil over medium heat. Cook the sausage, breaking it up with a spoon, until browned. Add the onion and garlic and cook until softened, about 5 minutes. Stir in the spinach and mushrooms and cook until wilted.
Now, layer half of the cubed bread in the prepared baking dish. Sprinkle with 1 cup of Gruyère cheese. Top with the sausage mixture. Layer the remaining bread over the sausage and sprinkle with the remaining cheese.
Making the Custard
In a large bowl, whisk together the eggs, milk, cream, salt, and pepper. Pour the custard evenly over the bread and cheese layers. Gently press down on the bread to ensure it’s fully submerged in the custard.
Baking the Strata
Cover the baking dish with plastic wrap and refrigerate for at least 8 hours, or preferably overnight. This allows the bread to soak up all the delicious custard.
When ready to bake, preheat oven to 350°F (175°C). Remove the strata from the refrigerator 30 minutes before baking. Bake uncovered for 50-60 minutes, or until the strata is puffed, golden brown, and a knife inserted in the center comes out clean. Let rest for 10 minutes before serving. This allows the strata to set up a bit, making it easier to serve.
Tips and Variations
Making Ahead
Strata is the perfect make-ahead dish! You can assemble it the night before and bake it in the morning. After assembling the strata, cover it tightly with plastic wrap and refrigerate for at least 8 hours, or up to 24 hours. This allows the bread to fully absorb the custard, resulting in a moist and flavorful strata. If baking from cold, you might need to add 10-15 minutes to the baking time. If you love this Strata Recipe, consider trying other egg recipes for breakfast!
Customizing Your Strata Recipe
Get creative with your Strata Recipe! Swap out the Gruyère for cheddar, Swiss, or fontina. Instead of sausage, use bacon, ham, or cooked chicken. Roasted vegetables like bell peppers, zucchini, or broccoli are delicious additions. For a vegetarian strata, omit the meat and add more vegetables. In the fall, try using butternut squash and sage. In the spring, incorporate fresh asparagus and peas. You can also add different herbs and spices to the custard, such as thyme, rosemary, or paprika. For a Southwestern flair, add diced green chiles and pepper jack cheese. For another flavor profile, consider a chicken quesadilla inspired strata!
Troubleshooting
- Soggy Strata: Make sure you’re using day-old bread, as fresh bread tends to get soggy. Don’t overfill the baking dish, as this can prevent the strata from cooking evenly. Also, ensure the strata is baked until the center is set and a knife inserted comes out clean.
- Overcooked Eggs: Overbaking can result in dry, rubbery eggs. Start checking for doneness around the 50-minute mark. The strata is ready when it’s puffed, golden brown, and the center is just set.
- Uneven Baking: Rotate the baking dish halfway through baking to ensure even cooking. If the edges are browning too quickly, cover them loosely with foil. Using a glass or ceramic baking dish helps distribute heat more evenly than a metal pan. If you want a similar breakfast option, try tater tot breakfast casserole.
FAQ
What is the difference between a frittata and a strata?
The main difference between a frittata and a Strata Recipe is the bread. A strata is essentially a bread pudding with savory ingredients, while a frittata is more like a crustless quiche or an open-faced omelet. Both are excellent breakfast or brunch options, but the bread in a strata gives it a heartier texture. If you’re looking for crustless options, check out these healthy egg recipes
What is the ratio for strata?
There isn’t a strict ratio for strata, but a good guideline is to use equal parts bread, custard, and fillings. This ensures a balance of flavors and textures. So, for every cup of cubed bread, you should have roughly a cup of custard and a cup of combined meat and vegetables. This can be adjusted slightly based on your preferences.
What type of bread is best for strata?
Day-old, slightly stale bread, like challah, brioche, or sourdough, is best for strata. These breads have a good structure and can soak up the custard without falling apart. Avoid using soft sandwich bread, as it tends to become mushy. This is why the french toast casserole uses similar bread.
How long does strata need to soak?
Strata needs to soak for at least 8 hours, or preferably overnight. This soaking time allows the bread to absorb the custard fully, which prevents a dry, crumbly strata and creates a wonderfully moist and flavorful dish.
Why is it called strata?
The name “strata” comes from the word “layers,” referring to the distinct layers of bread, cheese, and fillings within the dish. These layers create a beautiful presentation and contribute to the overall texture and enjoyment of the strata. You can try the same layering technique with a strawberry trifle!
For other breakfast casseroles, explore this collection of healthy casserole recipes.
Serving and Storage
Serving Suggestions
Strata is a versatile dish that can be served for breakfast, brunch, or even dinner. For a complete brunch, pair your strata with a fresh fruit salad, some crispy bacon or sausage, and a mimosa. A simple green salad with a light vinaigrette is a great accompaniment for a dinner serving. Roasted vegetables or a side of crusty bread also complement the rich flavors of the strata.
Storage Advice
Leftover strata can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover a slice with a damp paper towel and microwave for 1-2 minutes, or until heated through. You can also reheat it in a 350°F (175°C) oven for 15-20 minutes, or until warmed through. Covering the strata with foil during reheating helps prevent it from drying out.
Conclusion
So there you have it! A delicious and versatile Strata Recipe that’s perfect for any occasion. Whether it’s a lazy weekend brunch or a festive holiday gathering, this dish is sure to please. I encourage you to give this recipe a try and experiment with your own favorite ingredients. Don’t be afraid to get creative! And be sure to share your strata creations with me – I’d love to hear how they turn out. Happy cooking!
Print
Strata Recipe
- Total Time: 15 minute
- Yield: 8 servings 1x
Description
This easy strata recipe is perfect for brunch! Packed with cheese, sausage, spinach and mushrooms. Make it ahead for a stress-free meal.
Ingredients
- 1 loaf (1 pound) day-old challah bread, cubed (about 8 cups)
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 10 ounces fresh spinach, chopped
- 8 ounces cremini mushrooms, sliced
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups shredded Gruyère cheese
Instructions
5. Preparation Instructions:
1. Start by cubing the bread and setting it aside. Chop the onion and mince the garlic. Slice the mushrooms and chop the spinach. If using block cheese, shred it now. Remove the sausage from its casings.
2. Grease a 9×13 inch baking dish. In a large skillet, heat the olive oil over medium heat. Cook the sausage, breaking it up with a spoon, until browned. Add the onion and garlic and cook until softened, about 5 minutes. Stir in the spinach and mushrooms and cook until wilted.
3. Layer half of the cubed bread in the prepared baking dish. Sprinkle with 1 cup of Gruyère cheese. Top with the sausage mixture. Layer the remaining bread over the sausage and sprinkle with the remaining cheese.
4. In a large bowl, whisk together the eggs, milk, cream, salt, and pepper. Pour the custard evenly over the bread and cheese layers. Gently press down on the bread to ensure it’s fully submerged in the custard.
5. Cover the baking dish with plastic wrap and refrigerate for at least 8 hours, or preferably overnight.
6. When ready to bake, preheat oven to 350°F (175°C). Remove the strata from the refrigerator 30 minutes before baking. Bake uncovered for 50-60 minutes, or until the strata is puffed, golden brown, and a knife inserted in the center comes out clean. Let rest for 10 minutes before serving.
Notes
Get creative with your strata! Swap out the Gruyère for cheddar, Swiss, or fontina. Instead of sausage, use bacon, ham, or cooked chicken. Roasted vegetables like bell peppers, zucchini, or broccoli are delicious additions. For a vegetarian strata, omit the meat and add more
- Cook Time: 50-60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
Keywords: strata, brunch, breakfast, casserole, make ahead, cheese, eggs, savory