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Strata recipes how to#
Strata recipes full#

Cover the baking dish with aluminum foil and bake for 40 minutes.

Remove the baking pan from the refrigerator 30 minutes prior to baking. Cover and refrigerate for at least eight hours to overnight. Push down on the ingredients lightly to make sure the bread is submerged in the liquid. Repeat the layers with the other half of the ingredients and pour the rest of the egg mixture evenly overtop. Pour half of the egg mixture over the bread, pouring evenly to coat as much as possible. Sprinkle half of the Gruyère and Parmesan cheeses over the sausage layer. Top the bread with half of the sausage and spinach mixture.

Arrange half the bread slices in a single layer in the bottom of the prepared baking pan.

Whisk the eggs, half and half, Dijon mustard, salt and freshly ground black pepper together in a bowl and set aside.

Stir in the dried sage, roasted red pepper and spinach and sauté until the spinach has wilted. Drain away all but 1 teaspoon of the sausage grease.Īdd the butter to the pan, along with the onion and sauté the onion until it is lightly browned. Add the sausage to the skillet, breaking it up into pieces, and cook until it is no longer pink. Pre-heat a large skillet over medium-high heat.

Generously grease a 9-inch by 13-inch baking pan or casserole with butter.

Whatever you decide to serve along with the strata can certainly be made while it’s in the oven baking. It could be part of a brunch with other offerings like a winter fruit salad, and some ham and Cheddar grits, or you could serve it with some buttermilk biscuits or a slice of no knead bread and a simple little side salad. You can serve the breakfast strata right out of the oven, or you can let it cool to room temperature, making it perfect for those occasions when people come down to breakfast at staggered times. It will be puffy when you take it out of the oven, but it will sink pretty rapidly. Do make sure to leave the strata out on the counter while the oven pre-heats and then bake it for about an hour, covered for part of the time, or a little longer until it has browned nicely on top and the egg has set in the very center.

Strata recipes full#

Soaking the breakfast strata takes at least 6 hours, but a full 12 hours is probably more convenient and gives you a creamier result. If the bread goes all the way into the corners and the other layers are spread evenly over top, every piece is just as good as the others. If, however, you are using oval slices as above, make sure to cut some pieces to fill the gaps. If you’re using square bread slices, this is relatively easy. That means you need to make sure your bread reaches into all the corners of the pan. The one tip I have for you when building the strata is to spread all the layers as evenly as possible so that the casserole bakes and rises (and eventually falls) evenly. Do this two or three times and your strata is ready for its rest.

Strata recipes how to#

How to Build a Strataīuilding a strata is as simple as layering the bread, the filling, the cheese and then pouring the custard on. But since a strata is a special occasion breakfast, not a seat-of-your-pants breakfast, you’ve probably planned to have it in advance anyway. To me, soaking the casserole overnight gives this dish a level of convenience, although it does require thinking in advance. I never see the soaking time required by this recipe as a negative. Letting the bread really soak up the egg and milk custard is what makes the strata creamy inside once it’s baked. Here I used a whole wheat sourdough bread, but you could use brioche, Italian bread, baguette, or even cinnamon raisin bread or a Christmas pannetone if you are making a sweet version.

You could use the custard with any number of different fillings AND different breads. It’s a great way to use up what you have in the refrigerator. 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. A breakfast strata is a layered casserole of bread, eggs and cheese, along with other flavorful ingredients.