Breakfast Strata is a delicious and hearty dish that makes the perfect start to your day. It’s a savory baked casserole packed with flavorful ingredients, and it can feed a crowd. Whether you are hosting a brunch or just looking for a filling breakfast for the family, this recipe is easy to prepare and sure to please everyone.
Why Make This Recipe
Making Breakfast Strata is not only easy but also very practical. You can prepare it ahead of time and let it sit in the fridge overnight, which saves you time in the morning. It’s customizable based on your tastes and can incorporate whatever veggies or meats you have on hand. Plus, the combination of eggs, bread, and cheese makes it a satisfying meal that keeps you full for hours.
How to Make Breakfast Strata
Creating a Breakfast Strata is straightforward. Follow these steps to make your own delicious dish:
Ingredients
- 2 tablespoons unsalted butter
- 8 ounces mushrooms (sliced)
- 10 ounces frozen spinach (thawed and drained)
- 1 pound crumbled breakfast sausage (cooked and fat drained)
- 8 cups crusty bread (cut into 1-inch cubes)
- 12 large eggs
- 2 cups whole milk
- ½ teaspoon thyme
- ¼ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 ½ teaspoons salt
- ½ teaspoon ground pepper
- 2 tablespoons Dijon mustard
- 1 ½ cups cheddar cheese (shredded)
Directions
Heat a large skillet over medium heat and add 2 tablespoons of unsalted butter. Once melted, add the 8 ounces of sliced mushrooms. Sauté for 3-4 minutes until the mushrooms start to brown.
Add the 10 ounces of thawed and drained spinach to the mushrooms and sauté briefly until it wilts. Remove from heat and place in a large bowl.
To the bowl, add the cooked, crumbled breakfast sausage and the diced crusty bread.
In another bowl, whisk together 12 large eggs, 2 cups of whole milk, ½ teaspoon thyme, ¼ teaspoon garlic powder, ½ teaspoon onion powder, 1 ½ teaspoons salt, ½ teaspoon ground pepper, and 2 tablespoons Dijon mustard. Whisk in the 1 ½ cups of shredded cheddar cheese.
Pour the egg mixture over the bread mixture and toss until everything is well combined. Cover and set in the fridge for 30 minutes to one hour.
Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13 or 4-quart baking dish with pan spray. Add the chilled strata mixture to the pan.
Bake for 45-50 minutes or until the top is golden brown and the center is set and no longer jiggly.
Let the strata cool for 5-10 minutes before serving.
How to Serve Breakfast Strata
Serve your Breakfast Strata warm, either by itself or with a side of fresh fruit. You can drizzle it with a bit of hot sauce or serve it alongside some crispy bacon or sausage links for a more hearty meal.
How to Store Breakfast Strata
If you have any leftovers, store them in an airtight container in the fridge for up to 3-4 days. You can reheat individual portions in the microwave or reheat the whole dish in the oven until warmed through.
Tips to Make Breakfast Strata
- You can prepare the strata the night before and let it sit in the fridge. This allows the flavors to blend and makes morning preparation quick.
- Feel free to add vegetables like bell peppers, onions, or tomatoes for added flavor and nutrition.
- Experiment with different cheeses for a unique taste, such as feta or mozzarella.
Variation
You can make a vegetarian version of Breakfast Strata by omitting the sausage and adding more vegetables instead. Options like diced zucchini, bell peppers, or even sun-dried tomatoes work well.
FAQs
Q: Can I use stale bread for the strata?
A: Yes, stale bread works great for strata! It helps absorb the egg mixture better.
Q: Can I freeze Breakfast Strata?
A: Yes, you can freeze Breakfast Strata before baking. Defrost it in the fridge overnight, then bake as directed.
Q: How can I make this recipe gluten-free?
A: You can use gluten-free bread to make Breakfast Strata suitable for those with gluten intolerance.
Breakfast Strata
Ingredients
Vegetables and Protein
- 2 tablespoons unsalted butter for sautéing
- 8 ounces mushrooms (sliced)
- 10 ounces frozen spinach (thawed and drained)
- 1 pound crumbled breakfast sausage (cooked and fat drained)
Base Ingredients
- 8 cups crusty bread (cut into 1-inch cubes)
Egg Mixture
- 12 large eggs
- 2 cups whole milk
- ½ teaspoon thyme
- ¼ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 ½ teaspoons salt
- ½ teaspoon ground pepper
- 2 tablespoons Dijon mustard
- 1 ½ cups cheddar cheese (shredded)
Instructions
Preparation
- Heat a large skillet over medium heat and add 2 tablespoons of unsalted butter. Once melted, add 8 ounces of sliced mushrooms. Sauté for 3-4 minutes until the mushrooms start to brown.
- Add 10 ounces of thawed and drained spinach to the mushrooms and sauté briefly until it wilts. Remove from heat and place in a large bowl.
- To the bowl, add the cooked, crumbled breakfast sausage and the diced crusty bread.
Egg Mixture
- In another bowl, whisk together 12 large eggs, 2 cups of whole milk, ½ teaspoon thyme, ¼ teaspoon garlic powder, ½ teaspoon onion powder, 1 ½ teaspoons salt, ½ teaspoon ground pepper, and 2 tablespoons Dijon mustard.
- Whisk in the 1 ½ cups of shredded cheddar cheese.
Combine and Chill
- Pour the egg mixture over the bread mixture and toss until everything is well combined. Cover and set in the fridge for 30 minutes to one hour.
Baking
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13 or 4-quart baking dish with pan spray. Add the chilled strata mixture to the pan.
- Bake for 45-50 minutes or until the top is golden brown and the center is set and no longer jiggly.
- Let the strata cool for 5-10 minutes before serving.
