Easy Strata and Variations

I used smoked sausage instead of ham because that is what I had on hand. This strata recipe can be tweaked with different veggies, I mixed in some hashbrown potatoes!

Delicious! We altered the recipe for two (five eggs and a smaller casserole dish). Also, no half-n-half in house, so I added butter to fatten the milk instead. Sautéed bell peppers, chives and spinach and layered some shredded cheddar, Gouda and whole Buffalo mozzarella and homemade bread. Not heavy at all and perfect for Christmas morning.

Used mushrooms, multi-colored peppers, shallots and onions and added 2 tsp of dried mustard and 1/8 tsp of cayenne pepper. It’s a keeper.

Incredibly delicious! *Followed the base recipe, without making crazy changes. I used thick slices of day old bakery Italian bread, as well as Jalapeño Jack cheese, with some Chipotle seasoning. Followed overall measurements and used other ingredients as written. Bread soaked up the egg mixture just right. (Teenagers picked it up and ate it like a sandwich – whatever works, right?) This seems to be be a very versatile recipe, but it was so good that I’m not sure I’d want to make any changes!! Five stars for a new favorite recipe. Only had 2 small squares leftover after feeding 3 teenagers, my husband and myself. Definitely making this again soon, but will bake 2 trays to have leftovers… Yum!!

I have been making a similar strata for years. I love it for Christmas and Easter mornings, while we’re opening gifts and looking for eggs, breakfast is cooking. I serve it with a fruit salad and my family tops it with either hollandaise sauce or syrup. Delicious!

I like quiche better but it was fine.

This is really good. I reduced it by a third and baked it in a 9 X 9 in pan. I used sautéed mushrooms, onions, red & green bell pepper, bacon & extra sharp cheddar cheese. I added 1/2 tsp. Dry mustard & a couple shakes cayenne pepper. I added no salt, the cheese & bacon had plenty. I used mostly milk with about 1/4th half and half and also not as much as suggested to make it a bit more custard like and less runny. I still had to bake it about 50 minutes to get it cooked. Yum! Thank you!

I adore this strata. I have made this for Christmas breakfast the past 5+ years. I always do ham as the meat, but have done onion, bell pepper, mushrooms, broccoli (and a combination therein) for the vegetables. I have started using whole milk instead of half and half to make it healthier, but I have made it both ways over the years. It is always super fluffy and delicious…the family looks forward to it every year! I always prep it on Christmas Eve and refrigerate overnight.

Defininately make again. Outstares my previous recipe I’ve made every year for the last twenty. Followed suggestion of first layer being full bread slices and torn up cubes for other layers. Superb.

I used this as a base and modified. Used 1lb of sausage, broccoli, asparagus and bell pepper. Lined the bottom of the pan with bread and then added 2 1/2 slices chopped up in the pan for filler. Cooked at 325 for 50 minutes then 400 for 10 minutes and it turned out perfect.

I like to use Hawaiian bread (brioche would be good too). I add vanilla, cinnamon, a little nutmeg & some maple syrup to the egg mixture. For cheese, havarti, and turkey sausage for meat. Popular in my family

This is a nice, easy, basic strata recipe. I’d like to experiment with different cheeses and ingredients. Mine required an additional 10 minutes of baking (as someone else noted.) If you prepare it the night before as I did, remember to allow plenty of time in the morning to bring to room temperature before baking!

This is good, thanks!

Delicious! I used some roasted garlic French-style bread from Costco that was absolutely dynamite. It gave a bit of a bite, both in flavor and texture. Plain white bread would just be mush, I’d think. We did cooked sweet sausage and a grated and pressed zucchini, plus some mustard powder and chopped garlic scapes in the egg mix. The french bread necessitated more egg on top, and it took about 1 hour at 350, after having come to room temp for about 10 mins. The middle was a bit underdone, but the broiler took care of that in a minute or two.

I found this on Allrecipes years ago and have made it ever since with different variations. Everytime I make it someone comments that it is even better than before and I have sent links to this recipe dozens of times. This time I sauted mushrooms, fresh spinach, cherry tomatoes cut in half and scallions along with bacon and sharp cheddar. I used fresh Italian bread that I sliced myself and I always use my lasagna pan to assure that everything fits. I weigh it down overnight – cook it first thing in the morning. I usually serve with a homemade quick bread such as almond, strawberry-lemon, or banana and fresh fruit especially berries. I don’t think there is a way to mess this up.

I made this for a ladies brunch and it was a huge hit. Easy and delicious. Can’t wait to try other variations.

This was made for a post-Christmas brunch today, and scored a home run. My grand-nephew told me three times that he loved it. The adults weren’t shy with praise either. I used day-old french bread with most of the crust removed. yellow and red peppers, ham, scallions and the mushrooms, but a little less ham than called for. I’m glad I checked before adding mustard because of allergies. I might have added a tablespoon of Dijon (although not called for), but would have had to eat the whole thing myself. I would have died happy, though.

I didn’t have all the ingredients but it tasted great. My husband even liked it. He had seconds!

I didn’t have all the ingredients but it tasted great. My husband even liked it. He had seconds!

I had to alter the recipe a little. I used thinly sliced Italian bread and 10 eggs instead of a dozen. It was delicious. Everybody (even the picky wee ones) went back for more!

Super easy and fabulous.