LISA'S BREAKFAST STRATA
My husband and I come from large families, many of whom do not live close by and often stay overnight. I came up with this Breakfast Strata when I had guests over Easter weekend. I served it with Easy Gooey Caramel Rolls and fresh fruit and it was most assuredly a hit! Everyone wanted recipes and my husband and daughters request it often. I just made the strata again this past weekend (had bread I needed to use up) and it's always such a treat. Quick Note: I like to split the recipe and put half in each of 2 8" square pyrex baking dishes. In one, I skip the cooked onions and use cheddar cheese, for those who prefer a milder flavor. In the other, I load up on the onions and use Pepper-Jack cheese (my favorite). The recipe is so versatile that every palate is satisfied; if you like peppers or olives, just throw it in, and if you prefer additional spice, add some Red Pepper Flakes. For my husband, who cannot tolerate spicy or hot foods and most vegetables, I keep things very simple, yet the flavor is still wonderful, and the recipe is easy to assemble, too! Everything gets prepared the evening before and refrigerated overnight, then popped in the oven in the morning; such minimal effort for a luscious and delightful breakfast to enjoy with friends.
Provided by Rosie Posie 88
Categories Breakfast
Time 55m
Yield 1 13x9 baking pan, 10 serving(s)
Number Of Ingredients 11
Steps:
- Coat a 9-by-13-inch baking dish (or similar shallow 3-quart baking dish) with cooking spray.
- Cook sausage until browned; cut into ½" slices and continue cooking till done. Drain on paper towel-lined plate.
- Sauté onion in skillet. Set aside.
- Spread cubed bread in the prepared baking dish.
- Scatter the sausage and onion evenly over the bread.
- Sprinkle with cheese.
- Whisk eggs, milk, sour cream, and Dijon mustard in a large bowl until smooth; season with black pepper, salt, if desired, and onion powder. Carefully pour over contents in baking pan.
- Cover and refrigerate for 8 hours or overnight.
- Next morning, preheat oven to 350°F Remove Strata from the refrigerator 30 minutes before baking.
- Sprinkle top of strata with chopped chives.
- Bake the strata, uncovered, until puffed, lightly browned and set in the center, about 55-60 minutes.
- Let rest for about 5 minutes before serving (strata will set-up a bit and continue cooking slightly while it rests).
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William Seay
[email protected]I couldn't find any day-old bread, so I used fresh bread instead. The strata still turned out great!
Ishi Mistry
[email protected]This strata was a little bland for my taste. I think I'll add some more seasoning next time.
Shohner Eileen
[email protected]This is a great recipe for a make-ahead breakfast or brunch. It's also easy to customize with different ingredients.
Ruo Grand
[email protected]I've never made a strata before, but this recipe made it easy. It was a great way to use up some leftover bread and cheese.
James Brower
[email protected]This was a delicious and easy breakfast casserole. I loved the combination of flavors and textures.
Blessing Orji
[email protected]This recipe was easy to follow and the strata turned out great! I will definitely be making it again.
Muxyo Zol
[email protected]I made this for a brunch party and it was a big hit! Everyone loved it.
Conor Walsh
[email protected]This strata was so good! It was fluffy and cheesy, and the sausage and peppers added a nice savory flavor.
Cassie
[email protected]This recipe is a keeper! I've made it several times now and it always turns out perfect. It's a great way to use up leftover bread and cheese.
Abdulmalik Hafiz
[email protected]This breakfast strata was a hit with my family! It was easy to make and tasted delicious. I especially loved the cheesy, eggy layers.