Fluffy Strata Recipe (Overnight Breakfast Casserole)
User Reviews
5
Fluffy Strata Recipe (Overnight Breakfast Casserole)
Description
This recipe layers chunks of French bread torn into 1-2 inch pieces with a rich egg custard composed of twelve eggs, milk or half & half, shredded cheddar and smoked Gouda cheeses, diced ham, scallions, and roasted red pepper. Seasonings include salt, ground mustard, and garlic powder. After folding the custard into the bread chunks in a greased 9x13 inch baking dish, it rests covered in the refrigerator for at least an hour or overnight to allow the bread to soak and absorb the flavors.
Baked uncovered at 350°F for 50 to 60 minutes, the strata puffs up and turns golden on top. The center sets to a soft but firm custard with well-distributed ham and cheese, offering a complex savory profile balanced by mild sweetness from the peppers and scallions. This baked dish provides a filling breakfast or brunch option that can be sliced and served warm.
The strata keeps well refrigerated for up to a week and freezes for up to three months for convenient leftovers. Reheating gently preserves its moisture and texture, making it a practical option for make-ahead meals or feeding a crowd.
Ingredients
- 12 large egg
- 3 cups milk or half & half, whole
- 1 1/2 cups cheddar cheese off the block, shredded sharp
- 1 1/2 cup smoked Gouda cheese off the block, shredded
- 1 cup deli ham chopped
- 1 cup scallions chopped
- 3/4 cup roasted red pepper chopped
- 1 1/2 teaspoons salt
- 1 teaspoon ground mustard
- 1/2 teaspoon garlic powder
- 12 ounce French bread loaf
Instructions
- Set out a large mixing bowl and a 9X13 inch (3 quart) baking dish. Grease the baking dish. Chop all necessary ingredients.
- In the mixing bowl, add the eggs, milk, salt, ground mustard, and garlic powder. Whisk well to break up all the yolks. Then stir in the cheeses, ham, scallions, and roasted red pepper.
- Tear the bread loaf into 1-2 inch chunks and place them in the baking dish.
- Pour the egg mixture over the top of the bread. Use a spatula to fold the bread over, gently, to make sure the ingredients are evenly distributed. Cover and chill until ready to bake.
- Let the strata recipe rest for at least one hour, so the bread soaks up all the eggs. Preheat the oven to 350 degrees F. (This is a fabulous make-ahead overnight recipe, so you can also preheat the oven in the morning.)
- Bake, uncovered, for 50-60 minutes, until the top is golden-brown and puffy in the center. Insert a sharp knife into the center to check that the eggs are set. If not, bake another 5-10 minutes. Then cool for 5 minutes before cutting. Serve warm!
Notes
- This strata stores refrigerated for up to one week after baking, making it suitable for leftovers.
- You can freeze the unbaked strata wrapped tightly for up to three months; thaw before baking.
- Allow the strata to rest and soak for at least one hour or overnight for optimal texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 356kcal | 18% |
| Carbohydrates | 21g | 7% |
| Protein | 23g | 46% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 262mg | 87% |
| Sodium | 982mg | 41% |
| Potassium | 281mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 814IU | 16% |
| Vitamin C | 6mg | 7% |
| Calcium | 398mg | 40% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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