From Bridget Edwards of Bake at 350.
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- Yields:
- 8 serving(s)
- Prep Time:
- 20 mins
- Cook Time:
- 1 hr 10 mins
- Total Time:
- 1 hr 30 mins
Ingredients
- 8 strips Bacon
- 1/3 c. Chopped Shallots
- 10 Eggs
- 4 c. Whole Milk
- 1 tsp. Dry Mustard
- 1 tsp. Kosher Salt
- 1/2 tsp. Freshly Ground Black Pepper
- 1 c. Grated Gruyere Cheese
- 1 c. Grated Cheddar Cheese
- 1/4 c. Fresh Italian Parsley
- 6 c. (Lightly Packed) Torn French Bread
Directions
- Grease a 9x13 pan.
Chop bacon into 1 1/2 inch pieces. Cook until crispy. Set aside on paper towels and pat to remove excess grease. Pour all but a couple of tablespoons of the bacon grease out of the pan. Cook shallots in remaining fat until softened. Set aside.
Whisk eggs for 1–2 minutes. Whisk in milk, mustard, salt, and pepper. Stir in reserved bacon, shallots, cheese, and parsley. Fold in the torn bread.
Pour into the prepared pan and cover with foil. Refrigerate for at least 6 hours, up to 24.
Preheat oven to 350ºF. Bake strata for 1 hour and 10 minutes, or until golden, puffed, and set in the center. Remove from oven and let rest for 5 minutes before serving. (The strata will deflate as is rests.) Scoop portions with a large spoon rather than trying to cut into squares.
Strata is otherwise known as “the breakfast casserole that your overnight guests will think you toiled away on all morning when in reality, you simply whipped it up the night before and just popped in the oven.”
“Strata” is much shorter.
Stratas are egg casseroles made with bread—lots of it. You could call them savory bread puddings. Two things I love about stratas (besides how delicious they are):
- They’re make-ahead.
- You can make them with just about any ingredients you desire or have on hand.
Look at that golden eggy bread! Sigh.
Let’s make a Bacon and Cheese Strata and then I’ll show you a few more of my favorite variations.
Start with bread. Any bread will do, but I tend to go for the fresh baked French loaves in my grocery store. Rip it into chunks; don’t even bother cubing it. When you measure, press it down a bit in the measuring cup. A large glass measure works well here, and too much bread is better than too little.
You’ll also need milk, eggs, and seasoning. For the seasoning, I almost always keep it simple: salt, pepper, and mustard powder. Mustard powder adds a little tang and keeps things interesting.
Whisk the eggs first, then whisk in the milk and seasoning.
Here’s where you can get creative. We’re adding crispy bacon, shallots, cheese (lots of cheese), and parsley.
Last, stir in the bread. Pour the whole thing into a greased pan, cover, and refrigerate for at least 6 hours and up to 24. At first, you’ll think the mixture looks too wet, too milky. That’s where the time in the fridge works its magic.
The next morning, sip your coffee, read the paper, do some online shopping, all while your sumptuous strata bakes in the oven.
The strata will poof gorgeously in the oven and deflate once it rests. You do want to give it about 5 minutes to rest after coming out of the oven. This gives the eggs a chance to set up. Also, you won’t risk burning the roof of your mouth.
The recipe for this strata can be found below. Here are a few variations!
1 - Spinach Artichoke Strata
Replace salt, pepper, and mustard with 1 1/2 teaspoons Greek seasoning.
Whisk 3 ounces softened cream cheese into the egg mixture, then stir in:
- 10 ounces chopped frozen spinach, thawed and squeezed dry
- 1 can (14-ounce size) quartered artichoke hearts, drained
- 1 cup grated Swiss cheese
- 1/2 cup grated Parmesan
- a dash of Tabasco
2 - Italian Strata
Heat 1 tablespoon oil in a pan. Saute 1/2 cup onion for 1 to 2 minutes. Add 8 ounces sliced cremini mushrooms. Cook, stirring frequently for about 5 minutes. Add 2 cloves minced garlic and cook 1 minute more. Remove to a plate with a slotted spoon.
Stir into the egg mixture:
- 1 cup quartered pepperoni slices
- 3/4 cup sliced green olives
- 1 1/2 cup grated mozzarella
- 1/2 cup Parmesan
- mushrooms/onions/garlic
3 - Green Chile
Stir into the egg mixture:
- 4 ounces chopped green chiles, drained
- 1 cup chopped tomatoes
- 2 tablespoons salsa
- 2 cups grated Monterey Jack or Pepper Jack
If your tomatoes are very juicy, remove some of the seeds and pulp.
Serve with sliced avocado and salsa.
Please don’t feel limited to these variations. I’d love to hear your ideas for flavors—roasted veggies and goat cheese, pesto and chicken … I’ll stop now. Let’s hear yours!
