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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Graciela Monteverde
[email protected]This strata is a delicious and easy-to-make breakfast option. I highly recommend it!
Umed Eminov
[email protected]This strata is a great way to get your kids to eat vegetables.
Nouman Shahzad
[email protected]I love that this strata can be made ahead of time. It's perfect for busy mornings.
ma ta
[email protected]This strata was a great way to use up leftover bread. It was easy to make and tasted great.
Md. Mukta Islam
[email protected]I made this strata for a brunch party and it was a huge success. Everyone raved about how delicious it was.
SIE FRANK
[email protected]This strata was a bit time-consuming to make, but it was worth the effort. It was delicious and everyone loved it.
sakil ahamad
[email protected]This recipe was a disaster! The strata was dry and overcooked.
Sana khan Sana khan
[email protected]I found this strata to be a bit bland. I think it could have used more seasoning.
Aisah Damie
[email protected]This recipe was a bit too eggy for my taste, but it was still a good breakfast option.
Oliwia Borkowska
[email protected]I was pleasantly surprised by how good this strata was. It was light and fluffy, and the flavors were amazing.
Kitty Sira
[email protected]This strata was easy to make and turned out great! The flavors were well-balanced and the texture was perfect.
Amin Aminjan
[email protected]This recipe is a keeper! I love that it can be made ahead of time, which makes it perfect for busy mornings.
Les Miles
[email protected]I've made this strata several times and it's always a crowd-pleaser. It's perfect for brunches or potlucks.
Lizzie Qui
[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 texture.