Here’s a recipe you can whip up so quickly any morning of the week because you can prep it the night before: Easy Breakfast Strata
This recipe comes from a new book by Lisa Huff (SnappyGourmet.com): Kid Chef Bakes- The Kids Cookbook for Aspiring Bakers. This is such a great holiday gift idea for the young cooks and bakers in your life!!
I like that the book includes great, step-by-step instructions for the recipes. Nothing is complicated, and it’s all laid out in an easy-to-read format. There are side notes on each recipe sharing tips for substitutions, helpful hints, troubleshooting and food facts.
Here’s the food fact on this breakfast strata: A strata is similar to a bread pudding. It’s a dish generally made up of layers of bread, cheese and meat or vegetables, with a mixture of egg and milk poured over top. It’s usually refrigerated for a while before it’s baked.
I really love that these food facts are included. It gives your kids a little bit of education about the recipe they’re making!
Here are a few recipes from the book that I’d be excited about if I were an aspiring kid chef >> Vanilla Cupcakes with Chocolate Fudge Frosting, Homemade Pizza Dough, Blueberry Muffin Tops with Cheesecake Drizzle, Homemade Mini Cheese Bagels, Pick-Your-Flavor Ice Cream Cake, Honey Roasted Peanut Butter Cookies, No Campfire S’Mores Bars, Chocolate Chunk Brownies, Double Crust Blueberry Pie, Skillet Baked Peach Cobbler, Sausage and Ricotta Calzones and Pepperoni Pinwheels.
There are so many recipes in the book that would be appealing to kids– and there are plenty that would have them trying new things too. I’m always on the hunt for kid cookbooks, and I think this is a pretty good one!
And now, back to this breakfast strata! I made this one morning over the Thanksgiving holiday week for the gaggle of relatives who were visiting us. It’s only made in an 8×8-inch pan, so it doesn’t make a huge amount.
That being said though, since a strata is made with a lot of bread that is soaked with an egg and milk mixture… you really only need a small slice for breakfast. I served it with a bowl of fruit, and everyone was happy.
The recipe calls for cooked sausage crumbles. Those are easy to find nowadays in the breakfast sausage section. You can also sub chopped veggies if you don’t wish to add meat.
This recipe couldn’t be any easier to make >> bread cubes topped with an egg/milk mixture, then sausage and cheese. I made it the night before to give the milk and egg time enough to properly soak into the bread cubes. In the morning, you just pop it in the oven and that’s it!
It’s a stress-free breakfast recipe to make for company. Those are the best recipes!
Remember to check out the cookbook mentioned above >> Kid Chef Bakes by Lisa Huff. Let’s get kids into the kitchen!
You can make this recipe any day of the week. It comes together so quickly, and it's delicious too!
Recipe Details
Prep Time: 25 minutes mins
Cook Time: 1 hour hr 5 minutes mins
Chill Time: 4 hours hrs
Total Time: 5 hours hrs 30 minutes mins
Course: Breakfast
Cuisine: American
Keyword: baked eggs, breakfast strata, strata
Servings: 8 servings
Calories: 242kcal
Author: RecipeGirl.com (shared from Kid Chef Bakes: The Kids Cookbook for Aspiring Bakers by Lisa Huff)
Ingredients
- butter, for greasing the pan (or nonstick spray)
- 4 cups cubed day old French bread
- 1 cup cooked breakfast sausage, crumbled or chopped
- 1 cup shredded cheese (such as cheddar or Swiss)
- 4 large eggs
- 1 cup milk (2% or whole)
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
Instructions
Lightly grease an 8-inch square pan.
Add half the bread cubes to the pan.Sprinkle half the sausage and half the cheese on top.Repeat with another layer of bread, sausage and cheese.
In a large bowl, whisk the eggs until beaten.Whisk in the milk, mustard, salt and black pepper until well-blended.Pour the mixture in the pan over the bread. Gently press down on the bread with the back of a fork or a spatula to help the bread absorb the liquid.
Lightly cover the strata, and refrigerate for at least 4 hours or overnight. Remove the strata from the refrigerator about 30 minutes before baking.
Preheat the oven to 325 degrees F.
Bake for 50 to 65 minutes, or until the center appears set and a knife inserted into the center comes out clean. Cool 10 to 15 minutes before cutting and serving.
Nutrition
Serving: 1serving, Calories: 242kcal, Carbohydrates: 15g, Protein: 13g, Fat: 14g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 124mg, Sodium: 457mg, Potassium: 172mg, Fiber: 1g, Sugar: 3g, Vitamin A: 355IU, Vitamin C: 0.2mg, Calcium: 189mg, Iron: 2mg
Here are a few more breakfast casserole recipes you might enjoy:
Disclosure: There are Amazon affiliate links included within this post.
FAQs
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.
Can you freeze and reheat breakfast casserole? ›
If you want to freeze the casserole and reheat
Pre-bake the casserole as instructed above, then cool to room temperature and cover tightly with foil. Freeze for up to 1 month, then reheat in a 350 F oven for 1 hour. Uncover and bake for 30 minutes more, until completely warmed through and browned on top.
How do you store egg casserole? ›
Bake until the center of the casserole reaches an internal temperature of 160 °F as tested with a food thermometer. After baking, any leftovers must be refrigerated within two hours and can be kept three to four days in the refrigerator or frozen for about three months. Uncooked egg strata should not be frozen.
What is the history of breakfast strata? ›
The first known recipe, the cheese strata, dates back to 1902 and contains bread, white sauce and cheese. Other recipes merely require that the ingredients are mixed together, like a savory bread pudding. A beaten egg mixture is then poured over the ingredients.
Why is my strata soggy? ›
(Just don't skip the sautéing. It's crucial because it cooks out excess liquid, which prevents the strata from becoming soggy.)
What are the three types of strata? ›
Strata properties fall into one of three main categories: residential, commercial or mixed use. Each has its own rules and considerations.
Why do you have to refrigerate breakfast casserole overnight? ›
Success Tip: Refrigerate Overnight
During this time, the flavors mingle together and the bread has a chance to soak up some of the liquid and flavor. Wake up and all you have to do is slide it into the oven.
Should you freeze strata before or after baking? ›
This also makes this dish perfect for holidays, overnight guests and busy brunches. A whole strata can be frozen, after it's baked. Just allow the strata to cool completely. Tightly cover with 2 layers of foil, completely wrapping the dish and place in the freezer for up to 2 months.
Is it better to freeze breakfast casseroles cooked or uncooked? ›
Baked casserole may be frozen, up to 2 months. Thaw in refrigerator overnight and bake at 350ºF (177ºC) for about 20 minutes or until heated through. To freeze this casserole: you can freeze unbaked casserole up to 2 months. Cover very tightly with plastic wrap and foil.
How far in advance can you prepare a strata? ›
MAKE AHEAD: Strata improves when there is plenty of time for the bread to soak up the custard. Make this up to 12 hours ahead of baking. The strata will emerge from the oven puffed and gorgeous, then deflate. It can be served piping hot or at room temperature.
Cover the casserole and store it (unbaked) in the refrigerator overnight or up to one day. Bake in the morning, according to recipe instructions. To freeze breakfast casserole prepare the recipe and add to your pan. Cover well with plastic wrap and then tinfoil and freeze for 2-3 months.
Can you eat an egg casserole that was left out overnight? ›
The USDA recommends that cooked eggs and egg dishes should be refrigerated within 2 hours of cooking and consumed within 3-4 days. Leaving cooked eggs out overnight at room temperature increases the risk of bacteria growth, which can lead to food poisoning.
Why is it called a strata? ›
Strata refers to layers of rock or sediment. The term originated from Latin and means "layers" or "beds."
Is strata like quiche? ›
A quiche is baked in a flaky pie crust-style pastry shell. An egg custard prepared without this crust is also known as a frittata. A strata, on the other hand, is an egg custard that's baked with layers of bread inside.
What is the world's oldest breakfast? ›
Celebrating One of the Oldest Breakfast Foods In History - NFTA Elements. Today is National Pancake Day! Also known as Johnnycakes, griddle cakes or hotcakes, this batter-made breakfast item dates back more than 30,000 years.
Why is it called strata? ›
The word "strata" refers to apartments being on different levels. Strata title was first introduced in 1961 in the state of New South Wales, Australia, to better cope with the legal ownership of apartment blocks.
What's the difference between strata and quiche? ›
A quiche is baked in a flaky pie crust-style pastry shell. An egg custard prepared without this crust is also known as a frittata. A strata, on the other hand, is an egg custard that's baked with layers of bread inside.
What's the difference between a breakfast casserole and a frittata? ›
As for the cooking process, frittata is made by briefly cooking an egg-based custard in a cast-iron pan on the stove, then baking it for a short time in the oven. Meanwhile, the egg custard in a breakfast casserole is poured over layers of other ingredients in a deep baking dish before going into the oven.
What is a breakfast quiche called? ›
Frittatas are Italian in origin and can be described as a cross between an omelet and a crustless quiche. Frittatas take less time to make than quiche or strata. The dish is traditionally made by beating eggs with dairy—often heavy cream or half and half—together with ingredients like vegetables, meats and cheeses.
