Easy Breakfast Strata Recipe
A savory breakfast strata with crusty bread, eggs, ham, vegetables, and cheese, baked until golden with a creamy, custardy center.
Servings: 8 people
Calories: 402kcal
Ingredients
- 1 tablespoon olive oil
- ½ pound (225 gm) mushrooms sliced
- 1 red bell pepper diced
- 2 cups baby spinach
- 8 large eggs
- 3 cups whole milk
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 9 cups sourdough or rustic bread day-old, cut into 1-inch cubes
- 1 cup ham diced
- ½ cup sun-dried tomatoes oil-packed, drained and chopped
- 1 cup sharp cheddar cheese shredded
- 1 cup mozzarella cheese shredded
Instructions
- Lightly grease a 9x13-inch baking or casserole dish or line it with parchment paper.
- Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and bell pepper, season with a small pinch of salt, reduce heat to a medium, and cook for 5–7 minutes, until softened and the moisture has evaporated.1 tablespoon olive oil, ½ pound (225 gm) mushrooms, 1 red bell pepper
- Add the spinach and cook for 1 minute, just until wilted.2 cups baby spinach
- In a large bowl, whisk the eggs until well combined. Add the milk, Dijon mustard, salt, black pepper, garlic powder, and dried thyme. Whisk until smooth.8 large eggs, 3 cups whole milk, 1 teaspoon Dijon mustard, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon dried thyme
- Spread half of the bread cubes in the prepared baking dish. Top with half of the cooked vegetables, ham, sun-dried tomatoes, cheddar, and mozzarella. Repeat with the remaining half of the ingredients.9 cups sourdough or rustic bread, 1 cup ham, ½ cup sun-dried tomatoes, 1 cup sharp cheddar cheese, 1 cup mozzarella cheese
- Pour the egg mixture evenly over the top and gently press the bread down so it absorbs the custard. Let rest for 30 minutes, or cover and refrigerate overnight.
- Preheat the oven to 350°F (175°C). Bake uncovered for 45–55 minutes, until the center is set and the top is golden brown. Let rest for 10 minutes before slicing and serving.
Notes
- For an overnight strata: Remove the dish from the refrigerator about 30 minutes before baking while the oven preheats.
- Check for doneness: The strata is ready when the center is set and the top is golden brown. A knife (or a toothpick) inserted into the center should come out without liquid egg.
- To store and reheat: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave until heated through, or warm larger portions in a 350°F (175°C) oven, covered with foil, until hot.
- To freeze: Let the baked strata cool completely, then freeze individual portions or the entire casserole in a freezer-safe container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
Calories: 402kcal | Carbohydrates: 28g | Protein: 25g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 233mg | Sodium: 996mg | Potassium: 722mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1889IU | Vitamin C: 25mg | Calcium: 349mg | Iron: 4mg