Me too but recently I've come up with an ever easier way. I still call this a strata through it does not have the characteristic layers. I start with a good quality loaf and cut it into one inch cubes. Then I put it in a huge ziplock and add all of my ingredients ending with the eggs and milk. It fits far more easily in the fridge than a baking dish which is a great advantage during holiday weekends. And you can be as creative as you like. I love that I can incorporate a great deal of vegetables into a meal that often excludes them. One of my standard version includes spinach, prosciutto (domestic is fine for this kind of dish), diced zucchini, roasted red peppers and oven roasted tomatoes with sharp provolone.
Oh, do reserve some of the grated cheese so that when you put your 'strata' mix into a baking dish in the morning, you can sprinkle it on top.
I made this with family but doubled the recipe in one huge baking dish....i wouldn't recommend that (It took too long to cook) but would be easy to make two in seperate dishes. I'd also add more salt. Otherwise it was quite good.
1/2 stick (1/4 cup) unsalted butter, softened, plus additional for greasing baking dish
1 (1-lb) package bulk breakfast sausage (not links)
1/2 of a 15-inch-long loaf Italian bread (about 4 inches wide)
1 garlic clove, chopped
2 dozen large eggs
1 cup whole milk
2 teaspoons salt
1 teaspoon black pepper
1 large bunch scallions, chopped (1 1/4 cups)
1/4 lb sharp Cheddar, coarsely grated (1 cup)
Oven to 375°F. Butter bottom and sides of a 13- by 9-inch baking dish.
Cook sausage. Pour off fat from skillet, then cool.
Cut bread into 1-inch-thick slices. Pulse butter and garlic in a food processor until smooth. Spread on both sides of each bread slice. arrange bread in 1 layer in bottom of baking dish. Sprinkle with sausage.
Whisk eggs, milk, salt, and pepper in a large bowl until frothy, then whisk in scallions and half of cheese. Pour over sausage, pushing down bread with a spatula to help it absorb liquid. Sprinkle with remaining cheese.
Bake, covered with a large sheet of buttered foil, 30 minutes, then carefully remove foil and bake until top is slightly puffed and eggs are cooked through in center, about 20 minutes more.
Dish can be assembled 12 hours ahead, covered with buttered foil. I also think this could be easily made with bacon instead of sausage.
I have just made a Breakfast "Strata" there are many recipes for strata...which is some combo of a custard, day old bread, cheese and any additions you have available...I carmelized onions, mushrooms and precooked and chopped bacon...easily made the night before...Google strata ...you should have no problems with finding recipes....
also a Blintz casserole may fit the bill if you like (or even know what) blintzes are!...here are some links to get you started...
I've only made 1 strata and it came out watery. I make a huevos rancheros that you can freeze ahead of time and just heat up and fry up some eggs when you are ready for it.
It is based on the Cafe Pongo cookbook.
6 corn tortillas
2 cups of black beans (I use a can of goya black bean soup w/ the red lable)
1 1/2 c. salsa
1/4 c. carmelized onions
4 oz. shredded sharp cheddar
line bottom of pyrex dish with tortillas, cover with beans, then salsa, then cheese then onions. Cook at 350 until cheese is melted and browning. Top with fried eggs and chopped fresh cilantro and guac, if you like.
Yes this will serve 40+ people. You can rent the chafing pans or use disposable foil ones, but I recommend that you use double-thickeness if you use disposable foil ones. You don't want them to bend and spill !
Prep Time: 20 minutes
Cook Time: 50 minutes (approx.)
36 slices white bread (crusts removed)
(36 ounces) shredded sharp Cheddar cheese
(36 ounces) shredded Monterey Jack cheese
(or use Mexican Cheese Blend)
(24-ounces) chopped green chiles, drained
sliced black olives (to taste)
6 cloves garlic, chopped very fine (I use food processor)
36 eggs, beaten
12 cups milk (I use half and half)
12 teaspoons paprika
3 teaspoon pepper
1 1/2 teaspoon garlic powder
1 teaspoon dry mustard
Place bread in a lightly buttered chafing pans. Sprinkle with Cheddar and Monterey Jack cheeses; top with green chiles and olives. Whisk together the eggs and remaining ingredients; pour over cheese. Cover and refrigerate 8 to 10 hours. Remove from refrigerator; let stand 30 minutes. Bake, uncovered, at 325° for 50 minutes, or until knife inserted in center comes out clean. Serve immediately. Casserole will puff up while baking and then settle as it cools.
This casserole recipe makes about 40+ servings. Have a variety of salsas, on the side.
Hi - I'm new to this list...I plan to make a breakfast casserole for our bookclub weekend away - has anyone tried making it two nights ahead of time (we're going to a cottage and I'd like to make it Friday night to eat Sunday morning. I make mine with frozen hash browns on the bottom - might they get too soggy if the egg sits on them that long?
Thanks for any suggestions...
For years I have made a breakfast casserole that is between a strata and a Spanish tortilla. You use sauteed potatoes, onions and peppers and combine them in a casserole with all the regular items minus the bread - eggs, cottage cheese, canned chopped jalapenos, ham, bacon or sausage, grated cheddar or swiss cheese. Throw in mushrooms, sun dried tomatoes, scallions or whatever you have on hand. Make beforehand , refrigerate and bake for about 1 hour at 350 degrees.