Mom's Breakfast Strata

55 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    13 h 10 m
Amy Schmelzer
Recipe by  Amy Schmelzer

“This strata makes breakfast less hectic because all the prep work is done the night before. The quantities of mushrooms, onions, and green peppers can be varied to suit the tastes of those who will be eating this dish.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Grease a 9x13 inch baking dish. Layer half of the torn bread in the bottom of the dish. Sprinkle the mushrooms and green bell pepper evenly over the bread layer. Sprinkle with half of the cheese. Top with remaining bread pieces, then layer with the onion and ham. Sprinkle with remaining cheese. Whisk together eggs and milk; pour over the entire pan. Cover with aluminum foil, and refrigerate for 12 to 24 hours.
  2. Preheat the oven to 350 degrees F (175 degrees C).
  3. Bake covered for 35 minutes, then remove foil and bake for an additional 15 minutes, or until top is evenly brown.

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Reviews (55)

Rate This Recipe
vanessaknows
121

vanessaknows

I used this recipe as a base and it worked perfectly. I made 4 key changes: 1. I used challah instead of white bread (amazingly fluffy). 2. I used spinach instead of ham. 3. I mixed the onions and mushrooms together. 4. I added gruyere to the cheddar (also I used Cheddar from Borough Market/Neal's Dairy Yard) and it was DELICIOUS. This was an amazing recipe. I studied many others that called for half and half and in all seriousness didn't feel like I missed a thing without it. I served this with Whole Foods 365 Maple Sausage Links and Smoked Salmon Nova and everyone seemed pleased. Rather than put the meat in the strata.

Constance
108

Constance

I made this for a non-profit board meeting and while I would give it 5 stars for ease of putting together, the flavor is non-existent. That being said, some folks did go back for "seconds" but next time I make it, I will probably doctor it up with some herbs/spices.

KRANEY
101

KRANEY

This recipe was just so-so to my crowd. The texture of the bread was kind of mushy, even though I used an oven thermometer and baked it the full time. Several guests said that it was "okay" as long as it was piping hot, but when it cooled off/got cold, it wasn't very good at all. I had some guests even leave half of it on their plate.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 496 cal
  • 25%
  • Fat
  • 32.2 g
  • 50%
  • Carbs
  • 19.9 g
  • 6%
  • Protein
  • 31.2 g
  • 62%
  • Cholesterol
  • 295 mg
  • 98%
  • Sodium
  • 1073 mg
  • 43%

Based on a 2,000 calorie diet

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