Rita's Eggs Strata

Rita's Eggs Strata

Kandi Byrd 0

"This is a wonderful recipe for a special occasion Brunch or Breakfast. Passed on to my by a dear friend, this has been a Christmas Morning tradition in my home for almost 10 years."

Ingredients 1 h 30 m {{adjustedServings}} servings 458 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 458 kcal
  • 23%
  • Fat:
  • 33.4 g
  • 51%
  • Carbs:
  • 15.8g
  • 5%
  • Protein:
  • 24 g
  • 48%
  • Cholesterol:
  • 214 mg
  • 71%
  • Sodium:
  • 910 mg
  • 36%

Based on a 2,000 calorie diet

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  1. Spread butter onto one side of each slice of bread. Cut into quarters. Lay half of the bread, butter side down, in the bottom of a 9x13 inch baking dish. Top with half of the Cheddar cheese and half of the Monterey Jack. Layer the remaining bread over the cheese, and top with the other halves of the cheeses.
  2. In a large bowl, whisk together the eggs, half-and-half, and milk. Stir in the brown sugar, salt, pepper, cayenne, onion powder, mustard powder, and Worcestershire sauce. Pour over the cheese and bread. Cover, and refrigerate at least 6 hours, preferably overnight.
  3. Preheat the oven to 325 degrees F (165 degrees C). Bake the strata uncovered for 1 hour in the preheated oven. Let stand for 10 minutes before serving. Slice and garnish with fresh parsley.
Tips & Tricks
Sausage Egg Casserole

A great make-ahead casserole with sausage, mushrooms, and cheese.

Mom's Breakfast Strata

A savory strata with ham, mushrooms, peppers, and melted Cheddar.

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Reviews 48

  1. 55 Ratings


Just Fabulous. I wasn't sure where the recipe was going with the worchestershire sauce and all that savory stuff, but boy oh boy, this comes together to make a dish that is very tasty and classier than all those Sunday brunch easy-cheesy egg creations. I will keep this close at hand for future reference, YUM! Be sure and use a firm bread, I didnt have any stale bread so i just left mine out for a couple hours to dry out. The thing I liked about this is that you make it the night before (or longer), and it lets you make other wonderful fresh things to go with it, a great helper for that spectacular brunch you are planning.


This had a good flavor but needed work so I am giving it 3 stars. I recommend more butter, using french bread, and putting a cover on until the last 15 minutes so that the cheese doesn't burn. You will need more than 1 hour to cook this. I also recommend adding meats or vegetables like ham, sauteed spinach or mushrooms that have been pressed to remove water. The savoury flavor is a 5 though.


This was an excellent choice for breakfast the morning I graduated from Washington State University. I had all my family and friends over, and the feedback was incredible! My Mom and I loved it so much we are making it again now for Christmas morning breakfast. We did make a small change by splitting the recipe in half, making one have the way Rita would, and in the other half we added sausage. EXCELLENT RECIPE....HIGHLY RECCOMMEND!!!