Once the breakfast strata is baked the sides become all golden and crunchy and the flavours meld together. A winning dish for breakfast, brunch or supper with all the prep done. Pat yourself on the back!
A good strong bread is the important ingredient for this breakfast strata. A sandwich style bread is simply not strong enough to soak up the eggy custard. You will end up with a wet mess and no one wants that! Go for a crusty sourdough or ciabatta bread.
Ingredient flavours can adapt to whatʼs in the fridge. Think zucchini, corn, sausage, ham, salami, chorizo, olives, turkey, mushrooms, feta, leeks ….Youʼve got the picture. Keep the bread, egg, milk and cheese ratio the same and youʼll have fun coming up with flavour combinations that will deliver. Pairing flavours is a little like selecting a pizza combination. Just thinks what works together.
Ring the changes
Breakfast strata does not have to contain any meat. A simple spinach, leek and gruyere cheese will work. Mushroom and spinach or try caramelised onion with goats cheese and thyme. Again, just think of flavours that marry together.
Entertaining with prepare ahead breakfast stratas makes for a relaxed vibe. Gathering a group of friends together for a lazy Sunday brunch is hands-free easy. Serve a big bowl of fresh fruit salad that youʼve made the day before , teamed with yogurt on the side. Then roll out your golden, crispy, flavour packed stratas and let everyone help themselves. Too easy!
Check out another great breakfast or brunch recipe
What’s your favourite strata combinations? Do you have a favourite winning brunch menu that’s hands free?
- 6 whole eggs lightly beaten
- 1 cup full cream milk
- 1 teaspoon salt
- 2 tablespoons basil pesto
- freshly ground black pepper
- 1 large onion finely diced
- 4 rashers bacon finely sliced - reserve 1 rasher for the top of strata
- 2 large mushrooms finely sliced
- 3 cloves garlic finely chopped
- 1 1/2 cups grated tasty cheddar cheese - reserve 1/4 cup of cheese for the top of strata
- 4 oz (100g) dried tomatoes
- 4 oz (100g) roasted capsicum roughly chopped
- large handful of baby spinach leaves
- 7 cups stale sourdough or other strong bread cut into small cubes - see note
- olive oil
- heat 2 tablespoons olive oil in a large frying pan over high heat
- add onion, bacon, garlic and mushrooms and saute till onions soften and bacon is cooked
- tip onion mix into a clean bowl
- in a large bowl whisk eggs lightly, then add milk, pesto, salt, pepper and grated cheese
- add tomato, peppers, spinach and sauteed onion mixture and mix
- add bread and mix thoroughly
- allow the mixture to sit for an hour or more - stirring a couple of times
- mixture can sit covered overnight till ready to bake
GETTING READY TO BAKE:
- preheat oven to 350f (180c) on fan not bake
- lightly oil a 9 inch (22cm) springform tin
- give the mixture a good final stir and fill tin pressing mixture down gently
- sprinkle reserved bacon and cheese on top of strata
- cover loosely with baking paper then cover with foil
- place the tin on a baking sheet in case there is any leakage
- bake on the middle shelf for 25 minutes
- remove from oven and discard baking paper and foil
- return to oven for a further ten minutes or until cheese and bacon are cooked
- run a knife around the inside of springform and remove tin, allow to sit for 5 minutes
- serve sliced into wedges
- use a strong bread such as a sourdough that is a day or so old. White sandwich type bread will not absorb enough of the liquids.
- for these photos, we have used individual 4 inches (10cm) springform pans and made four stratas
Amount Per Serving Calories 994Total Fat 56gSaturated Fat 23gTrans Fat 1gUnsaturated Fat 28gCholesterol 474mgSodium 2276mgCarbohydrates 69gFiber 6gSugar 16gProtein 55g
Nutritional information provided here is only intended as a guide.