Be a big shot at brunch with this casserole, which makes use of leftover buns or rolls for an easy, make-ahead crowd pleaser. (Sleep in or enjoy an extra cup of coffee with the extra time!) A big bowl of fresh-cut fruit makes the perfect side dish.

Recipe Summary

prep:
20 mins
cook:
40 mins
additional:
8 hrs
total:
9 hrs
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the bun tops, top down, in a buttered, 13- x 9-inch casserole dish. Set aside the bun bottoms.

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  • In a large skillet, melt butter over medium-high heat, until sizzling.

  • Add onion and saute until they're just softening. Add mushroom slices and stir, reducing heat to medium. Cook for about 5 minutes.

  • Stir in herbs, garlic, paprika and salt and pepper to taste, then add spinach and cook another 3 minutes, stirring to wilt the spinach. Remove from heat.

  • Spoon half the vegetable mixture evenly over the bun tops in the casserole dish. Scatter half the bacon and cheese evenly on top.

  • Place the bun bottoms, with cut side up, in the casserole to form the top layer.

  • Spoon the rest of the vegetable mixture, bacon and cheese over the top layer of buns.

  • In a bowl, stir together eggs and milk until blended.

  • Pour the mixture evenly over the casserole. Using a spatula, press down firmly on each of the buns to submerge in the liquid. Cover tightly with plastic wrap and refrigerate 8 hours or overnight.

  • In the morning, let casserole sit at room temperature for about 30 minutes.

  • Preheat oven to 350 degrees. Bake for 35 to 40 minutes or until firm at the center and a toothpick inserted comes away clean. Serve warm.

Tip:

You can switch smoked ham or crumbled breakfast sausage for the bacon, if you like. Try a mix of cheeses like mozzarella and Parmesan or Swiss and Gouda.

Nutrition Facts

443 calories; protein 25.2g 50% DV; carbohydrates 34.9g 11% DV; fat 24.1g 37% DV; cholesterol 237.8mg 79% DV; sodium 733mg 29% DV. Full Nutrition
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Reviews (12)

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Most helpful positive review

Rating: 4 stars
04/09/2017
I agree with a previous reviewer tearing the buns into smaller pieces would incorporate the buns into the egg mixture better. I found this to be tasty but with a little too much bread. I will make again with this change. Read More
(2)

Most helpful critical review

Rating: 3 stars
04/23/2017
Ok so review is lower rated but can't be sure it's recipe since I made some changes. I subbed ham for bacon and Swiss cheese instead of stated cheese. However notes by author of recipe suggested such changes could be made. I omitted mushrooms out of preference. Per other reviews I cut rolls into pieces instead of whole buns. I think for us the Italian seasoning isn't something we are used to in stratas. No issues with consistency here though. Custard part was spot on. Read More
12 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/08/2017
I agree with a previous reviewer tearing the buns into smaller pieces would incorporate the buns into the egg mixture better. I found this to be tasty but with a little too much bread. I will make again with this change. Read More
(2)
Rating: 5 stars
04/10/2017
Loved this with a tweek or two. Cut buns into square pieces mixed in vegetables/bacon put into pan then poured egg mixture over. Did lessen the Italian seasoning to one teaspoon. Great dish idea for Easter or any brunch. Read More
Rating: 5 stars
04/14/2017
My family really liked this recipe. I thought keeping the buns whole was a big strange when putting it all together but I really pushed them down with a spatula. They turned out great! Next time I might try cutting them into smaller pieces like some of the other reviewers did but the whole pieces worked out for me. The flavor was great it was easy to put together. I will definately make it again! Read More
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Rating: 5 stars
04/06/2017
This casserole is super tasty. I used Bella Mushrooms because those are our favorite. The only thing that I would change is instead of having the layers of buns I would break them up and mix everything together. That way the bottom layer isn't soggy. A perfect recipe for "Breakfast for Dinner"! Read More
Rating: 5 stars
04/24/2017
I thought this was delicious. My subs.. my favorite turkey bacon and I used egg whites instead of whole eggs. I didn't have any issues with dryness. This is a great use of leftover buns instead of tossing them in the freezer. Read More
Rating: 5 stars
05/08/2017
Yes it was fabulous! I used Italian bread and no bacon; we had Fontina cheese so I used it with five other cheeses. Seriously delicious. Read More
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Rating: 5 stars
04/02/2017
Delicious!!! Wonderful flavor. I realized that I was out of bacon when it was too late for me to run to the store so I used ham diced small and sautéed along with mushrooms and onions. Will definitely make this strata again! I halved the recipe and still ended up with 6 good-size servings. I did end up upping the temp to 375 and increasing the bake time to firm it up. Read More
Rating: 4 stars
04/24/2017
This had good flavor and we liked all the ingredients. I do think that the sturdiness of the Ball Park Buns may have worked against this particular recipe because the bread part didn't turn out as well as sliced bread does. I would try doing what others have suggested by tearing up the pieces of the buns. Also it's hard to cut down the sizes of the recipes because the numbers don't quite work out. Thanks for a good breakfast! Read More
Rating: 4 stars
04/26/2017
We liked the flavor of this casserole but did find the texture to be a bit on the mushy side. I love the concept and base and the addition of the delicious sauteed veggies! Such a great way to use up those extra buns you might have after a cookout! Read More
Rating: 3 stars
04/23/2017
Ok so review is lower rated but can't be sure it's recipe since I made some changes. I subbed ham for bacon and Swiss cheese instead of stated cheese. However notes by author of recipe suggested such changes could be made. I omitted mushrooms out of preference. Per other reviews I cut rolls into pieces instead of whole buns. I think for us the Italian seasoning isn't something we are used to in stratas. No issues with consistency here though. Custard part was spot on. Read More
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