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

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat the oven to 350 degrees F (175 degrees C).

  • Bake covered for 35 minutes, then remove foil and bake for an additional 15 minutes, or until top is evenly brown.

Cook's Note:

You may substitute cooked bacon or sausage for the ham, if you prefer.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

496.2 calories; 31.2 g protein; 19.9 g carbohydrates; 269.3 mg cholesterol; 1072.8 mg sodium. Full Nutrition

Reviews (73)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/21/2009
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. Read More
(138)

Most helpful critical review

Rating: 3 stars
10/17/2005
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. Read More
(117)
92 Ratings
  • 5 star values: 52
  • 4 star values: 31
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/21/2009
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. Read More
(138)
Rating: 3 stars
10/17/2005
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. Read More
(117)
Rating: 3 stars
03/12/2003
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. Read More
(108)
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Rating: 3 stars
03/18/2008
I made this recipe for breakfast for my family and while it was extremely easy to make the flavor was bland. I was going to take this for Easter brunch and am glad I tried it first. I did my own version which turned out much better. Instead of using bread I used 1 1/2 boxes of garlic and herb croutons. I also used swiss cheese instead of cheddar and 1/2 heavy cream 1/2 milk. This made it much richer. It is a good recipe just needed some spicing up!:) Read More
(60)
Rating: 4 stars
11/05/2003
This recipe was certainly tasty. I think ham should be put in the middle as well as on top and it could also benefit from more cheese and some salt with paprika dashed on top. I cut the recipe in half and baked in a round cassarole dish. I think my dish was a tad too deep because it did come out a little sloppy. Next time I'll bake it in a larger dish and not make each layer as deep. Read More
(50)
Rating: 5 stars
12/16/2002
Cooking time was not long enough. When I first took off the aluminum foil the cheese in the center wasn't even melted. I ended up turning the oven up to 375 and leaving it in another 15-20 minutes longer that in the recipe. But it was a big hit at our Christmas breakfast! Read More
(43)
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Rating: 4 stars
08/15/2007
This dish turned out very nicely. I have made other variations of it before and have found that letting the bread sit out for a day (so it won't be too soft or mushy) before tearing the pieces up in preparation. I added a little garlic powder and onion powder to the recipe and also added (canned) mild green chili slices in between the first cheese layer and under the cheese in the last layer. Turned out nice and souffle' like. Yum. Read More
(40)
Rating: 4 stars
12/20/2007
A variation of this recipe has been a tradition in my family for 25 years. I make is early Christmas Eve and put it in the refrigerator. On Christmas morning) we get up (really early!) and I put it in the oven @ 350 for 70 minutes. By the time presents are opened and the mess is cleaned up it's time to eat! My recipe uses toasted bread and we like lots of blotted crumbled bacon I add previously-cooked hashbrowns (nice and golden brown!)in the morning before it goes in the oven. My grandkids now look forward to Christmas morning just like their Mom or Dad did a generation ago! It's a great family tradition! Read More
(28)
Rating: 5 stars
11/23/2005
I used this recipe because I lost my mother-in-law's recipe but the result was even better! I got many raves for this one. Perfection! P.S. Don't tell the mother-in-law.:-) Read More
(28)