Build Your Own Breakfast Strata
This hearty strata is the perfect dish to use up stale gluten free sourdough. It can feed a crowd of guests for brunch or feed your family breakfast all week long!
"Breakfast is a meal with an incredible emotional charge. It's a feeling of fellowship that is unlike any other meal of the day."
- Anthony Bourdain
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If you have never had a breakfast strata, I’m so excited for you to discover this reliable breakfast dish. It includes cubed bread, eggs, milk, cheese, meat and veggies. It’s kind of like a savory bread pudding, where the bread soaks up the egg mixture and bakes into a custard-like texture. Breakfast Strata is elegant enough for brunch, guests or your holiday breakfast. One of the best things about this recipe is that it is put together the evening before, then you wake up and bake it. I love when I can have a hearty breakfast without making a mess in the morning!
This recipe is more of a formula than a set list of ingredients. You can change your protein, switch up the veggies and experiment with your favorite cheeses. Formula recipes are my favorite, because you can’t get tired of them. Just switch out a few ingredients and you have an entirely different flavor profile! The strata you see pictured is ham, spinach, asparagus and chopped mushrooms. My family also really likes this strata with sausage, spinach and loads of green chilis. And if you made bacon your meat of choice, nobody is going to be mad at that!
When baked, a strata has a creamy bread pudding element on the inside, while the edges and pieces of bread sticking out, get gloriously crispy. After baking, it keeps in the fridge for up to 5 days and reheats beautifully. If you don’t want to make a full strata, the recipe is easily cut in half, with the same delicious results. You can certainly swap out the dairy for dairy free options. If you choose to make a dairy free swap, make sure you stick with a very neutral flavored dairy free milk.
