Reviewed: Aug. 3, 2009

Very tasty. It has a firmer texture than quiche and is very filling.

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Kate

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Aug. 1, 2009

I brought this to a brunch, and it went over really well. It also kept well enough to reheat for breakfast the next day (I wouldn't serve it this way for the first serving, though).

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HIS_KID

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Reviewed: Jul. 30, 2009

This was very good but the cook time is not near long enough. I ended up baking for 1 hour in order to get the middle to set.

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AuntShumma

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Reviewed: Jun. 30, 2009

This was really delicious. I made the strata exactly as written except I halved the recipe and served it at a brunch themed dinner party and several people asked for the recipe. I thought the bread pieces had a bit of a strange appearance though the flavor was good. I think next time I may just cut it into very small pieces but I will definitely make this again.

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Krestar

Cooking Level: Intermediate

Living In: Centreville, Virginia, USA

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Reviewed: Jun. 23, 2009

I prepared this exactly as written. I thought it had a good flavor, but it doesn't really taste like eggs. My husband didn't like it, but it was probably the mushroom flavor. If you're looking for a dish that tastes like eggs, try something else.

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ChiefChef

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Jun. 21, 2009

Absolutely delicious - I cut the recipe in half but did everything exactly by the recipe and it was awesome! Everyone loved it. As some others suggested, I prepared it the night before and kept it in the fridge. Then, the next day, I cooked it. It came out perfect.

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Sooze

Cooking Level: Intermediate

Living In: St. John's, Newfoundland, Canada

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Reviewed: Jun. 21, 2009

I put this together for father's day brunch and it was a huge success. The only thing I added was red pepper chunks and broccoli. Everyone took seconds and wanted thirds, except we ran out :). Highly recommended.

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TANSTAR_THE_ROCKSTAR

Cooking Level: Intermediate

Living In: London, Ontario, Canada

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Reviewed: Jun. 11, 2009

I made this for my mom's b-day and everyone loved it. It does take some time to prepare though:)

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msl

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Reviewed: May 24, 2009

Wow! This was AMAZING! I forgot the 1/2&1/2, but it still came out really good. The vegetable prep is what takes time and you can always do that the day before. I also cut the recipe in 1/2 and added canned mild green chilies. I would definately make this again. I would serve it with fruit or a light salad. I can't wait to make if for friends.

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Dilly

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Reviewed: May 24, 2009

Let me start off by saying that I made some substitutions: chopped, fresh spinach for zucchini; orange bell pepper for green; canned mushrooms for fresh (forgot to buy fresh). I also halved the recipe (except the cheddar, which I only cut by a third). I mixed cheeses and wet ingredients in food processor, as well as my fresh baked bread (forgot to 'age' it) to kind of expedite mixing time; I used a vidalia chop wizard to cut down on chop time... and I still had 45 minutes in the prep, so I think 45 min. prep is for someone REALLY fast or it's off a bit. And I baked it every minute of the recommended bake time, was a little skittish that the toothpick came out clean but there seemed to still be wet egg mixture, so I baked an extra 10 minutes for safety reasons as much as anything. All that said, this strata is really, really good. It's not jump up and down, have it every weekend great, but it is really good for an occasion(al) brunch. I also think it's too much trouble for an every weekend or every day breakfast/brunch. I would

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BrandonsMom11197

Cooking Level: Intermediate

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Reviewed: May 21, 2009

made this for a girls lunchen. It was wonderful. I did add asparagus that I blanched for 3 min. and than mixed in prior to cooking. I made it the day before, pulled it out of the refrigerator and cooked just prior to eating. which worked out great.

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weedoglover

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Reviewed: May 18, 2009

This recipe was spectacular!! I cut up the left overs into individual servings and froze in ziplock freezer bags. 10 minutes to reaheat and I think even better when reheated.

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CARPENTERGURL

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Reviewed: May 17, 2009

Made as a dish for Easter. Everyone LOVED it. Had no leftovers and requests for more as well as the recipe. Was a snap to make.

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Sweets

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Reviewed: May 11, 2009

Great Recipe. I made it for a Mother's day brunch and it was well liked. My brother had four servings and asked to take home all the leftovers. I prepared it the night before and followed the recipe exactly accept that I don't have any 11 x 7 pans so put it into two 9 X 13 pans. I took the pans out of the refrigerator 30 minutes prior to baking and baked for 50 minutes. Next time I will watch the baking time closer because I think it was a little over cooked. Thanks for the recipe. I will be making it again.

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KATHLEEN_J

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Reviewed: May 11, 2009

Great recipe! I made this for a Mother's Day brunch for 12 people and had plenty left over (tastes great the next day as well). I only had one 7x11 pan so for the second dish I just used a pie plate. I would suggest covering it with aluminum foil a little past halfway of the cooking time to prevent over-browning. Will definitely make again!

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erin

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Reviewed: May 10, 2009

Absolutely awesome - I made this for brunch for 12 people and there was barely any leftover! There are a couple non-pork eaters in the group, and a person with an allergy to garlic, so instead of ham, I used shredded chicken, and instead of garlic, I added some italian seasoning, salt and pepper to the sauteeing vegetables. The whole thing turned out amazingly well and it got rave reviews from everyone. Thanks for a great recipe!

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Nicole

Cooking Level: Intermediate

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Reviewed: May 9, 2009

This was very good!

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Sarah

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Reviewed: May 2, 2009

Thanks for the great recipe! you were right - everyone asked for the recipe!! I made it for a brunch baby shower. Only changes I made were that I only used 1 tbsp of oil for sauteeing the veggies, used red pepper instead of green, used old/sharp cheddar, more black pepper and I halved the recipe to make just one casserole dish. Excellent!

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cambridgechloe

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Reviewed: Apr. 29, 2009

This was great! I added in asparagus too and it was really good. It's a big recipe so I had to cut it in half for a 9x13 pan.

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mrandmrsmoose

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Reviewed: Apr. 12, 2009

i made this for easter brunch and it was absolutely delicious! everyone raved about it and most people had 2-3 pieces. i combined this recipe with another one i found by doing the following: browned 1 lb. sausage, added veggies and sauteed until tender, poured the whole mixture into a colander set over a bowl to drain. instead of cubing the bread i used sliced bread i had left out overnight so it was nice and dry. i layered the strata by putting half the sliced bread on the bottom of the baking dish, topping it with half the sausage-veggie mixture, then pouring half the egg mixture over the top, followed by another 3 layers of the same. most importantly, i put plastic wrap over the top and weighed the whole thing down with another baking dish and let it sit in the fridge overnight. this is essential to achieve the perfect final texture! before baking, i let it sit on the counter for 30 mins, topped with more shredded cheddar AND shredded hash browns and baked it according to the recipe. i put it under the broiler for ~3-5 mins to get the top nice and golden and let it sit for 15 mins before cutting it into squares. everyone LOVED the crispy hash browns on top! it was one of the most delicious egg-based breakfast items i've ever made/eaten!

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omgtash

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