Reviewed: Aug. 31, 2008

i made this for my mom's birthday brunch. everyone loved it and asked for the recipe. i usually dont do this, but i did add spinach. i am planning to assemble this ahead of time in a disposable foil pan and take it camping. you leave it in the hot coals and cover it with some more for an hour and a half. come back from a hike and breakfast is done. i do this with a similar (but not as good) strata..

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nancyt

Cooking Level: Expert

Living In: Monterey, California, USA

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Reviewed: Aug. 21, 2008

Wonderful!! Everyone loved it!

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Katy83

Cooking Level: Expert

Home Town: Beloit, Wisconsin, USA

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Reviewed: Jul. 28, 2008

I wasn't sure about using cream cheese but everyone loved this dish. Great for a crowd, we had leftovers and reheated it in the oven and it tasted just as good the next day which was surprising for eggs!!

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TML0701

Cooking Level: Expert

Living In: Rochester, New York, USA

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Reviewed: Jul. 20, 2008

I made this for a brunch for 12 people and everyone loved it. I followed the recipe exactly, but prefer doing things ahead of time. I'd suggest cooking the vegetables and ham according to the recipe the night before, as well as preparing the bread cubes. This would make it a lot faster to prepare for a breakfast, or brunch.

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Susan

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Reviewed: Jul. 10, 2008

Wow! This recipe was absolutely fantastic I will definitely make it again and again as my whole family just loved it. The possibilities for filling combinations are endless. I made mine with leftover cottage roll, zucchini, onion and green peppers because I forgot to pick up mushrooms when I was at the store. Next time I will definitely make it with the mushrooms!

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1sweetphoenix

Cooking Level: Intermediate

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Reviewed: Jun. 23, 2008

This is an excellent, rich dish to make on occasion. I made a few changes- reduced the cream cheese by half and used chopped frozen spinach in place of the other green veggies. It was a huge hit with my husband and three-year-old (both picky eaters) but my one year old wouldn't touch it (though he usually loves eggs!). Will definitely make again.

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Christie T.

Cooking Level: Intermediate

Home Town: Chattanooga, Tennessee, USA

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Reviewed: Jun. 15, 2008

Very good. I made it with all low fat ingredients, and it was still rich and delicious. Thank you!!

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PamN

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Reviewed: May 11, 2008

5++++. This was fantastic!! Made for Mother's Day brunch and everyone loved it. Most people had seconds and I was asked several times how I made it. I made it vegetarian and used tons of veggies-onion, garlic, mushrooms, red bells, yellow bells, asparagus and zucchini. I used baguette for the bread. At first when I added the eggs to the cream cheese mixture, it didn't look so good (kind of looked curdled) but I kept beating and it smoothed out. I will make this again and again-a nicer egg casserole and so adaptable as far as ingredients go. Thank you for a new favorite recipe-this is seriously one of the best things I have made in good while!

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JENNYLYN1

Cooking Level: Intermediate

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Reviewed: May 7, 2008

Terrific recipe! I used left over pork chop and sausage. I also did not measure the vegetables, just made sure I had enough cream cheese/egg mixture to cover the "wad" of veggies and meat. I imagine you could substitute anything for the vegetable mixture and make some great combos. Save on dishes and plop the mixture in the pan you sauted the vegetables in, then bake. (Provided you have quality pans, mine is Calphalon.)

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SeattleGal34

Cooking Level: Expert

Home Town: Chelan, Washington, USA

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Reviewed: Apr. 6, 2008

Made this for breakfast today for company and everyone went home with a copy of the recipe.

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Gail

Cooking Level: Expert

Living In: Cooperstown, New York, USA

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Reviewed: Apr. 4, 2008

I served this Strata for a small family brunch. I halved the recipe, omitted the zuchini and green peppers and used extra fresh muchrooms. Even though my brother and sister in law got into a giant screaming match, the Strata was a HIT!!! Also delicious as leftovers!

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Samantha

Cooking Level: Intermediate

Home Town: Elkhart, Indiana, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Mar. 29, 2008

I used this as a general guide, added my own combo of veggies and cheeses, reduced the bread component (and used crumbs instead) and it came out great. Will make this my main "brunch for a crowd" recipe!

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lorisock

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Reviewed: Mar. 24, 2008

Had to make something kind of fancy for a women's retreat and they loved this. I didn't change anything for the women. Made it again for the family without the mushrooms and it was even better. Even my teenaged sons liked it.

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Valerie

Cooking Level: Expert

Home Town: Duncanville, Texas, USA

Living In: Bridgeport, Texas, USA

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Reviewed: Sep. 6, 2007

I made this for a dinner with friends and everyone loved it! I added some extra spices (worcestershire sauce, cayenne pepper, Italian seasoning) and used whole wheat bread. Tastes like a crustless quiche except better:)

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Nov. 13, 2006

This is an excellent dish for breakfast or brunch! I made it for brunch yesterday and everyone, including my kids, devoured it! I didn't have enough zucchini (I used about 1/2 as much as called for and cut out the seeds so it wouldn't get too watery) and I used turkey bacon instead of ham. My husband can't wait for me to make it again, and neither can I! Thanks, Arlene, for a great recipe!

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