Reviewed: Nov. 21, 2009

My husband and I made this weekly for two months in the early winter of 09. We'd make this on Saturday night, cook it on Sunday and take a portion with us to work for the rest of the week. Everyone in the office asked what smelled so good. No need to change anything...perfect as is!

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Paula

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Reviewed: Feb. 26, 2009

I would give this ten stars if I could.I love this!!! It is the best strata I have ever had. Made it for a brunch party and everyone was asking for the recipe. Thanks!

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Kimberly

Cooking Level: Expert

Home Town: West Chesterfield, New Hampshire, USA

Living In: Chesterfield, New Hampshire, USA

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Reviewed: Jan. 13, 2009

Makes a huge dish...perfect for a crowd. Tom really enjoys taking leftovers to work and this quanity will last the week for the both of us!

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Crabcake

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Reviewed: Jan. 12, 2009

My husband and I ADORE this recipe, and I have always gotten rave reviews when I have served it to guests. It's wonderful as is, but I have made some changes occasionally, just so I didn't have to run out to the store. I have substituted onion (1 medium, chopped, uncooked) for the leeks and chicken broth for the beer. Also, I prefer to use jarred, roasted red pepper instead of fresh, since I love the flavor and don't always have the fresh stuff on hand. I've also used many different types of bread...Every time I've made it, we've gobbled it up in record time!

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tampagirl

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Reviewed: Dec. 27, 2008

I served this for Christmas Day brunch, it was a hit. I had 9 people over and it could have easily feed 12 as we also had sausages & fruit. The only thing I would do differently is omit the beer as I found you could really taste it, I would substitute it with half & half. I would also add more cheese.

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Koolaid

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Reviewed: Nov. 8, 2008

Fantastic brunch dish - only thing I changed was to increase the leeks to 3. I hosted two brunches in one weekend, and made 2 different stratas from allrecipes - this one and the french toast one. This one was by far my favorite. Loved how easy it was to get ready in the morning too.

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annieb

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Toronto, Ontario, Canada

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Reviewed: Sep. 4, 2008

I probably shouldn't be rating this recipe since I changed so many things, but I think the concept deserves 5 stars for being relatively cheap and nutritionally balanced. I used some leftover ciabatta and whole grain sourdough bread, 4 small onions, a green pepper, and mozzerella cheese instead of the sourdough, leeks, red pepper, and swiss/cheddar called for in the recipe. I also only used 6 eggs because that's all I had. I added 1.5 tsp worcestershire sauce. I refridgerated overnight, and baked it for about 50 minutes. My boyfriend and I both really liked this, and I will definitely make it again, maybe with mushrooms. We got about 4 hungry-adult-sized meals out of this.

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gina51283

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Reviewed: Jun. 21, 2007

So good. I made this for my family's father's day brunch, and they all adored it. I followed the recipe pretty exactly, but left out the red pepper. It was delicious.

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Julia

Cooking Level: Intermediate

Home Town: Vinnytsia, Vinnytsia Oblast, Ukraine

Living In: San Jose, California, USA

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Reviewed: Nov. 28, 2006

This was delicious! I LOVE leeks, so I added two more (total of 4) and sauteed them first in a bit of oil along with the garlic and red pepper. Also added a few dashes of Worcestershire sauce and about a teaspoon of dry mustard, and added some cubed ham. I would eat it without the ham, but was making it for company, and ham and leeks make such a nice combination! I'll definitely make this again - the two cheeses was a nice twist, and the sourdough bread gives it a lovely flavor. You could probably feed 12 with this recipe easily.

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