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Easy Strata and Variations

SUBMITTED BY: USA WEEKEND columnist Pam Anderson PHOTO BY: Callie

"Make one recipe and then give variations in notes."

SERVINGS

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Servings
 

INGREDIENTS

  • 1 pound each of prepared meat and vegetable (optional) OR 1 pound each of 2 prepared vegetables (optional)
  • 1 quart half-and-half
  • 12 eggs
  • 1 teaspoon salt and several grinds of pepper
  • 12 slices fluffy white bread
  • 12 ounces extra-sharp cheddar cheese, grated
  • 1/2 cup thinly sliced scallions

DIRECTIONS

  1. Saute mushrooms in 1 tablespoon of oil. Season with salt, and set aside.
  2. Whisk half-and-half, eggs, salt and pepper until smooth. Spray a 9-by-13-inch Pyrex or ceramic baking dish with vegetable cooking spray.
  3. Line bottom with 6 slices of bread. Scatter half of the ham, and half of the mushrooms over the bread, then sprinkle with half of the scallions and cheese. Pour 1 cup of egg mixture over the top. Repeat layers with remaining bread, ham, mushrooms, cheese and scallions. Slowly pour remaining egg mixture evenly over top. Cover with plastic wrap, then weight down casserole with 3 16-ounce cans for at least 15 minutes to submerge ingredients. (Can be refrigerated overnight, but return to room temperature before baking.)
  4. Adjust oven rack to middle position. Bake in preheated 325-degree oven until custard is just set, about 50 minutes. Turn on broiler and broil until strata is spotty brown and puffy (watch carefully), about 5 minutes longer. Let stand for 8 to 10 minutes, then serve immediately.

FOOTNOTES

  • VEGETABLE OPTIONS

  • Bell peppers: Slice and saute in 1 Tb. olive oil. Salt.

    Baby spinach: Steam, covered, with 1 Tb. oil and salt until wilted, 3 to 4 minutes. Drain.

    Frozen corn: Thaw and drain.

    Asparagus: Cut in 1-inch pieces. Steam, covered, with 1 Tb. oil, salt and 1/3 cup water, 3 to 4 minutes. Uncover and cook off liquid.
  • MEAT OPTIONS

  • Bacon: Cut into 1/2-inch pieces and fry until crisp. Drain well.

    Sausage: Fry bulk breakfast or Italian sausage until fully cooked. Drain.

    Kielbasa: Thinly slice.

    Crab: Pick over pasteurized backfin crab for shell and cartilage.

  • This recipe was originally featured in the USA WEEKEND article My Easiest Brunch Ever on March 23, 2003.
  • Find the Perfect Recipe from Pam Anderson.
  • Pam Anderson is the author of four cookbooks, including her latest, Perfect Recipes for Having People Over.
  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 13, 2006 by Tina C.
This is a versatile and reliable crowd pleaser. I've used many different combinations and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 6, 2006 by Renee
I liked this recipe because it gave the basic recipe and also gave suggested variations. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 9, 2007 by Marianne
I made 5 of these for a family brunch last Sunday. They turned out fantastic and were a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 21, 2007 by Lynn
This is a great basic strata recipe. Start with the basic bread, egg, milk mixture and add... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 12, 2007 by ChristinaW
I made this for a big group on a weekend get away and it was a hit! I added asparagus, plum... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 25, 2008 by DerAvi
It was pretty good. However, After 50 minutes of baking and 10 minutes of setting it cool-... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 1, 2007 by SWEETBEE1
This made the best breakfast casserole I ever tasted!My guests wouldn't stop raving about it!... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 19, 2006 by Heidi
This was okay.. the middle of mine did not turn out-was mushy =( The sides were great... Guess... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 29, 2006 by Caroline C
Good versatile recipe. I think the cook time is way off though; mine was done in about 30mins,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 1, 2006 by DJudkins
Great recipe - I made it for friends and everyone wanted the recipe. I used green peppers... MORE