Recipe by Amy Schmelzer
"This strata makes breakfast less hectic because all the prep work is done the night before. The quantities of mushrooms, onions, and green peppers can be varied to suit the tastes of those who will be eating this dish."
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bread, torn into bite size pieces
diced fresh mushrooms
chopped green bell pepper
Cheddar cheese, shredded
cubed cooked ham
I used this recipe as a base and it worked perfectly. I made 4 key changes: 1. I used challah instead of white bread (amazingly fluffy). 2. I used spinach instead of ham. 3. I mixed the onions and mushrooms together. 4. I added gruyere to the cheddar (also I used Cheddar from Borough Market/Neal's Dairy Yard) and it was DELICIOUS. This was an amazing recipe. I studied many others that called for half and half and in all seriousness didn't feel like I missed a thing without it. I served this with Whole Foods 365 Maple Sausage Links and Smoked Salmon Nova and everyone seemed pleased. Rather than put the meat in the strata.
I made this for a non-profit board meeting and while I would give it 5 stars for ease of putting together, the flavor is non-existent. That being said, some folks did go back for "seconds" but next time I make it, I will probably doctor it up with some herbs/spices.
This recipe was just so-so to my crowd. The texture of the bread was kind of mushy, even though I used an oven thermometer and baked it the full time. Several guests said that it was "okay" as long as it was piping hot, but when it cooled off/got cold, it wasn't very good at all. I had some guests even leave half of it on their plate.
I made this recipe for breakfast for my family and while it was extremely easy to make the flavor was bland. I was going to take this for Easter brunch and am glad I tried it first. I did my own version which turned out much better. Instead of using bread I used 1 1/2 boxes of garlic and herb croutons. I also used swiss cheese instead of cheddar and 1/2 heavy cream, 1/2 milk. This made it much richer. It is a good recipe just needed some spicing up! :)
This recipe was certainly tasty. I think ham should be put in the middle as well as on top and it could also benefit from more cheese and some salt with paprika dashed on top. I cut the recipe in half and baked in a round cassarole dish. I think my dish was a tad too deep because it did come out a little sloppy. Next time I'll bake it in a larger dish and not make each layer as deep.
Cooking time was not long enough. When I first took off the aluminum foil, the cheese in the center wasn't even melted. I ended up turning the oven up to 375 and leaving it in another 15-20 minutes longer that in the recipe. But it was a big hit at our Christmas breakfast!
This dish turned out very nicely. I have made other variations of it before and have found that letting the bread sit out for a day (so it won't be too soft or mushy) before tearing the pieces up in preparation. I added a little garlic powder and onion powder to the recipe and also added (canned) mild green chili slices in between the first cheese layer and under the cheese in the last layer. Turned out nice and souffle' like. Yum.
I used this recipe because I lost my mother-in-law's recipe, but the result was even better! I got many raves for this one. Perfection! P.S. Don't tell the mother-in-law. :-)
* Percent Daily Values are based on a 2,000 calorie diet.
Mom's Breakfast Strata
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 290
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