Recipe by Kandi Byrd
"This is a wonderful recipe for a special occasion Brunch or Breakfast. Passed on to my by a dear friend, this has been a Christmas Morning tradition in my home for almost 10 years."
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stale white bread
shredded Cheddar cheese
shredded Monterey Jack cheese
1 1/2 teaspoons
ground black pepper
chopped fresh parsley for garnish
I wasn't sure where the recipe was going with the worchestershire sauce and all that savory stuff, but boy oh boy, this comes together to make a dish that is very tasty and classier than all those Sunday brunch easy-cheesy egg creations. I will keep this close at hand for future reference, YUM!
Be sure and use a firm bread, I didnt have any stale bread so i just left mine out for a couple hours to dry out. The thing I liked about this is that you make it the night before (or longer), and it lets you make other wonderful fresh things to go with it, a great helper for that spectacular brunch you are planning.
This had a good flavor but needed work so I am giving it 3 stars. I recommend more butter, using french bread, and putting a cover on until the last 15 minutes so that the cheese doesn't burn. You will need more than 1 hour to cook this. I also recommend adding meats or vegetables like ham, sauteed spinach or mushrooms that have been pressed to remove water. The savoury flavor is a 5 though.
This was an excellent choice for breakfast the morning I graduated from Washington State University. I had all my family and friends over, and the feedback was incredible! My Mom and I loved it so much we are making it again now for Christmas morning breakfast. We did make a small change by splitting the recipe in half, making one have the way Rita would, and in the other half we added sausage. EXCELLENT RECIPE....HIGHLY RECCOMMEND!!!
I've made several of these breakfast type casseroles for special occassions ove the years an this is by far the best. It's filling and fluffy at the same time! I followed the directions as written and it worked well. I get lots of requests for this recipe (from young and old alike).
Delicious! I wanted to make this in my large casserole dish (a little bigger than 9X13) so I used 12 slices of bread and 2 more eggs. I also added 1 1/2 cups of chopped ham and 1 cup of chopped onion, layered like the other ingredients. It was the perfect amount for the dish. I also cut the crusts off before baking - maybe not necessary, but I wanted it to look elegant. It took a lot longer to bake than 1 hour, but I had two in the oven at the same time (2 hrs. total bake time). I did loosely cover it with foil for the first hour and the browning was just right. Everyone loved it and I will definitely be making this again.
I had a Strata recipe for an 8x8 dish, but needed more (didn't want to double my recipe for some reason).
Rita's Eggs Strata is THE STRATA for an 8-1/2 x 13 dish.
But alas, every chef has to mess with perfection.... I added 1 pound of browned breakfast sausage to which was added 1/2 medium chopped onion and 1/2 medium chopped green bell pepper - and a small can of drained mushrooms.... mmmmmm.
The additions are not necessary... but I believe toasting your bread first (don't just rely on day old being dry enough) is the key to a great quality strata with just the right consistency.
This was the best strata I ever made... and was twice as nice the next day.
Served this to my husband and picky stepchildren Christmas morning. Everyone loved it! This will become a tradition in our home for Christmas morning. I added chopped ham, mushrooms and green pepper although it would have been delicious without, also.
This is an awesome recipe. Your diners will always ask for seconds. I added some chopped ham on the first layer plus some chopped green onions (and deleted the onion powder). SO GOOD!
* Percent Daily Values are based on a 2,000 calorie diet.
Rita's Eggs Strata
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 300
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