Reviewed: Sep. 21, 2009

This is wonderful, and easy to make variations. We went with an Italian theme, using 2 cups of shredded Italian blend cheese, 8 oz fresh mozzarella, one small zucchini, sliced thin, 1/2# Tofurky brand Italian Sausage, slice thinly. I had an abundance of leftover hamburger buns, and I dried them completely before making this dish. Oh - also added 1 1/2 cups seeded fresh tomatoes. Delicious!

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JANE107

Cooking Level: Expert

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Reviewed: Aug. 27, 2009

I've made this multiple times already and it's a family favorite. I'm getting ready to try it with added meats and veggies. I bet it will be even better. But my family always requests I make this when we do special brunches. It's easy and yummy!

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KIMKING1

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Reviewed: Jun. 21, 2009

Outstanding! I added steamed spinach; mushrooms would be good too. I also toasted fresh bread and baked it 1 1/2 hours.

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Jackie

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Reviewed: Apr. 1, 2009

This makes a nice brunch dish. It's particularly flavorful.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Dec. 21, 2008

I made this recipe just as it called out except I added one thin layer of cubed pre-cooked smoked ham. I am not much of a cook, but this was easy, delicious and everyone wanted the recipe. It felt great to have the best tasting food at the party. :)

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Carla Gunnink

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Reviewed: Oct. 14, 2008

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.

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David Griggs

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Reviewed: Aug. 24, 2008

This was amazing! The only thing I did was add a package of frozen spinach (well-squeezed) in with the first cheese layer. It's nice to find a strata recipe that doesn't call for meat. This did take two hours to cook, instead of just one as the recipe calls for, but that could have been because I added the spinach; not sure. I made it for breakfast the morning after a bachelorette party, and it was perfect. Makes great leftovers, too!

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Lindz

Cooking Level: Expert

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Reviewed: Jun. 3, 2008

Phenomenal! I made this for mother's day brunch. I cut the half and half down as a previous reviewer did. The crowd raved over this. I added bacon and chopped green onion to the dish. It was gone in minutes and guests asked for the recipe. I cannot wait to make this again and experiment with add-ins.

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Clark610

Cooking Level: Intermediate

Home Town: Blackwood, New Jersey, USA

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Reviewed: Apr. 26, 2008

So simple to make! There was a panic when we couldn't find our tried and true strata recipe. Turning to the Internet, I my mom found this and it turned out wonderfully!

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Tiny Dancer

Cooking Level: Intermediate

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Reviewed: Mar. 30, 2008

Unlike a lot of recipes, this one lends itself to improv. I reduced the servings to two, and made it in single serving dishes. I made it in the morning, and just compressed the finished strada to make sure the bread was soaked. I added broccoli and onions (removing the onion powder), and used soy milk instead of regular (it was all we had). And I used grainy bread. It was still fantastic--now that's a great recipe.

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Ruby

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Reviewed: Feb. 10, 2008

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.

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Sherri

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Reviewed: Jan. 17, 2008

Made this for xmas morning...it wasn't savory...it was rather bland and GREASY. I didn't even use all of the cheese suggested in the recipe. Maybe my tastes have changed, but I won't be making this again. Sorry!

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Trish M

Cooking Level: Intermediate

Home Town: Royal Oak, Michigan, USA

Living In: Troy, Michigan, USA

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Reviewed: Dec. 30, 2007

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).

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KSWRIGHT

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Marlborough, Massachusetts, USA

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Reviewed: Dec. 19, 2007

This recipe was exceptional!!! I put it together on the fly, wondering if all the ingredients would blend to make something wonderful (because they seemed questionable for me:) and the flavor was amazing! I used sourdough bread because that's what I had and the dish turned out fluffy and firm. It really was easy and delicious, recieved very well, and the recipe was requested...

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Kim

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Reviewed: Nov. 23, 2007

I made this for Thanksgiving morning and everyone enjoyed it and told me to be sure that I save the recipe. The subtle changes in seasoning were what made this a keeper. It isn't overwhelming, but different enough. "Egg dishes can be kinda boring, but this one was good." I added 1/2 pound of bacon and 1 pkg of pork sausage (because I had them on hand.

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JULAINE59

Cooking Level: Expert

Living In: West Allis, Wisconsin, USA

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Reviewed: Nov. 17, 2007

Wonderful for a family brunch! This tastes just like a recipe my mom use to make. If you want it to be less fattening, cut back on the cheese.

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Kim

Cooking Level: Intermediate

Home Town: Daytona Beach, Florida, USA

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Reviewed: Aug. 30, 2007

I too added peppers, sausage, and mushrooms. The dish still tasted very bland to me. It actually tasted better cold the next day.

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wpbfl

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: West Palm Beach, Florida, USA

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Reviewed: Aug. 22, 2007

My first strata - it was easy to make and quite tasty. I will definitely make it again and mix/match ingredients.

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MOUSIE206

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: May 20, 2007

I have made this recipe three times and it turns out great every time. I like sliced french bread best, either toasted lightly in the oven or left out for a couple of hours. We have added sauage and onions for a tastely variation. Great meal for a large crowd.

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mtgraham

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Reviewed: Jan. 1, 2007

1 word - AWESOME!!! Added a layer of cubed ham steak and it was a big hit. Versatile to add your favorite ingredients if you choose!

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KITTEN67

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