Reviewed: May 12, 2012

I much prefer this recipe to the more popular one on this site that's made with ham/zucchini/mushrooms. This has a really delicious savory flavor and doesn't seem nearly as fat laden as some other strata recipes I've made. I like to add cooked crumbled breakfast sausage or bacon to it, but it is quite delicious as is! Thank you for the fabulous recipe Jan!

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Reviewer:

missyf

Reviewed: Jul. 13, 2011

Brought this to a party, although I substituted artichoke hearts for peppers, and everyone loved it!

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cdeprimio

Reviewed: Oct. 20, 2010

I of course didn't read the part where I was supposed to let the strata refrigerate (2 hours to overnight) until I was in the middle of making it, and the family was waiting for dinner! I pressed the strata down for a few minutes, but I skipped the refrigeration. I still thought it was delicious!

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xiebob

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Reviewed: Jul. 4, 2010

Very nice. I made two for brunch at a family gathering and it seemed to go over well. I think the egg mixture could use a little more "zing". Maybe with some Worcheshire as someone else suggested. Unfortunately, I couldn't try it at the time as we have a fish allergy in the family. Also subbed more milk for beer as I didn't want that flavor to be distinctive. As to servings, the two I made served fifteen adults and a few children with a little left over after people finished slicing off just "one more bit".

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Aredendra

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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

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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Reviewer:

Kimberly

Cooking Level: Expert

Home Town: West Chesterfield, New Hampshire, USA

Living In: Chesterfield, New Hampshire, USA

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

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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Reviewer:

tampagirl

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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Reviewer:

Koolaid

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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5 users found this review helpful