Breakfast Casserole - Strata 

A very reliable way to make a good breakfast casserole-fast! This is for a 12 inch skillet and for a 2 inch hotel pan serving 24.

~A 12 inch skillet is 2 qts. The 2 inch hotel pan is 8 qts to the very top. Cut 6x4 is 24 servings.

~Very full 2 inch hotel pan to serve 24 (lid won't fit) OR use a 4 inch hotel pan
Saute right in the hotel pan in 450* oven:
8 oz unsalted butter
2-3 minced onions
2 t salt
Optional:
sausage
kale
spinach
peppers

Add and saute until a little toasted:
18-24 slices bread (or equivalent bread) cut into 1 inch squares.

Optionally Add:
16 oz diced or shredded cheese

Mix and pour over the stuff:
24 eggs* see note
42 oz whole milk
1 t salt
1/2 t black pepper

Cover (with the lid upside down because it won't fit) so it gets its own steam and bakes more evenly since it is so big. *Convection bake 400* 30 minutes. Then 350* another 30 minutes or more until set. Then hold at 170*.
    *Be sure to add even more time when it is cold from the refrigerator. You want it to finish evenly, not have the edges done and middle eggy. Finish baking gently on 250* to let its own heat finish it.

*To add or subtract more eggs use:
3 eggs/5 oz milk

~Less full 2 inch hotel pan (with lid fitting)
8 oz unsalted butter
onion
1 t salt
Optional stuff!

About 17 oz bread cubes - homemade sourdough artisan bread is very good.

18 eggs
32 oz milk
1/2 t salt
1/2 t black pepper
~12 inch cast iron skillet
Saute:
3 oz unsalted butter
1 minced onion
3/4 t salt
Optional:
sausage
kale
spinach
peppers

Add and saute until a little toasted:
8 slices bread (or equivalent bread) cut into 1 inch squares.

Optionally Add:
6 oz diced or shredded cheese

Mix and pour over the stuff:
9 eggs
2 c (16 oz) whole milk
1/4 t salt
1/4 t black pepper

Bake in 425* oven about 12-15 minutes until it is puffed in the center and edges have pulled away slightly from sides of skillet.

Let rest 10 minutes before serving.

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