Breakfast Casserole - Skillet 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)
Saute:
1 stick butter
2 lb sausage (right in the buttery mixture)
2 onion
peppers
bread cubes

Mix:
24 eggs* see note
42 oz whole milk
1 t salt

Put the 'stuff' into the hotel pan. Sprinkle with fresh pepper the whole thing. Sprinkle on cheese if you want to (up to 18 oz). Pour eggs over and bake.

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 even on 200* 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)
18 eggs
32 oz milk
1/2 t salt
9 eggs
2 c (16 oz) whole milk
1/4 t salt
1/4 t pepper
6 oz shredded cheese (optional)

6 T unsalted butter
1 minced onion
3/4 t salt
8 slices white sandwich bread (or equivalent bread) cut into 1 inch squares.

*Add sausage or veggies or vary the cheese for many delightful combinations.

In 12 inch skillet saute the onion in butter with the salt. Mix eggs with milk and salt and pepper. Grate cheese and mix into the egg mixture. Add the bread to the sauted onion mixture and cook the bread until lightly toasted. Pour egg mixture over the top. Bake in 425* oven about 12-15 minutes until it is puffed in the center and edges have pulled away slightly from sides of pan. Let rest 10 minutes before serving.

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