Strata is my new favorite food. I get to use up leftovers and can eat off it for an entire weekend = AWESOME. Thanks Deb! I was unwilling to wait overnight so after assembling (and waiting for the ov...
Just made this for Sunday Easter Brunch and it was a huge success! So simple, made it the night before and then just tossed it in the oven in the morning. Delicious and simple. Complete crowd pleaser...
I’m not the biggest fan of stratas, quiches, frittata and the like, so am not the best judge, but thought this recipe had a nice balance of flavours and textures. I used a 16 oz bag of fresh sp...
Prepared this yesterday and baked it this morning–used fresh spinach and a cheddar-gruyere mix. SO GOOD! Thank you so much!
I’ve made this twice for brunch when we’ve had out of town guests staying overnight. So easy to pop this in the oven in the morning, after having secretly assembled it the day before, pri...
I made this for a brunch I hosted for friend’s today and it was the most popular dish by far! Everyone asked for the recipe!
Made this for a luncheon and it was a huge success. It also reheats beautifully in the microwave for a minute or covered in a 325 oven for about 15 minutes. Used a pound of fresh baby spinach that I ...
Made this for a New Year’s brunch yesterday, and it was an absolute hit! People kept going back for more (yay, the highest compliment I could get as a cook!). Thanks so much for this recipe ...
This is now a christmas brunch tradition- we have it every year and love it. It is perfect in every way! The only adjustment is adding two boxes of frozen spinach instead of one. The nutmeg, dijon, a...
Holy. Hells. Bells. I prepped this last night and baked it this morning for my office’s holiday breakfast. Everyone raves about those little mini souffles from Panera bread. Those little souffl...
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How much would I need to make to serve 50 people? I want to make this at my family reunion!
Could I make this more than 24 hours in advance? (36-48 hours?)
So I just made this for my family this morning. My husband didn’t even speak until he was done. Then he raved about it through two more servings. Lol! Thanks Deb, without you my husband wouldn&...
The recipe says “Spread one third of the bread cubes.. top with one-third… then finish with remaining bread” — it gets used evenly in thirds.
“Spread one third of the bread cubes in a well-buttered 3-quart gratin dish or other ceramic baking dish. Top with one-third of bread cubes…” So we start witn 2/3 of bread cubes??
Thanks for this great article! It is very helpful. I wish that youll continue posting your knowledge with us.
This was great. I have been wanting to try a strata. I had baugette, gruyere and sliced red pepper left over from a dinner party. Adding some kale I had frozen in the fall and fresh chives, I put it ...
I’ve made this a couple of times now. This last time, I somehow forgot that the strata was supposed to sit in the fridge overnight before baking and only re-discovered this at 8:30 pm, with the...
I also made for Mother’s Day! A hit, and I’m making again for Saturday morning with the Hubster!!! I loved it and my family thought I was sooooo talented- ha! Thank you for being an inspi...
This is my first time commenting–I made this for Mother’s Day, and it was wonderful. I made and froze, unbaked, and put in the fridge to defrost the morning before I was going to make it....
Hi! I was wondering if this recipe could be easily made for a larger crowd. Can I siimply double it all or would I need to alter any specific ingredients? Thanks! PS I love your website!
The strata is the best ever! Thanks for share :D
I’ll definitely make this! Looks and sounds amazingly delicious!! Thanks so much for sharing the recipe! :) Cheers! sheila
Perfect – I just decided to host a brunch and I was soooo hoping you’d have a strata recipe.
I had this for breakfast this morning and my boyfriend is already talking about the “next time” I make this! I used fresh spinach and skim milk. Very yummy! (And I’m not even a big ...
Best. Stuff. Ever.
I made this last night since I promised to bring breakfast to a cat shelter at a distressingly early hour. I used some torn up rustic rolls from Fresh and Easy’s clearance rack, and half a leek...
I use whole milk by default (“default” = toddler who drinks whole milk) but you could probably get away with reduced fat milk.
What type of milk is best for this recipe? Skim, 2% or whole?
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