The grocery store I shop most often has a couple of clearance areas. One has dented cannned goods and seasonal leftovers, the other has baked goods nearing their expiration date. I just can’t resist half-price artisan breads; so wonderful to have them on hand for soups and such. Sometimes this results in leftover partial loaves, which are perfect for yummy breakfast stratas!
Stratas are super easy to make and are super flexible ingredient-wise, but must be put together the night before you plan to serve them.
For an 8×8 strata:
- approximately 1/2 loaf leftover bread
- 1/4 cup finely chopped onion
- 1 can chopped green chiles (I’d use two cans if you don’t use pepper jack cheese.)
- 5 eggs
- 1 1/2 cups half and half
- 2 cups shredded cheese (I used pepper jack–yum!)
Start by thinly slicing the bread.
Layer half of the bread, tearing it to fill in holes, in a buttered 8×8 pan.
Saute the onions in a bit of oil until translucent.
Stir in green chiles.
Spread half of the green chile mixture over the bread.
Next, spread half of the shredded cheese.
Follow with another bread layer, then chiles, then cheese.
Whisk together eggs and half and half. Pour over the layers as evenly as possible.
Cover with plastic wrap. The wrap needs to touch the surface of the strata.
Place another 8×8 pan on the plastic wrapped surface of the strata and weight with a couple cans of veggies or dried beans. This allows the bread to become thoroughly saturated with the custard. Refrigerate over night.
Preheat oven to 350F. Bake strata 50-60 minutes, or until puffed, pulling away from the edges and golden.
Cut into squares and enjoy the melty, yummy wonderfulness.
Oh yeah. The perfect breakfast bite.
Stratas are great for overnight guests, great to take for a potluck brunch, and awesome left over. Microwave cold pieces of baked strata for a quick breakfast the next day!