Breakfast Strata Recipes Overnight

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BREAKFAST STRATA

My grandmother makes this every Christmas morning, and it's amazing. My husband hates eggs and he always has seconds, even my 1- and 2-year-old gobble this up. Perfect for breakfast, lunch, or dinner! Ingredients are forgiving; add your favorites or spice it up. Just make sure your veggies are not going to water it down.

Provided by Robynnsmom

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Strata Recipes

Time 3h35m

Yield 8

Number Of Ingredients 13



Breakfast Strata image

Steps:

  • Generously grease a 9x13-inch casserole dish.
  • Heat a skillet over medium heat; cook and stir sausage until crumbly and completely browned, about 10 minutes. Transfer cooked sausage to the prepared casserole dish.
  • Cook and stir mushrooms in the same skillet over medium heat until liquid has been released and mushrooms are lightly browned, 5 to 10 minutes; drain.
  • Mix mushrooms, eggs, bread, milk, Cheddar cheese, ham, spinach, flour, mustard powder, salt, butter, and basil together in a large bowl; pour over sausage. Cover casserole dish and refrigerate, 2 hours to overnight.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until a knife inserted into the center of the strata comes out clean, 60 to 70 minutes.

Nutrition Facts : Calories 599.8 calories, Carbohydrate 32 g, Cholesterol 255.6 mg, Fat 37.2 g, Fiber 2.6 g, Protein 34.2 g, SaturatedFat 16.1 g, Sodium 1738 mg, Sugar 7.4 g

1 pound sausage, casings removed
2 cups sliced fresh mushrooms
8 eggs, beaten
10 cups cubed, day-old bread
3 cups whole milk
2 cups shredded Cheddar cheese
1 ½ cups cubed Black Forest ham
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 tablespoons all-purpose flour
2 tablespoons mustard powder
1 teaspoon salt
2 teaspoons butter, melted
2 teaspoons dried basil

EASY BREAKFAST STRATA

We start this breakfast casserole the night before so it's ready for the oven the next day. That way, we don't have to deal with the prep and dirty dishes first thing in the morning! -Debbie Johnson, Centertown, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 12 servings.

Number Of Ingredients 8



Easy Breakfast Strata image

Steps:

  • Place bread cubes in a greased 13x9-in. baking dish. In a large skillet, cook and crumble sausage with pepper and onion over medium-high heat until no longer pink, 5-7 minutes. With a slotted spoon, place sausage mixture over bread. Sprinkle with cheese., In a large bowl, whisk together eggs, mustard and milk; pour over top. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats., Bake, uncovered, until a knife inserted in center comes out clean, 30-35 minutes. Let stand 5 minutes before cutting. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 295 calories, Fat 16g fat (6g saturated fat), Cholesterol 126mg cholesterol, Sodium 555mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.

1 loaf (1 pound) herb or cheese bakery bread, cubed
1 pound bulk pork sausage
1 medium green pepper, chopped
1 medium onion, chopped
1 cup shredded cheddar cheese
6 large eggs
1 teaspoon ground mustard
2 cups 2% milk

OVERNIGHT MEXICAN BREAKFAST STRATA

Spicy, make-ahead, overnight egg strata. Makes a great addition to brunch or breakfast.

Provided by Krys

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Strata Recipes

Time 9h30m

Yield 12

Number Of Ingredients 11



Overnight Mexican Breakfast Strata image

Steps:

  • Cook and stir chorizo in a large skillet over medium heat until browned and crumbly, 5 to 7 minutes. Transfer to a bowl using a slotted spoon, reserving 1 tablespoon of drippings in the pan. Add onions to the skillet and cook, stirring frequently, until tender, about 10 minutes. Stir in poblano peppers and bell pepper; cook until just tender, about 5 minutes. Remove from heat and return chorizo to the skillet.
  • Lightly grease a 3-quart rectangle or oval casserole dish. Spread 1/2 of the bread into the prepared dish and top with 1/2 of the chorizo mixture. Repeat with remaining bread and chorizo.
  • Whisk eggs, milk, oregano, and paprika together in a large bowl. Pour egg mixture evenly over bread and sausage. Cover and chill, 8 hours to overnight.
  • Preheat the oven to 325 degrees F (165 degrees C).
  • Bake in the preheated oven, covered, for 30 minutes. Uncover and bake until an instant-read thermometer pressed into the center reads 170 degrees F (degrees C), 30 to 45 minutes more. Sprinkle with queso fresco during the last 5 minutes of baking. Let stand for 10 minutes and sprinkle with cilantro.

Nutrition Facts : Calories 237.6 calories, Carbohydrate 21.4 g, Cholesterol 113.7 mg, Fat 11.2 g, Fiber 1.6 g, Protein 12.4 g, SaturatedFat 4.3 g, Sodium 462.1 mg, Sugar 5.2 g

8 ounces chorizo sausage
2 medium onions, thinly sliced
2 medium poblano peppers, seeded and thinly sliced
1 medium red bell pepper, chopped
8 cups cubed Mexican bolillo rolls
6 large eggs, lightly beaten
2 ½ cups 2% milk
1 teaspoon dried oregano
½ teaspoon ground paprika
½ cup crumbled queso fresco
1 tablespoon snipped fresh cilantro

OVERNIGHT SAUSAGE STRATA

This dish is convenient since you prepare it the night before baking. I always serve this when we have overnight guests because there's no morning prep time. I get to visit while it's in the oven.-Elizabeth Link, Charlotte, North Carolina

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 8-10 servings.

Number Of Ingredients 9



Overnight Sausage Strata image

Steps:

  • Place bread cubes in a greased 13x9-in. baking dish. Drizzle with butter. In a large bowl, combine the eggs, milk, mustard, Italian seasoning and pepper; mix well. Pour over bread. Crumble sausage over top; sprinkle with cheese. Cover and refrigerate for 8 hours or overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 45-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

Nutrition Facts :

7 cups cubed day-old bread
1/4 cup butter, melted
8 large eggs, lightly beaten
2-1/2 cups whole milk
1 teaspoon Dijon mustard
1/2 teaspoon Italian seasoning
1/4 teaspoon pepper
1 pound bulk pork sausage, cooked and drained
1-1/2 cups shredded cheddar cheese

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