Egg Strada: Simple Breakfast For A Crowd

One of my sons’ birthdays is in April and consequently always managed to fall around Easter time. Because of this, we often were stuck throwing had a big Easter breakfast/birthday celebration for our extended family. And can I just whine say that breakfast is one of the hardest meals to make for a crowd?

The following recipe came to my rescue. Egg Strada can be made the night ahead, refrigerated overnight, then popped into the oven. That’s about as minimal work as possible for a breakfast dish. I will warn you upfront that it is very dairy heavy–so if you are anti-dairy, you will probably not want to give this a try.

Egg Strada

  • 6 eggs
  • 2 ½ cups milk
  • ½ – 1 lb swiss cheese, shredded
  • ½ – 1 lb cheddar cheese, shredded
  • 12 small or 6 large slices sourdough bread

  1. Place a single layer of the bread in the bottom of a glass 9 x 13 pan.
  2. Beat together the eggs with the milk.
  3. Pour half  of egg/milk mixture over the layer of bread.
  4. Place half the cheese on top of that.
  5. Repeat the layers one more time, ending with the cheese on top.
  6. Cover with plastic wrap and let sit for at least 8 hours in the refrigerator.
  7. Bake at 350 degrees for 45 minutes. (Note: Do not use metal pan.)

Serves 8 – 10


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