Egg Strada: Simple Breakfast For A Crowd

Cooking and Recipes GeekMom

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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3 thoughts on “Egg Strada: Simple Breakfast For A Crowd

  1. Small typo in the name of the dish. It’s actually called Strata: http://en.wikipedia.org/wiki/Strata_(food)

    Savory bread pudding. In my experience it works best with cubed bread (preferably something with a good crust, which cooks up with a nicer texture, or at least some whole grain stuff for better flavor). My wife uses 8 eggs and 2 cups liquid (oat milk in our case until my nursing son can tolerate dairy proteins).

    You can skip the cheese, too, although I at least like a little on the top of my half.

  2. Hey Chris!

    I had never thought of this as a savory version of bread pudding! Which I loathe, but I do like this. Interesting. And I bet it would be good with whole grain bread, but you would lose that sourdough zing.

    And that’s actually not a typo–it’s how it was spelled when the recipe was given to me lo those many years ago. (Wondering now if I should burst out in a rendition of you say potato, I say potahto.)

  3. Thanks for the post and the recipe. I had been looking for several days for the name of this dish believe it or not, and I came across this blog. I actually came across this recipe and blog as a result of googling it as strada, but then discovered that it is in fact spelled Strata! For layers. Strata, Strada, potato potata, it’s all gonna taste good to my tummy and my guest. Grazie mille!

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