This Italian Breakfast Strata is a tasty baked dish loaded with layers of bread, eggs, cheese, and veggies. It’s great for a cozy brunch with friends or family!
Plus, you can make it ahead of time, which means more time for coffee and less for cooking! I love adding whatever veggies I have on hand—no waste here! ☕️
Key Ingredients & Substitutions
Italian Bread: Day-old crusty Italian bread gives the best texture as it soaks up the egg mixture without getting too soggy. If you can’t find it, use ciabatta or sourdough instead. Just make sure it’s a hearty bread!
Eggs: This recipe uses large eggs, but you can use medium or extra-large if that’s what you have. Eggs are the base of the custard, so they’re essential for binding everything together.
Meats: I love using Italian sausage for its flavor, but you can swap it for diced pancetta or crispy bacon if preferred. For a vegetarian option, just omit the meats and add more veggies!
Cheese: Mozzarella gives a nice melt while Parmesan adds flavor. If you’re out of either, try using cheddar, Monterey Jack, or a mix of whatever cheese you have on hand.
Spinach: Fresh spinach is my go-to, but frozen spinach works too! If using frozen, make sure to thaw and drain it well to avoid excess moisture. You could also use kale or any leafy greens.
Sun-Dried Tomatoes: These bring in a burst of flavor. If you don’t have them, skip them or use fresh tomatoes instead, though they may add a bit more moisture.
How Do I Ensure My Strata Is Perfectly Cooked and Fluffy?
The key to a fluffy and well-cooked strata is in the soaking. Letting the bread soak in the egg mixture overnight helps it absorb the flavors and ensures even cooking. Watch your oven time, too; the strata should be golden brown on top. Here’s how to do it:
- After assembling, cover the strata tightly with plastic wrap to avoid air getting in.
- Allow it to sit in the fridge for a minimum of 4 hours, but overnight is even better!
- When baking, keep an eye on it. If it browns too quickly, cover it lightly with foil.
- Check for doneness with a knife in the center—the edges should look puffed while the middle sets nicely.
Let it rest after baking to help it hold together when you cut it. Enjoy a delightful breakfast melt in your mouth! 🍽️
How to Make an Italian Breakfast Strata
Ingredients You’ll Need:
For the Strata:
- 8 cups cubed crusty Italian bread (day-old is best)
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional, for a slight kick)
- 1 cup cooked Italian sausage, crumbled (or substitute pancetta or bacon)
- 1 cup cooked bacon, chopped
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups fresh spinach, roughly chopped
- 1/2 cup sun-dried tomatoes, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Fresh basil or parsley for garnish (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time, plus at least 4 hours or overnight to soak in the fridge. Then, you’ll bake it for about 45-55 minutes. So, in total, you’re looking at a delicious brunch option that’s worth the wait!
Step-by-Step Instructions:
1. Prepare the Bread and Baking Dish:
Start by greasing a 9×9-inch (or similarly sized) baking dish with some olive oil or butter. Cut the crusty Italian bread into roughly 1-inch cubes. Spread these evenly in the baking dish to create a solid base for your strata.
2. Cook the Vegetables and Meats:
In a skillet over medium heat, add the olive oil and heat it up. Sauté the diced onion for about 3 minutes until it’s nice and translucent. Then, toss in the minced garlic and cook for an additional 1 minute until it’s fragrant. Next, add the chopped spinach and cook until it wilts, which should take about 2 minutes. Remove this mixture from heat and set aside. In a separate skillet, cook the Italian sausage and bacon until they’re browned and crispy. If there’s excess fat, just drain it off.
3. Combine the Egg Mixture:
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, salt, black pepper, and red pepper flakes until everything is well combined. This will be your custard base.
4. Assemble the Strata:
Now, it’s time to put everything together! Distribute the cooked sausage, bacon, sautéed vegetables, sun-dried tomatoes, mozzarella, and Parmesan evenly over the bread cubes in the baking dish. Pour the egg mixture over all these layers, making sure to press down gently to soak the bread pieces thoroughly.
5. Soak and Refrigerate:
Once assembled, cover the baking dish with plastic wrap and place it in the fridge to soak for at least 4 hours—or even better, overnight. This soaking time allows the bread to absorb all the delicious flavors.
6. Bake the Strata:
When you’re ready to bake, preheat your oven to 350°F (175°C). Remove the strata from the fridge and bake it uncovered for 45-55 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
7. Rest and Serve:
Once it’s done baking, let the strata cool for about 5-10 minutes before slicing. For an extra touch, garnish with fresh basil or parsley. Serve warm and enjoy a hearty breakfast!
With its layers of flavor, this Italian Breakfast Strata is perfect for gatherings, family brunches, or any special morning treat!
Can I Use Different Types of Bread for This Strata?
Absolutely! While crusty Italian bread is ideal, you can substitute with sourdough, ciabatta, or even a French loaf. Just ensure it’s on the drier side so it can soak up the egg mixture without becoming too soggy.
Can I Make This Strata Vegetarian?
Yes, you can easily make this dish vegetarian! Omit the Italian sausage and bacon, and consider adding more vegetables, such as bell peppers, mushrooms, or zucchini, for added flavor and texture.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat individual servings in the microwave or bake them in the oven until warmed through.
Can I Freeze the Strata?
Yes! To freeze, assemble the strata but don’t bake it. Cover tightly and freeze for up to 2 months. Thaw it overnight in the fridge before baking, and it may take a few extra minutes in the oven to cook fully.
