In one of the former places we lived, our neighbors used to throw a New Year’s brunch celebration. It was a wonderful way to ring in the New Year. This strata would be perfect for such a gathering. It feeds a crowd and works well for a breakfast or brunch event. It is constructed the evening before, refrigerated overnight, then baked in the morning.
As with a quiche or frittata, a strata is a baked egg casserole. All of them start with eggs as a base and include a variety of ingredients like meat, cheese, and vegetables. If baked in a pastry crust, it is a quiche. A frittata is crustless. If the casserole includes layers of bread, it is a strata. The bread layer gives the strata a different texture from the other two types of egg casseroles.
The strata we are making this holiday season uses cubed ciabatta for the bread layer. A combination of Gruyère and white cheddar cheeses are layered over the bread along with scallions and smoked salmon. The egg mixture is added to the baking dish to complete the strata. Bake it the next morning and breakfast or brunch for the crowd is ready!
Smoked Salmon Breakfast Strata
Smoked Salmon Strata (adapted from tasteofhome.com) Total Time Required: 85 minutes + chilling time, Prep Time: 30 minutes, Cook Time: 55 minutes, Yield: 12 servings
Ingredients:
- 4 cups (1/2 pound) cubed ciabatta bread
- 2 tablespoons butter, melted
- 2 tablespoons olive oil
- 2 cups shredded Gruyère
- 2 cups shredded white cheddar cheese
- 10 green onions, sliced
- 1/2 pound smoked salmon, coarsely chopped
- 8 large eggs
- 4 cups milk
- 4 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- creme fraiche and chopped chives for serving
Directions:
In a large bowl, toss the bread cubes with the butter and oil.
Toss the bread cubes with the butter & oil.
Transfer the cubes to a greased 9×13-inch baking dish.
Transfer the bread cubes to a baking dish.
Sprinkle the cheeses, onions, and salmon over the bread.
Cover the bread with the cheeses, onions, and salmon.
In a medium bowl, whisk together the eggs, milk, mustard, salt, and pepper.
Whisk together the eggs, milk, mustard, salt, and pepper.
Pour the egg mixture over top.
Pour the egg mixture over the strata.
Cover the baking dish and refrigerate the strata overnight.
Cover the strata and refrigerated it overnight.
Remove the strata from the refrigerator 30 minutes before baking. Preheat the oven to 350°F. Cover the strata with aluminum foil and bake for 30 minutes. Uncover and bake until a knife inserted in the center comes out clean, about 25-30 minutes longer.
Bake the strata.
Let the strata stand for 10 minutes before cutting and serving. Serve with creme fraiche and chives.
Serve with creme fraiche and chives.
A delicious way to feed the crowd in the morning! ~Linda
Smoked Salmon Strata (adapted from tasteofhome.com) Total Time Required: 85 minutes + chilling time, Prep Time: 30 minutes, Cook Time: 55 minutes, Yield: 12 servings
Ingredients:
- 4 cups (1/2 pound) cubed ciabatta bread
- 2 tablespoons butter, melted
- 2 tablespoons olive oil
- 2 cups shredded Gruyère
- 2 cups shredded white cheddar cheese
- 10 green onions, sliced
- 1/2 pound smoked salmon, coarsely chopped
- 8 large eggs
- 4 cups milk
- 4 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- creme fraiche and chopped chives for serving
Directions:
In a large bowl, toss the bread cubes with the butter and oil. Transfer the cubes to a greased 9×13-inch baking dish. Sprinkle the cheeses, onions, and salmon over the bread.
In a medium bowl, whisk together the eggs, milk, mustard, salt, and pepper. Pour the egg mixture over top. Cover the baking dish and refrigerate the strata overnight.
Remove the strata from the refrigerator 30 minutes before baking. Preheat the oven to 350°F. Cover the strata with aluminum foil and bake for 30 minutes. Uncover and bake until a knife inserted in the center comes out clean, about 25-30 minutes longer. Let the strata stand for 10 minutes before cutting and serving. Serve with creme fraiche and chives.