Strata” is the name given to a North American casserole made with the basic ingredients of bread, eggs and cream. Originally known as a typical brunch dish, today I’m showing you a scaled-down version that’s wonderful to freeze and enjoy as needed for breakfast (or as a snack in between).
The recipe as listed later is just a “basic” recipe. You have the possibility to fill the strata as you like, as it tastes best to you. Anything that will cook in the baking time of about 25 minutes is suitable. The classic flavor profiles in combination with eggs, such as chives and bacon, are ideal here. But also fresh vegetables in the form of bell bell pepper and tomato harmonize wonderfully with the strata.
The bread is an essential part of the strata and can be already stale or “stale” in this type of use. The only thing that matters is the type: rustic breads such as a farmer’s loaf or similar crusty specimens are best suited. In an emergency, a baguette will also do, but you should not use toast or similar, because otherwise the strata will not get any structure from the soft bread.
For calorie-conscious cooks, the cream can also be replaced by milk.
Also, please be careful not to fill the ramekins too full, as eggs always gain volume during cooking. Before putting the mini-strata in the oven, I let them rest for about ten minutes. This gives the bread a chance to soak up some of the egg milk and you get a creamier consistency.
Frozen in an airtight box, the mini strata will keep for a few weeks. Just heat them in the microwave for two to three minutes (also depends a lot on your appliance, so just test it) and you’ll have a delicious and nutritious breakfast on the table or on the go.
Have fun cooking!
- 5 eggs
- 100 ml cream
- 2-3 slices of rustic bread
- salt pepper
- any filling
- Cut bread into cubes. Beat eggs with salt, pepper and cream. Preheat oven to 160 °C convection oven.
- Divide bread cubes into muffin cups. Add any vegetables (e.g. tomatoes), meat (e.g. bacon) or cheese as well. Carefully pour egg mixture into muffin tins and let sit for about 10 minutes.
- Finish baking the mini strata in 20 to 25 minutes.