Overnight Egg Strata Recipe (2024)

FAQs

How far in advance can you prepare a strata? ›

MAKE AHEAD: Strata improves when there is plenty of time for the bread to soak up the custard. Make this up to 12 hours ahead of baking. The strata will emerge from the oven puffed and gorgeous, then deflate. It can be served piping hot or at room temperature.

Letting the strata sit in the fridge overnight saturates the flavor and means less dirty dishes in the morning!

Bake until the center of the casserole reaches an internal temperature of 160 °F as tested with a food thermometer. After baking, any leftovers must be refrigerated within two hours and can be kept three to four days in the refrigerator or frozen for about three months. Uncooked egg strata should not be frozen.

(Just don't skip the sautéing. It's crucial because it cooks out excess liquid, which prevents the strata from becoming soggy.)

Assemble your Strata, and Let it Sit

If you're not going to bake it right away (and you crisped up your bread pieces in the oven), cover it with foil and store it in the fridge overnight, then let it sit on the counter at least half an hour before baking so it's not so chilled.

Do I have to let the egg strata sit overnight, or can I bake it straight away? Letting it rest overnight isn't necessary, but to ensure that all the liquid egg mixture soaked into the bread for the best texture, allow it to rest for at least 30 minutes, but an hour would be better.

The cons of strata titles

Owning a strata title property means that your neighbours are very close by. This isn't such a bad thing if they're nice and quiet, but if you get a loud bunch you may have to look into some sound proofing.

Pro-Tip: The strata can be prepared and baked up to two days in advance and reheated the morning of. To reheat the Make Ahead Breakfast Strata, remove it from the fridge and allow it to come to room temperature while the oven preheats to 375 F.

A quiche is baked in a flaky pie crust-style pastry shell. An egg custard prepared without this crust is also known as a frittata. A strata, on the other hand, is an egg custard that's baked with layers of bread inside.

A frittata is similar to a quiche without the crust, and is often described as a thick omelette packed with ingredients like vegetables, cheese or ham. A strata is a breakfast casserole made with eggs and bread and is often described as an easy-to-make, savoury bread pudding.

What is the difference between a strata and a casserole? ›

Strata is otherwise known as “the breakfast casserole that your overnight guests will think you toiled away on all morning when in reality, you simply whipped it up the night before and just popped in the oven.” “Strata” is much shorter. Stratas are egg casseroles made with bread—lots of it.

Yes, you can. Raw eggs are fairly stable in the freezer, especially when beaten or mixed with other ingredients. Check to see what else is in the casserole, though.

Runny Casserole – Baked egg dishes can sometimes fall victim to being watery after it's baked. This is often due to high water content in some vegetables and dense meats that are used in these dishes.

Make a cornstarch slurry for a fast and easy thickener.

Use one tablespoon of cornstarch per cup of liquid you would like to thicken. Stir out all the lumps. A few minutes before your casserole is done, add it a little at a time until you are happy with the thickness. Then, let the casserole finish baking.

Unless food will be frozen, it's safest and will provide the best quality product to start preparing most perishable foods no more than a day before a meal. For example, assemble a vegetable casserole a day in advance, refrigerate and then bake the day of your dinner.

At this point, you can either bake it right away or refrigerate the casserole overnight and for up to 24 hours. During this time, the flavors mingle together and the bread has a chance to soak up some of the liquid and flavor.