Don’t save fancy breakfasts for special occasions. This Easy Egg Strata can be prepared the night before for an easy morning, or you can whip it up in no time for a quick & easy dinner.
Easy Egg Strata
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My mother-in-law always makes an egg casserole for breakfast on Christmas morning. John loves it, and always wonders why we can only make this “fancy” breakfast on Christmas. What’s so special about this dish that we can only bring it out once a year? (He doesn’t usually eat breakfast before he goes to work, but that’s another story.)
But I got to thinking… why do we only have “fancy” breakfast casserole for the holidays? It really isn’t that fancy… and it really isn’t that hard to make. And, by the way, who do we only have it for breakfast?
When I found this recipe for a Savory Egg Strata in Gooseberry Patch’s cookbook, “Foolproof Family Recipes”, I knew we had to give it a try. What a hit! It was easy to put together – you can even do everything the night before and have it ready to go first thing in the morning. (Or make it for dinner – that’s simple, too!)
The hardest part about making this Easy Egg Strata is keeping 10 eggs in the refrigerator long enough to make it! We go through eggs like crazy around here. Eggs are a staple on my grocery list every week… And I made sure to buy extra so they wouldn’t all disappear on me before I had a chance to make this casserole!
You can set this all up the night before, and leave it in the refrigerator overnight. Just let it sit out on the counter about 20 minutes before you put it in the oven. (Or, if you forget like me, take it out of the refrigerator when you put the oven on to reheat.) You don’t want your pan going directly from the refrigerator into a hot oven, especially if you’re using a glass baking pan.
Or, just mix it all up when you’re ready to cook and pop it straight into the oven!
Enjoy!
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Printable Recipe Card for Easy Egg Strata
Easy Egg Strata
Ingredients
- 6-8 slices bread crusts trimmed and toasted
- 10 eggs
- 1-3/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound pork sausage browned and drained
- 1 cup shredded Cheddar cheese
Instructions
- Arrange toast in the bottom of a greased 9"x13" baking pan; set aside.
- In a large bowl, beat together eggs, milk, salt, and pepper. Pour over toast.
- Sprinkle sausage and cheese over egg mixture.
- Bake at 350 degrees for 50 minutes, or until eggs are set and cheese is melted.
To prepare the night before:
- Prepare casserole as directed above.
- Cover and refrigerate uncooked casserole.
- Remove casserole from refrigerator 20-30 minutes before baking.
- Uncover, and cook as directed above.
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