Overnight Egg Strata Recipe (2024)

FAQs

Does a strata have to sit overnight? ›

The casserole is covered and refrigerated overnight to allow the liquid ingredients to be absorbed into the bread. This is a perishable mixture and should be cooked the morning or day after assembly.

Success Tip: Start Breakfast Strata Overnight

It's common to prep the casserole the night before so the eggs soak into the bread. If you can't do overnight, as short as 1 hour works in a pinch.

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

Success Tip: Refrigerate Overnight

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.

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.

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.

Unfortunately as the strata contains what is effectively a savoury egg custard it does not freeze well either before or after baking. However you could probably assemble it up to 48 hours before it is needed, if this helps with your planning a little.

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.

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.

Can you leave raw egg mixture in the fridge? ›

If you've got raw egg yolks or whites left over from a recipe which you don't want to waste (let's face it, why would you?), you can store them in the fridge as long as you plan to use them within the next few days.

Once cooled, you can freeze it in the baking pan or remove it and freeze in a freezer bag or container for up to 2 months. To reheat, thaw for 24 hours in the fridge, cover top with foil and bake at 350°F for 35-40 minutes until heated through.

Cook or bake until a thermometer inserted at the center shows 160° F or a knife inserted near the center comes out clean. You may find it difficult to tell if a knife shows uncooked egg or melted cheese in some casseroles and other combination dishes that are thick or heavy and contain cheese – lasagna, for example.

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.

For a puffy egg casserole, you can prevent falling by cooking at a lower temperature, as with this recipe.

Casseroles are at their best when the ingredients are able to meld, which is why they often taste even better the second day.

What's the difference between strata and casserole? Stratas are essentially breakfast casseroles made of eggs and bread. Stratas are often prepared the night before they are baked and served in oven-safe casserole dishes, similar to casseroles.

Fresh from the oven, this strata top has crispy, crunchy bits while the middle is warm, soft, and custard-like, providing a fantastic texture. Pro-Tip: The strata can be prepared and baked up to two days in advance and reheated the morning of.

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.