Mushroom, Bacon, and Swiss Strata
Breakfast casseroles are ideal for overnight guests. Assemble it the night before, and bake in the morning.
Breakfast casseroles are ideal for overnight guests. Assemble it the night before, and bake in the morning.
I have made several of CL's stratas and this one is one of the best yet. I really cooked the moisture out of the mushroom mixture so as not to make the final product taste too mushy. I felt the herb and seasoning was just about right. If you like a little pop, you could add some crushed red pepper. Family enjoyed this a lot. It does take a bit of effort to put together but it is worth it.
Do you happen to know if this strata can be frozen?
I added diced ham, cubed, steamed butternut squash, green onions and sage in place of thyme. Delicious!
Good recipe, but I did make some changes: 1) used harvest wheat bread in lieu of ciabatta; 2) did not "soak" overnight as I think that makes the whole casserole taste "mushy" (texture preference)& 3) used baby swiss (again, taste preference). Otherwise made as directed and I would make again in the future. Next time I would put in some color (i.e. - colored bell pepper) and maybe other veggies (like asparagus) to give it even more flavor and "health." Overall, it doesn't taste very "light" but it's a solid recipe and I'd make again; enjoy!
I thought this was ok. It was easy to make, but I needed to look it longer then the recipe called for. Other then that I followed the recipe with no changes. I think I would put in more bacon.
My family loves this. So much tastier than the old standby breakfast casserole with gazillions of calories per serving. Every time I have brought this dish somewhere, there are always recipe requests.
This is a good company-worthy recipe for strata that doesn't call for expensive ingredients. The prep work can take some time, as the mushrooms and onions release a LOT of liquid to be cooked off, but the flavor is always good. I use the frozen heels of homemade bread loaves (measured by volume, not weight) and homemade egg substitute (3T liquid egg whites, 1t oil, 1T powdered milk for 1/4 c.), which works reasonably well; but I may start reducing the volume of milk as the strata turns out a little soggy on the inside. Most recently I served this with sliced sauteed Granny Smith apples.
Wonderful. I made this and a french toast casserole for a birthday brunch I hosted. While the other recipe was good, everyone raved about this one and there wasn't a scrap left in the pan. It was so good that every single person who ate it emailed me within the next 2 days asking for the recipe. It will become a staple in our house.
My cafeteria at work cooked this recipe yestereay for breakfst and I almost fell over myself about how good it is. I came hunting for the recipe on the site so that I can make it at home.
I made this for friends and we all loved it. Toasting the ciabatta was a nice touch because you get some crunchy cubes on top. I used skim milk, an emmenthaler cheese, and 3 eggs because I was out of egg substitute. I had a 10 ounce package of presliced mushrooms so used them all and they were soooo good in this dish - just the combination of flavors. My husband thought it needed more crumbled bacon and I think it could use more spice. I made half the recipe for 4 of us and it was a perfect serving size.
This has become our favorite brunch recipes. It is very flavorful and I don't think it is overly time consuming to make as long as you have time the evening prior. Over the years, I have tried many different egg-based casseroles and this one is a keeper. I do use ciabatta rolls which may make it less soggy since there are lots of
This had good flavor. It was a bit too dry for my liking. The bread on the top was more like croutons. If I made again I would add more egg substitute and spices.