How do I know when my strata is done baking?

You’ll know your breakfast strata is done when it’s puffed up in the center, slightly golden, and a toothpick can be inserted into the center and comes out clean.

Can I make this recipe ahead of time?

Yes, we actually recommend it! Store your unbaked strata covered in the fridge up to 24 hours before you plan on baking.

How long do leftovers last?

Once cooled, leftovers can be transferred to an airtight container and stored in the fridge for up to four days.

Breakfast Strata with Ham (Gluten-Free)

Description

Make mornings easy (and delicious) with this make-ahead gluten-free breakfast strata with ham or bacon, veggies, and cheese! Dairy-free option.

Ingredients

Units Scale

12 ounces (6 cups) gluten free bread rolls or crusty gluten free bread (dried out/stale works best), diced or torn into bite-sized pieces
8 ounce package bacon (turkey or pork) or smoked uncured ham (diced)
1 teaspoon minced garlic or 2 cloves
1 small yellow onion, chopped
3 to 4 cups baby spinach, torn or chopped
pinch kosher salt
Optional – 1/2 cup sun dried tomatoes, julienne cut and removed from oil
1 1/2 cups shredded gouda, parmesan, or non-dairy cheese

Egg Mixture

8 large eggs
2/3 cup heavy cream, half and half, or canned coconut milk
1 1/3 cups dairy free milk of choice
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dry mustard
1/2 teaspoon dried oregano or thyme
1/4 teaspoon smoked paprika

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Instructions

Preheat the oven to 350 F. Spray an 8×10 or 9×13 casserole dish with nonstick cooking spray or oil.
Tear or cut the bread into smaller pieces. Spread the bread pieces evenly on the bottom of the oiled casserole dish.
Place the bacon in a cast iron skillet or non-stick skillet. If using turkey bacon, add 1/2 Tablespoon oil or butter to the pan. Cook bacon according to the package or until desired crispiness. Crumble or cut into bite-sized pieces and place on top of the bread in the casserole dish. If using smoked ham, no need to cook prior to layering.
In the same pan, add the garlic and onion. If there is grease or oil left in the pan, no need to add additional butter or oil. Saute on medium to medium-high heat for 2 to 3 minutes or until the onions are translucent and the garlic is fragrant. Add the chopped spinach to the pan and sprinkle with salt. Continue to sauté until the spinach is wilted.
Evenly arrange the spinach, garlic, onion, and optional sun dried tomatoes over the bread and bacon/ham. Sprinkle with the shredded cheese, covering the corners too.
In a large mixing bowl, whisk together the eggs, cream, milk, salt, pepper, dry mustard, dried oregano/thyme and paprika until combined. Pour the egg mixture evenly over bread and vegetables. Cover and refrigerate the casserole dish for 30 minutes or up to 24 hours.
Preheat the oven to 350 F. Bake uncovered for 30 minutes. Loosely cover and bake for an additional 20 to 30 minutes or until the casserole is golden, puffed and set in the center.
Rest the strata 10 minutes before serving. Top with optional fresh herbs.
Store leftovers in an airtight container in the fridge for up to 4 days.

Notes

Prep Tips – Allowing the strata to rest overnight in the fridge permits the egg mixture to completely soak the bread which makes for a lighter/fluffier texture once baked.

Baking Tips – Baking times will vary depending on the thickness of the French bread.

Storage Tips – The strata can be stored for up to 3 months in the freezer wrapped tightly in plastic wrap or in an airtight container.

Prep Time: 20 minutes
Chill Time: 30 min to 24 hours
Cook Time: 45 to 50 minutes
Category: breakfast
Method: oven
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 269
Sugar: 2.4 g
Sodium: 765 mg
Fat: 18 g
Saturated Fat: 4.3 g
Carbohydrates: 12.7 g
Fiber: 1.4 g
Protein: 13.7 g
Cholesterol: 157.4 mg