Fridge-cleaning overnight strata

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 441.4
  • Total Fat: 19.6 g
  • Cholesterol: 222.4 mg
  • Sodium: 880.5 mg
  • Total Carbs: 40.5 g
  • Dietary Fiber: 5.4 g
  • Protein: 27.0 g

View full nutritional breakdown of Fridge-cleaning overnight strata calories by ingredient


Introduction

Delicious breakfast casserole that can be tweaked to your taste and to get rid of those pesky leftovers! Good for breakfast, lunch or dinner. Delicious breakfast casserole that can be tweaked to your taste and to get rid of those pesky leftovers! Good for breakfast, lunch or dinner.
Number of Servings: 6

Ingredients

    0.5 cup Half and Half Cream
    2.5 cup Milk, 2%
    6 large Egg, fresh, whole, raw
    6 medium slices, cooked
    1 large Onions, raw
    4 cup, chopped Swiss Chard - stems and leaves separated
    1 large (2-1/4 per lb, approx 3- Sweet peppers (bell)
    1 dash Salt
    1 dash Pepper, black
    1 tbsp Oregano, ground
    1 tbsp Olive Oil
    1 cup Cheese, Kroger Part Skim Mozzarella Cheese Shredded
    8 cup, cubes Bread, white (white bread)
    1 cup, cubes Eggplant, fresh

Tips

Actual prep time is 30 minutes; soaking time is 24 hours, but if you are in a rush, you can soak for one hour; It'll just be less moist.

If served for lunch and dinner, adding a tossed green salad along is a good idea. You can also make smaller portions and add a soup before.

You can tweak the recipe by varying the bread, meats, cheeses, etc. Just be mindful of the quantity of liquid you put in as the bread must become moist, but not super-soggy. Please note that if you vary the ingredients and portion sizes, the caloric count will change; so please use the recipe makeover app if you do so :) Enjoy!


Directions

Let the 8 cups of bread become dry or use stale bread. Usually I freeze leftover bread already cubed, and when I need to do this recipe I thaw it on a sheet pan that I leave out for at least 24 hours.

In a large mixing bowl, mix the half and half, milk, eggs, salt, pepper and oregano. Whisk vigorously. You can add other spices of your liking.

Then, put the dried bread cubes in the mixture and toss. IT must look like the bread ''drank'' all the liquid, but it must not look very soggy. Put aside.

In a large non stick skillet, spray with a little olive oil; crumble the cooked bacon in large flakes and heat gently. Be mindful not to use much oil as the bacon will still render a little bit of fat.

Sauté the cubed onion, eggplant, chard stems and red bell pepper until onions are translucent and red bell pepper is soft. If it sticks, add a little bit of water. Add the chard leaves and let wilt a little. Remove from fire and let cool.

When the veg is cooled off, mix with the bread and egg mixture and add shredded cheese in the mix. Let sit overnight in the fridge.

The day after, for the meal of your choice: lightly spray the sides and bottom of a 12-cup jellyroll pan with olive oil.

Bake at 350 for 35-45 minutes, middle position in the oven. if the top browns to quickly cover with a foil sheet. It's cooked when a knife inserted in the middle comes out clean. :)





Serving Size: makes 6 hearty portions.

Number of Servings: 6

Recipe submitted by SparkPeople user FATMINIE.