Breakfast strata sounds so fancy, but really, it’s just a savory bread pudding. This repurposed leftover Thanksgiving breakfast strata is made with leftover stuffing as the base or can be made from scratch.
I love savory breakfast and will often select cheesy, herby baked goods at a bakery or egg and vegetable dishes at brunch. At home, I’ll make savory oatmeal, especially in the cooler seasons of fall and winter.
Around these parts though, the day after Thanksgiving (and Christmas) calls for a breakfast that easily feeds a crowd. Fried millet or fried rice is always an option, but this breakfast strata is a more traditional Western style breakfast.
I’m not the kind of person who eats the same thing for 3 meals a day, 3 days in a row. So I’m always on the hunt for leftover recipes and I like to be inventive in the kitchen. Frittata and breakfast strata are two easy dishes that are enormously flexible in how they end up. You can use whatever you have in the fridge including vegetables, meats, cheese, even grains. This article provides a guideline, ratio strategy for strata which comes in really handy.
Thanksgiving Breakfast Strata
A few tips for a delicious savory bread pudding:
- Toast your bread to make sure it’s crunchy. Don’t be afraid to use straight up stale bread. Or croutons.
- Consider your vegetables. Leftover cooked vegetables are ideal, but don’t let that deter you from giving fresh vegetables a quick saute or blanch.
- Be creative with your seasonings. I stuck with familiar spices that are present in Thanksgiving dishes. But you could play with other herbs and spices. Curry powder, coconut milk, furikake, the possibilities are endless.
- Making more for a crowd? Doubling the recipe and the size of the baking dish can add more cook time. The increased surface area makes it harder to heat the center. I recommend making it in two dishes rather than one big one. More dishes. I know. But faster food.
With two major food holidays coming up, I hope this breakfast strata gives you some ideas of what to make with your leftovers. If you need some other ideas, check out this vegetable chowder and these apple sweet potato dumplings. You can also leave a comment below with your favorite leftover idea!
Leftover Thanksgiving Breakfast Strata
An easy leftover recipe, this Thanksgiving breakfast strata combines stuffing and roasted vegetables with eggs and cheese for a hearty breakfast with minimal hands on cooking.
- 4 cups leftover stuffing or day old bread, diced into 3/4 to 1-inch pieces
- 1 cup roasted carrots
- 1 cup cooked brussels sprouts
- 1 1/2 cup shredded cheddar cheese, divided
- 5 eggs
- 2 cup whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons chopped sage
- 1 teaspoon oregano
Heat oven to 350°F.
Combine bread, carrots, brussels sprouts, and 1 cup cheese in a large bowl.
Butter an 8-inch square baking dish and transfer dry bread mixture into the baking dish.
In a large bowl, whisk together eggs, milk, salt, pepper, sage and oregano. Pour into baking dish and cover bread mixture.
Let sit 15 minutes so bread soaks up milk and egg mixture.
Top with remaining 1/2 cup cheese.
Bake 25 to 30 minutes until set.
Using leftover stuffing or day old bread ensure the bread has some crunch to it before adding the wet ingredients. If you have fresh bread, you can cut and lightly toast the bread as if you’re making croutons. I like to cut my bread unevenly so there are parts that stick out of the egg and milk mixture. That ensures some crusty, crunchy topping to this breakfast strata. In addition, you could make this ahead of time (like the night before) and then bake in the morning for a hearty breakfast.
Select your favorite gluten free bread to make this breakfast strata. Toast your bread first to ensure it’s extra crusty before combining with the egg mixture. Or leave out the bread and make a frittata.
Add leftover turkey or cooked breakfast sausage or bacon to this dish.
CHECK THE FRIDGE
Use whatever vegetables you have leftover from your Thanksgiving feast! Or, if you’re making this another time of year, use any vegetables you may have. Root vegetables like carrots and parsnips should be cooked ahead but leafy greens like kale or swiss chard will cook in the egg mixture. Just be sure to slice them into thinner ribbons.