Breakfast Strata (Gluten-Free)

On a bright spring morning in Marina del Rey – fresh sea breeze, birds singing, and warm Southern California sun shining on our faces. We sat down to enjoy this lovely Breakfast Strata (a savory bread pudding), relishing the relaxation after a very busy and business-packed conference in Hollywood.

The annual IACP conference is always a highlight of the year for me, a chance to see old friends, get caught up, spend time discovering a new-to me city or revisit favorite haunts, and meet fascinating new people who could become lifelong friends. We inevitably walk away from our time together re-energized and ready to kick our businesses into high gear.

 

That year my blog was a finalist for the IACP Recipe Blog of the Year award which was very exciting. What an honor to be considered good enough to be in the top three – it is the thrill of a lifetime! Thanks to all of you loyal readers who have stuck by me as I learned how to write a totally different way (from business letter and white papers) and all about this new world called blogging. I appreciate every one of you!

A few of the highlights on this trip … Spending a lovely afternoon at the Getty Villa, surrounded by unbelievable beauty and chillin’ SoCal style. Dinner at Connie & Ted’s, a nod to New England clam shacks and fish houses in a building that looks like something The Jetsons’ would have designed. The brain child of Michael Cimarusti, the chef at renowned Providence, this very popular casual seafood restaurant is obviously a good choice for the West Hollywood crowd.

Another night we went to Mud Hen Tavern, a Susan Feniger restaurant that took the place of the closed Street. With a delightful blending of Feniger’s menu from Street and typical pub grub, she definitely has struck the right chord with the neighborhood. And lunch at The Hungry Cat, from Chefs David Lentz and Suzanne Goin, one of three of their restaurants that features the highest quality fish and meats paired with seasonal produce including exceptional house-smoked meats and seafood and esoteric wine and beer lists.

The food at all the restaurants was delightful and will linger in our minds for years, but it is the people I was with that make these memories so special. Having the opportunity to get away from the crowds and enjoy time sharing a meal with friends, new and old, is what I look forward to each year.

Being able to sit down with some of the most highly regarded people in the food industry, sharing plates and stories, learning from them and enjoying the wonderful company, is a dream come true. Taking a breather in the midst of the chaos of the conference gives us perspective and often new-found friends.

After the frenetic pace of the conference, it was such a treat to have a few quiet days with my friend Kate – spending the night with one of her friends and former students in Marina del Rey where we had this beautiful and delicious strata for breakfast before heading north up the PCH to Santa Barbara for a few days. More great Mexican food, fun shopping for new outfits, and time spent relaxing was just what I needed. 

Now to today’s recipe … Stratas (or savory bread puddings) are layered baked egg dishes typically made with milk-soaked bread, meats, cheese and vegetables. They are the perfect make-ahead meal because the strata needs to sit for at least 4 hours or overnight before baking. This ensures evenly soaked bread, optimal flavor, and a light and fluffy texture. 

You can mix and match the meats, vegetables, and seasonings to make a different strata each time. You can leave the meats out and increase the amount of vegetables to make it vegetarian.

You can change it up by using feta with Merguez sausage and oregano for spicy Greek flavors. Or Italian sausage, mozzarella, and basil for an Italian version. And brie with chicken and tarragon takes you straight to Paris. The world is yours, all you have to do is grab it!

When I have family or guests visiting, I put one of these breakfast strata casseroles together in the evening, cover and keep it overnight in the refrigerator, and bake it in the morning. I can have a fabulous breakfast on the table in about an hour – just long enough for me to prep the rest of the meal, set the table, and pour a cup of coffee.

No short-order cook duties, just relaxation with my family and friends and sharing another wonderful meal. You definitely want this Breakfast Strata in your regular rotation!

Have a fabulous weekend my friends!

 

Have a fabulous weekend my friends!

Did you enjoy this recipe? Let me know in the comments and leave a star rating, I love hearing from you!

 

Ingredients needed for Breakfast Strata:

• Onions, red bell peppers, pork sausage, ham, thyme
• Gruyere or Swiss cheese, Parmesan, bread cubes, eggs
• Milk, dry mustard, salt and pepper, flat-leaf parsley

 

PRO Tip:

Make this casserole the night before and all you have to do is bake it for an hour in the morning and breakfast or brunch is ready!

 

How to make Breakfast Strata:

1. Sauté the onions and bell pepper in a little oil then add the sausage and cook, breaking up large chunks, until it is lightly browned; stir in the ham and thyme and spread the sausage mixture on a baking sheet to cool
2. Once cooled to room temperature, transfer the meat mixture to a large bowl and mix in the cheeses and bread; in another bowl whisk the eggs with the milk, mustard, salt, and pepper, then pour this egg mixture over the meats in the bowl
3. Fold the ingredients together, being sure all the bread is moistened and mostly beneath the liquid; cover the bowl and refrigerate at least 4 hours and up to overnight
4. Butter a 9×13-inch baking pan and pour in the strata mixture, spreading it into an even layer; leave the pan on the counter 30 minutes to warm to room temperature
5. Cover the pan with a sheet of oiled foil, crimping to close it tightly; place in the oven and bake for 30 minutes, then remove the foil lid and sprinkle the top with a little more Parmesan and bake for another 30 minutes or until a knife inserted near the center comes out clean
6. Let the casserole rest for 15 minutes before cutting and serving

 

PRO Tip:

Serving this casserole with fresh fruit or a salad makes for a delightful breakfast or brunch.

 

Recommended Tools (affiliate links; no extra cost to you):

• Chef’s knife
• Cutting board
• Mixing bowls
• Large skillet
• Baking sheet pan
• 9×13-inch baking pan

 

Gluten-Free Tips:

Gluten-free bread can be more absorbent than regular wheat breads. To offset that, increase the number of eggs to 8 and after it has rested in the refrigerator, if there isn’t much liquid left, add just enough more milk, 1 tablespoon at a time, until it is a little soupy again. It is better to leave it on the drier side than too wet.

Be careful with the sausage and ham, both may have gluten fillers in them. Always check the packaging or ask your butcher about the preparation to be safe.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

 

 

 

Create a New Tradition Today!

 

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