This Egg Strata Especial comes out creamy with a layer of Swiss and Parmesan cheese over the top. It’s the perfect centerpiece for a fancy breakfast or brunch! The great part about this recipe is that you make it the night before and let it set up in the refrigerator. The morning you are getting ready to entertain, all you have to do is throw it in the oven and enjoy your time with your guests until it is ready to serve. Fancy, tasty and impressive. The perfect brunch! We enjoy it with our Pomegranate Mimosas.

Tips for Making Egg Strata Especial

Make sure to make the dish the night before you want to serve it. It needs to chill several hours in the refrigerator before you bake it. This is a great recipe for brunch or breakfast, because the work is done the night before leaving you free to enjoy your guests while it bakes!

You will need to temper the eggs. This basically means that you are heating the eggs with something else that is hot, but not cooking them fast enough to turn into a scrambled egg consistency. This is a pretty common concept you will see while cooking, but they don’t always do a great job explaining how to make it work! To do this, gradually whisk 1/4 to 1/3 of the hot mixture into the eggs, then add the eggs into the remaining hot mixture, whisking constantly. Pour this mixture over the cheese layer in the casserole dish. Cover with plastic wrap and chill in the refrigerator 8-24 hours.

Remove the strata from the fridge 1 hour before cooking, allowing it to stand at room temperature. Preheat the oven to 350F. Remove the plastic wrap and bake for 30 minutes. Serve immediately.

In addition, we made this video if you’re looking for some more tips!

Egg Strata Especial

Recipe by HeCooks4Me.comCourse: Breakfast, RecipesCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

300

kcal

This Egg Strata Especial comes out creamy with a layer of Swiss and Parmesan cheese over the top. It’s the perfect centerpiece for a fancy breakfast or brunch!

Ingredients

• 1/2 loaf French Bread, cubed (about 5 cups)

• 6 Tbsp. Butter, divided into 2 (each 3 Tbsp.)

• 2 cups Swiss Cheese, grated (8 oz.)

• 1/2 cup Parmesan Cheese, grated

• 1/3 cup Onion, chopped

• 1 tsp Garlic, minced

• 3 Tbsp. Flour

• 1-1/2 cups Chicken Broth

• 3/4 cup White Wine

• 1/2 tsp Salt

• 1/2 tsp Pepper

• 1/4 tsp Nutmeg

• 1/2 cup Sour Cream

• 8 Eggs, beaten

Directions

• Place the French Bread in a well-buttered 9″ X 13″ glass casserole dish. Melt 3 Tbsp. of butter and drizzle over the bread. Spread cheese in an even layer over the bread
• Melt the remaining 3 Tbsp. of butter in a sauce pan over medium heat. Add the onion and sauté for 2 minutes. Add the garlic and sauté one more minute. Whisk in flour until smooth. Cook for 2-3 minutes, whisking continuously, or until lightly browned. Whisk in broth, white wine, salt, pepper and nutmeg until well blended. Bring it to a boil then reduce the heat to a simmer (3 or 4 out of 9). Stir occasionally for about 15 minutes or until thickened. Remove from the heat. Stir in sour cream
• Gradually whisk 1/4 to 1/3 of the hot mixture into the eggs, then add the eggs into the remaining hot mixture, whisking constantly. Pour this mixture over the cheese layer in the casserole dish. Cover with plastic wrap and chill in the refrigerator 8-24 hours
• Remove the strata from the fridge 1 hour before cooking, allowing it to stand at room temperature. Preheat the oven to 350F. Remove the plastic wrap and bake for 30 minutes. Serve immediately

Recipe Video

Notes

• Make the dish the night before you will serve it. It needs to set up in the refrigerator for several hours before you bake it!