Make it: Breakfast-y Casserole

In Blog, DIY by Shannon1 Comment

My mom calls it a strata. My friend Janet calls it bread pudding. Whatever you call it, it’s a fantastically delish dish for any meal. We often make it for dinner, but it works oh, so well for brunch. Best thing about it: you can use whatever you feel like using, and it will almost certainly taste fab.


Per the afore-mentioned friend Janet, I’ve been saving my unused bread-butts, tossing them in the freezer, and then pulling them out when I’m in the mood for a strata (or when I haven’t had the foresight to plan dinner).


I grab a few butts (heehee), mix some eggs, milk, seasonings and cheese, throw in veggies and/or meat, dump it into a casserole dish, pop it in the oven, and 45 minutes or an hour later, dinner is served.


A simple salad finishes the meal, and we’ve got breakfast covered for a few days.


And, without any further ado, here’s the recipe:

Refrigerator Shelf Strata

(because you toss whatever you need to use in your fridge into this, within reason).

Preheat oven to 350°


  • 5-6 eggs
  • 1 1/2 C milk
  • 1/4 tsp each: salt, pepper, onion powder, garlic powder, dried basil (or whatever spices you feel like adding)
  • 1/2 tsp mustard powder


  • 1 C shredded cheese (I used sharp cheddar)
  • 5-6 pieces of bread, cubed
  • whatever else you feel like adding. For this meal, I added approx 1C crumbled breakfast chicken sausage, 2 big handfuls fresh spinach leaves, approx 1/2 C oven-dried roma tomatoes from the freezer


It all into a 2 or 3-quart casserole dish.


More cheese on top.


at 350 for 45 minutes – 1 hour. It’s done when it gets all bubbly and browned.


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