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Make Ahead Strata Milano

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Ingredients

Adjust Servings:
6 slices bacon (cooked crisp & crumbled)
3 1/4 cups milk
1 cup ricotta cheese
1/2 cup feta cheese, crumbled
1 teaspoon salt
1/2 teaspoon cayenne pepper
5 eggs
1 cup chopped red onion
1 3/4 cups diced tomatoes
1 1/2 teaspoons dried rosemary
16 ounces sourdough bread (1-in slices, toasted & cubed)
grated parmesan cheese
paprika

Nutritional information

437.4
Calories
199 g
Calories From Fat
22.2 g
Total Fat
10.1 g
Saturated Fat
181.7 mg
Cholesterol
1003.1 mg
Sodium
39.5 g
Carbs
2.6 g
Dietary Fiber
2.8 g
Sugars
19.5 g
Protein
294g
Serving Size

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Make Ahead Strata Milano

Features:
    Cuisine:

    I made so many changes to this recipe- but it turned out fantastic! I halfed this & didn't use any bacon. Instead of ricotta used cottage cheese, used cheddar instead of feta, & italian bread instead of sourdough. I didn't have red onion, so used a white one and I didn't have tomatoes, so I just used drained canned tomatoes. I did a mix of rosemary, basil and oregano and used garlic powder instead of cayenne. Also, because I halfed the recipe, I just used 3 eggs instead of 2.5. I served this for dinner with a green salad. I'll be making this again several different ways. Thanks for the awesome recipe!

    • 100 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Make Ahead Strata Milano, Wonderful breakfast for a crowd! Perfect for Christmas morning, just pop in the over and let the wonderful smell wake everyone up! Hope you like it , I made so many changes to this recipe- but it turned out fantastic! I halfed this & didn’t use any bacon Instead of ricotta used cottage cheese, used cheddar instead of feta, & italian bread instead of sourdough I didn’t have red onion, so used a white one and I didn’t have tomatoes, so I just used drained canned tomatoes I did a mix of rosemary, basil and oregano and used garlic powder instead of cayenne Also, because I halfed the recipe, I just used 3 eggs instead of 2 5 I served this for dinner with a green salad I’ll be making this again several different ways Thanks for the awesome recipe!, I made so many changes to this recipe- but it turned out fantastic! I halfed this & didn’t use any bacon Instead of ricotta used cottage cheese, used cheddar instead of feta, & italian bread instead of sourdough I didn’t have red onion, so used a white one and I didn’t have tomatoes, so I just used drained canned tomatoes I did a mix of rosemary, basil and oregano and used garlic powder instead of cayenne Also, because I halfed the recipe, I just used 3 eggs instead of 2 5 I served this for dinner with a green salad I’ll be making this again several different ways Thanks for the awesome recipe!


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    Steps

    1
    Done

    Whisk Eggs, Milk, Cheeses, Salt& Cayenne Until Well Blended.

    2
    Done

    Combine Tomato, Bacon, Onion and Rosemary.

    3
    Done

    Arrange Half of Bread Cubes in 9x13-Inch Dish Coated With Cooking Spray.

    4
    Done

    Spoon Half of Tomato Mixture Over Bread& Pour Half of Milk Mixture Over Tomato Mixture.

    5
    Done

    Repeat Procedure With Remaining Bread, Tomato and Milk Mixtures.

    6
    Done

    Sprinkle With Paprika and Grated Parmesan.

    7
    Done

    Cover and Refrigerate 8 Hours or Overnight.

    8
    Done

    Bake at 350 Degrees For 45-60 Minutes or Until Set.

    9
    Done

    Let It Set 15 Minutes Before Serving.

    10
    Done

    Enjoy!

    Avatar Of Michael Cooper

    Michael Cooper

    Plant-based chef creating vibrant and delicious vegan dishes.

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