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Why I Love This Strata
All food should be accessible and approachable. Technical words like “strata” can seem like a barrier, but the components really show how it’s no more than an egg casserole. A casserole is really the most approachable, friendly recipe to make. And how could it not be? It’s everything baked together in a dish and served as a meal.
The best part of a strata or egg casserole is the fillings. This recipe is full of hearty flavors with a seasonal fall twist. The delicata squash and bacon create a harmoniously sweet and savory combination with just the right amount of smokiness.
What a Strata Is
Strata is nothing more than an egg casserole layered with bread and a choice of meats, cheeses, and extras. The defining factor is that a strata always has bread to soak in the eggy custard and is puffier or soufflé-like once baked.
The best part about a strata is that it can be made the night before serving. Pour the egg custard over the bread and filling, wrap it up tightly, and store it in the refrigerator overnight. Bake in the morning for a stress-free breakfast.
Switch Up the Ingredients
I will always say that every recipe should be given at least one chance as written. However, a strata is one of the easiest dishes to switch up and customize to one’s personal preference or ingredients on hand. The base is the bread and custard, and everything else is extra. Here are some changes that could be made:
- The Swiss chard can easily be switched out for spinach or kale.
- The bacon can be substituted for sausage or left out entirely.
- Cheese is obviously interchangeable. Personally, I think goat cheese is a great replacement.
More Breakfast Recipes
- Baked oatmeal
- Best buttermilk biscuits
- Spinach, bacon, and sweet potato quiche
- Grandma’s banana bread
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Swiss Chard & Squash Strata
Ingredients
- 1 whole delicata squash (approximately 1 lb)
- 1 lb bacon
- 2 tbsp bacon oil
- ¾ cup diced onion
- 1 bunch (approx. 11 oz) Swiss chard leaves removed from stems, stems diced, and leaves chopped
- 2 cups whole milk
- ¾ cup heavy cream
- 9 large eggs
- 1 tsp freshly ground black pepper
- 1 ½ tsp kosher salt
- 2 tsp Dijon mustard
- ½ tsp ground nutmeg
- 8 cups ½-inch cubed challah bread (about 11 oz)
- 4 oz shredded Gouda
Instructions
- Preheat oven to 425°F.
- Remove the stem and slice the delicata squash in half lengthwise. Remove the seeds and pith. Slice each half into ¼-inch slices and lay on a baking sheet. Drizzle with 1 tbsp olive oil, 1 ½ tsp salt, and 1 tsp black pepper. Roast in the preheated oven until golden and tender, 18-25 minutes. Remove from the oven and set aside.1 whole delicata squash (approximately 1 lb)
- While the squash is roasting, cook the bacon in a large skillet in two batches until browned and crisp. Remove all the bacon oil and add 2 tbsp back to the skillet. With the skillet over medium heat, add the onion and Swiss chard stems with 1 tsp salt and 1 tsp black pepper and sauté until the onion is translucent and the Swiss chard stems are tender, 4-6 minutes. Add the chopped Swiss chard leaves and sauté until wilted, 6-8 minutes. Remove from the heat and cool.1 lb bacon, 2 tbsp bacon oil, ¾ cup diced onion, 1 bunch (approx. 11 oz) Swiss chard
- In a large bowl, combine the milk, cream, and eggs. Whisk to combine and break up the eggs. Add the pepper, salt, mustard, and nutmeg. Whisk and set aside.2 cups whole milk, ¾ cup heavy cream, 9 large eggs, 1 tsp freshly ground black pepper, 1 ½ tsp kosher salt, 2 tsp Dijon mustard, ½ tsp ground nutmeg
- In a 9×13 baking dish, arrange the cubed bread with the prepared squash, bacon, Swiss chard mixture, and cheese. Evenly distribute all the components and pour the custard over the top slowly to make sure each cube of bread receives some custard. Cover and place in the refrigerator for at least 1 hour or up to 8 hours.8 cups ½-inch cubed challah bread (about 11 oz), 4 oz shredded Gouda
- When ready to bake, preheat the oven to 350°F. Place the strata in the preheated oven and bake until the top is golden and the casserole is puffed and just slightly jiggly in the center, 50-75 minutes. Remove from the oven and cool for 10 minutes before serving.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Kaleb, I love your videos. You make me cherish memories from my own childhood on a dairy farm with my 7 siblings in St Charles Missouri. My Mom canned all summer from her huge garden and we processed all our own meats- beef, hogs, chikens, rabbits, fish, guines, and squirrels. Thanksgiving weekend was our annual butchering weekend, as many as 19 hogs at a time. So many of your stories of your Grandma and your Mom sound like the lovely memories I have also. Mine were also both quilters so I’d be interested if any of your family are quilters? Your Christmas treasures are also similar to ours, including the cedar trees we would cut from the woods. My God bless you and all you do to share the beauty of mid-west traditions .
You cook barefoot. Best way to cook. So do I. And you have so many delicious ways to use the fresh items you grow. Thank you for being so creative, adventerous, and fun. Your recipes have become favorites for me. Looking forward to more plant and food ideas.
WOW KALEB…. THIS IS A TRUE WINTER DISH WINNER‼️‼️‼️‼️‼️‼️‼️… say that 3x FAST‼️😜
Thank you so very much for this‼️
♥️
Lisa
This was a hit tonight. We loved the sweetness of the Delicata squash in contrast with the salty of the bacon and the texture the greens and puffed custard bread gave this dish. I have not enjoyed a savory strata but can say that I will make this again. This dish would be easy to play with and create different flavor combinations. Truly a winning autumn dish, Kaleb. Thank you for sharing.
I made this for Sunday brunch for my mom. She loved it! We all loved it!! Followed your recipe but used a sharp cheddar and Gruyère (it’s what I had). Came out perfect!! Thank you thank you for this and all your inspiring videos!! I’m a true fan:)
Oh! Next time I’m gonna use goat cheese- bet it’s divine!! Cheers!