Stratta that’s out of the Strattasphere

Brunch might be the best out of all of America’s combined meal times, e.g lupper, linner, dinfast (depending on what time it is). It’s one of those meals that comes every so often, but when it does, everyone seems to give just a bit more attention to it, and it definitely pays off.

The Inspiration

This week I wanted to have a Sunday brunch with my pals before we all head home for Thanksgiving, so I decided to make something called a stratta.

A stratta is a form of an egg-bake. Things like quiche fall into this category. Basically, a stratta is a mixture of french toast, scrambled eggs and an omelette, according to Nagi, a fellow food blogger on Recipe Tin Eats. She made a cheese and bacon stratta which I modified.

Let’s dive in.

The Recipe

(1) loaf of french bread

(2) medium onions

(1) package of button mushrooms

(8) links of your favorite kind of sausage (I used maple venison)

(1/2) package of your favorite kind of bacon

(8) eggs

(1 1/2 ) cups of milk

Step One

Cube/dice up all of the ingredients that you want in your stratta. You can literally use anything you’d like. I used bacon, sausage, onions, mushrooms, cheddar and parmesan cheese.

Step Two

Fry bacon and sausage to your liking. Place in bowl when done.


I pre-cut my bacon, you can do it before or after you fry it.


Step Three

Saute onions and mushrooms. Place in bowl when done.


Step Four

Crack eggs into large bowl. Combine with milk.


Step Five

Put all ingredients in big plastic bag. Let sit for at least an hour, or you can let it sit overnight.


Step Six

Cover with aluminum foil. Bake for 30-35 minutes.

Step Seven

Uncover. Bake for 10 minutes (until you don’t see anymore liquid egg.)


If you look closely you can see small parts of uncooked egg. That’s what we don’t want.


Step Eight



The Verdict

I have to credit my roommate Nik for the title of this post. He said “I’m out in the Strattasphere” after he took his first bite.

This is also one of those recipes that is quite good reheated!



PS: thank you to Olivia Revolinski for lending her hand (and hands) with this recipe.



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