• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
    • Recipes
      • Pies + tarts
      • Brownies + bars
      • Cakes + cupcakes
      • Cocktails + drinks
      • Ice cream
      • Breakfast + brunch
  • About me
  • In your kitchen
  • services
  • Family life
  • My friends

Kate the baker

menu icon
go to homepage
  • Recipes
  • Meet Kate
  • In Your Kitchen
  • Services
  • My friends
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Meet Kate
    • In Your Kitchen
    • Services
    • My friends
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Breakfast + brunch

    Published: Dec 11, 2014 · Modified: Sep 28, 2022 by Katie Beck · Leave a Comment

    Fall breakfast

    image

    This is awesome. I really don’t have much else to say, other than I only made this because I had butternut squash laying around and eggs and stale sourdough bread.
    I had seen a recipe for a butternut squash sage strata before but it had way, way too many steps…like make an onion béchamel, cool and fold into the egg mixture. Wtf. Béchamel is for lasagna (which I will get to one of these days). Too much work. So I did what I usually do, I made the recipe up. I looked at a few other strata recipes and borrowed and combined and added my favorite things (bacon and parmesan) and came up with this beauty.

    image

    Ideal for a lazy weekend morning, or a holiday brunch party or even for dinner. We ate it for dinner…and I mean we ate it…the entire dish was gone.

    image

    Butternut squash and Swiss chard strata - adapted from several recipes, main idea from Food and Wine.
    Two bags of peeled, diced butternut squash
    Olive oil for drizzling
    Salt and pepper
    Heat oven to 325 degrees. Line a baking sheet with foil and spray with cooking spray. Empty bags of squash onto tray and drizzle with a decent amount of olive oil, a hefty pich of salt and black pepper. Toss together and spread evenly on the cookie sheet. Bake until squash is tender and can easily be pierced with a fork. Cool off to room temperature.

    8 slices of bacon or pancetta (a lot of times I use this instead), chopped
    Two shallots finely sliced
    3 good handfuls of washed, chopped Swiss chard or rainbow chard
    Cook bacon in pan until crispy and fat has rendered. Drain off some of the fat and sauté shallots in bacon fat until caramelized, if needed, add a little olive oil to the pan. Add Swiss chard when onions are almost finished caramelizing and cook until slightly wilted, and sprinkle with a little pinch of salt and pepper. Cool off to room temperature.

    1 ½ cups whole milk
    ¼ cup heavy cream
    8 eggs
    1 tablespoon Dijon mustard
    ¼ teaspoon freshly ground nutmeg
    ⅛ teaspoon freshly ground black pepper
    6 ½ cups cubed stale bread (I love sourdough in strata, it gives a different flavor, this time I used multigrain sourdough and I loved it)
    1 ½ cups parmesan cheese
    Butter a 13x9 baking dish (or spray it with cooking spray) and heat oven to 400 degrees.
    In a large bowl, whisk together the eggs, milk, cream, mustard, nutmeg, half cup of the cheese and pepper until smooth in your largest bowl. Add the bread, vegetables and bacon and combine well. Pour mixture into baking dish and push it down well in to the pan. Now, I did all of this in the morning at like 10am, and let it sit all day before cooking, because you really want the liquid to absorb well into the bread. Most recipes say to sit overnight, so let’s just say a minimum of two hours of sitting, but overnight is good too.
    Bake for about an hour at 325 and then turn up the oven to 450, sprinkle the remaining parmesan cheese over the top and bake about 10-15 minutes more.
    Let it stand and cool at least 15 minutes before eating.

    image

    More Breakfast + brunch

    • Front view of low carb yogurt parfait in a mason jar.
      Low carb yogurt parfait
    • Whole apple tea cake
      Apple tea cake
    • Sliced loaf of butterscotch banana bread
      Best butterscotch banana bread
    • Front view of three glasses of chocolate cherry smoothie with a cherry on top.
      Chocolate cherry smoothie

    Reader Interactions

    Tell me whatcha think Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Kate! My mission is to bring life to amazing food and recipes with a few tips and humorous stories (and a few swears) about life with a big, loud and crazy family. My recipes are accessible, adaptable and designed for any home cook to prepare and enjoy.

    More about me →

    My favorite recipes

    • Ferrero rocher cake with slice being lifted out.
      Ferrero rocher cake (chocolate hazelnut cake)
    • White bowl with sugo and basil, crushed red pepper in small bowl.
      Sugo (classic Italian tomato sauce)
    • slice of hummingbird cake with coconut being served from cake
      Hummingbird cake with coconut
    • Overhead view of a bowl of sun dried tomato and kale pasta
      Light and easy sun dried tomato and kale pasta

    Never miss a thing

    Sign Up!
    Subscribe and get my once a month email with tips and additional recipes!

    May favorites

    • SLice of lemon ricotta cake with almond flour on a plate
      Lemon ricotta cake with almond flour
    • Closeup of sliced strawberry brownies with chocolate drizzle.
      Strawberry brownies recipe
    • closeup of sauce gribiche with asparagus
      Sauce Gribiche with asparagus
    • Strawberry coulis being poured into a mason jar, strawberries in background.
      Easy strawberry coulis recipe

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Recipe Index

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Services
    • Meet Kate

    Copyright © 2022 Kate The Baker