Strata Hotel Kingston Recipe: Savory Breakfast Casserole

Strata Hotel Kingston is a savory breakfast casserole that layers bread, eggs, cheese, and vegetables, then bakes into a puffy, golden dish perfect for brunch or a hearty breakfast. Named for its layered structure, this strata is both versatile and forgiving, making it a reliable choice for feeding a crowd or meal-prepping a week of easy mornings. The combination of custardy bread and melted cheese creates a satisfying texture that works for any occasion.

Ingredients

8 cups (about 12 oz / 340 g) day-old bread, cut into 1-inch cubes (French or sourdough)
2 cups (240 g) shredded sharp cheddar cheese
1 cup (120 g) shredded Swiss or Gruyère cheese
1 cup (150 g) diced cooked ham (optional)
1 small onion, finely chopped (about 1/2 cup / 80 g)
1 red bell pepper, diced (about 1 cup / 150 g)
8 large eggs
2 cups (480 ml) whole milk
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika (optional)
2 tablespoons (30 g) unsalted butter, melted (for greasing)

Instructions

Grease a 9×13-inch (23×33 cm) baking dish with the melted butter.
Spread the bread cubes evenly in the prepared dish.
Sprinkle the shredded cheddar and Swiss cheeses over the bread.
If using ham, scatter the diced ham over the cheese.
In a small skillet over medium heat, sauté the onion and bell pepper until softened, about 5 minutes. Let cool slightly.
Scatter the sautéed vegetables over the cheese and ham.
In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, black pepper, and paprika (if using) until well combined.
Pour the egg mixture evenly over the bread and other ingredients. Press down gently with a spatula to ensure all bread is soaked.
Cover the dish with plastic wrap and refrigerate for at least 30 minutes, or up to overnight (see Tips).
When ready to bake, preheat the oven to 350°F (175°C).
Remove the plastic wrap and bake the strata for 45–50 minutes, until the top is golden brown and the center is set (a knife inserted near the center comes out clean). The internal temperature of the egg mixture should reach 160°F (71°C), the USDA FSIS safe minimum for egg dishes, checked with a food thermometer.
Let the strata rest for 5–10 minutes before slicing and serving.

Tips

Bread choice: Use day-old or slightly stale bread for the best texture; fresh bread can become too soggy. If using fresh bread, toast the cubes lightly in a 300°F (150°C) oven for 5–10 minutes to dry them out.
Make-ahead: Assemble the strata the night before and refrigerate uncovered for up to 12 hours. This allows the bread to absorb the custard fully, resulting in a more cohesive dish. Add 5–10 minutes to the baking time if baking straight from the fridge.
Substitutions: Swap the ham for cooked bacon or sausage (ensure it’s fully cooked before adding). Use any melting cheese like Monterey Jack or mozzarella. For a vegetarian version, omit the meat and add sautéed mushrooms or spinach.
Common mistake: Don’t overbake, or the strata will become dry. The center should be just set, not jiggly. Also, don’t skip the resting time after baking—it helps the layers set and makes slicing cleaner.

Serving Suggestions

Serve the strata warm, cut into squares, alongside a fresh green salad with a light vinaigrette for brunch. It also pairs well with roasted potatoes, fresh fruit, or a simple tomato salsa. For a festive touch, add a dollop of sour cream or a sprinkle of fresh herbs like chives or parsley on top.

Variations

Vegetable Strata: Omit the ham and add 1 cup (150 g) of sautéed mushrooms, 2 cups (60 g) of fresh spinach, or 1 cup (150 g) of roasted zucchini.
Southwest Strata: Replace the bell pepper with green chiles, add 1 teaspoon of cumin, and use pepper jack cheese instead of Swiss. Top with avocado and salsa after baking.
Herbed Strata: Add 2 tablespoons of fresh chopped herbs like thyme, rosemary, or chives to the egg mixture for extra flavor.
Gluten-Free: Use gluten-free bread and ensure all other ingredients are certified gluten-free.

Storage and Reheating

Refrigerate leftover strata in an airtight container for up to 4 days. To reheat, place individual portions on a microwave-safe plate and heat for 1–2 minutes, or until warmed through. For larger portions, reheat in a 350°F (175°C) oven for 10–15 minutes. The strata can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I use any type of bread? Yes, but sturdy breads like French, sourdough, or ciabatta work best. Avoid very soft sandwich bread, which can turn mushy.

Do I have to refrigerate the strata before baking? Not strictly, but it’s recommended. Refrigerating allows the bread to soak up the custard, improving the texture. If you skip it, bake immediately and reduce the baking time slightly.

Can I make this without eggs? You can try a vegan egg substitute, but the texture will be different. For a custard-like consistency, use a mixture of silken tofu and plant milk, but results will vary.

Why is my strata watery? This can happen if the bread is too fresh or if you added watery vegetables like tomatoes without cooking them first. Sauté vegetables to remove excess moisture, and use day-old bread.

Can I use low-fat milk? Whole milk gives a richer custard, but 2% or skim milk will work. The strata may be slightly less creamy.

How do I know when it’s done? The top should be golden and puffed, and a knife inserted in the center should come out clean. The internal temperature should read 160°F (71°C) on a food thermometer.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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