Skillet Strata with Sausage and Gruyère
By America's Test KitchenPublished on August 5, 2009
Yield
Serves 6 to 8
Ingredients
Before You Begin
Do not trim the crusts from the bread or the strata will be dense and eggy. Using a 10-inch skillet is crucial for the thickness and texture of this dish.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Cook butter and raw, crumbled breakfast sausage in skillet over medium-high heat until fat begins to render, about 2 minutes. Add onion and 1/2 teaspoon salt and cook until onion is softened and lightly browned, about 6 minutes.
- Meanwhile, in large bowl, whisk eggs, milk, thyme, and 1/4 teaspoon pepper together, then stir in cheese; set aside.
- Add bread to skill and using rubber spatula, carefully fold bread into onion mixture until evenly coated. Cook bread, folding occasionally, until lightly toasted, about 3 minutes.
- Off heat, fold in egg mixture until slightly thickened and well combined with bread. Gently press on top of strata to help it soak up egg mixture.
- Bake until edges and center are puffed and edges have pulled away slightly from sides of pan, about 12 minutes and serve.
heat oven and cook sausage
combine egg mixture
toast bread
add egg mixture
finish in oven
Yield
Serves 6 to 8Ingredients
Ingredients
Ingredients
Why This Recipe Works
We came up with an unorthodox method largely predicated around the preparation of the bread for our skillet strata recipe: Instead of using stale bread, as is typical, we found fresh bread could work if we toasted it quickly before combining it with the custard. It made sense to cut the bread in pieces and toast them in a skillet for our skillet strata recipe as if they were croutons. It then occurred to us—why not bake the strata in the same skillet? Once the bread was toasted, we slid the pan from the heat and folded in the custard (whole milk and eggs) and cheese.
Before You Begin
Do not trim the crusts from the bread or the strata will be dense and eggy. Using a 10-inch skillet is crucial for the thickness and texture of this dish.
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees. Cook butter and raw, crumbled breakfast sausage in skillet over medium-high heat until fat begins to render, about 2 minutes. Add onion and 1/2 teaspoon salt and cook until onion is softened and lightly browned, about 6 minutes.
- Meanwhile, in large bowl, whisk eggs, milk, thyme, and 1/4 teaspoon pepper together, then stir in cheese; set aside.
- Add bread to skill and using rubber spatula, carefully fold bread into onion mixture until evenly coated. Cook bread, folding occasionally, until lightly toasted, about 3 minutes.
- Off heat, fold in egg mixture until slightly thickened and well combined with bread. Gently press on top of strata to help it soak up egg mixture.
- Bake until edges and center are puffed and edges have pulled away slightly from sides of pan, about 12 minutes and serve.
heat oven and cook sausage
combine egg mixture
toast bread
add egg mixture
finish in oven
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