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Loaded Breakfast Strata Casserole

Print Recipe
Prep Time 45 minutes
Cook Time 45 minutes
Servings: 10 servings
Calories: 560
Ingredients Method Notes

Ingredients
  

Bread Base (bake this first)
  • 157 g vital wheat gluten
  • 84 g flax meal
  • 38 g oat fiber
  • 35 g almond flour
  • 6 g salt
  • 1 g xanthan gum
  • 0.5 g citric acid
  • 2 eggs
  • 2 tbsp butter, room temperature
Strata Filling
  • 454 g chorizo, browned and drained 1 lb
  • 454 g bacon, cooked and crumbled 1 lb
  • 454 g mushrooms, sliced and sauteed 1 lb
  • 4 large eggs
  • 360 ml heavy cream 1.5 cups
  • 0.5 tsp kosher salt
  • 1 tsp ground dry mustard
  • 0.25 tsp black pepper
  • 0.25 tsp paprika
  • 113 g cheddar cheese, shredded 1 cup
  • 57 g Gruyere cheese, shredded 1/2 cup
  • fresh chives and sour cream for serving

Method
 

  1. Make and bake Ketonia bread as directed (flatten dough into a loaf, let rise, brush with egg wash, bake 30 minutes). Cool and cut into 1/2-inch cubes to make 4 cups.
  2. Brown and drain chorizo. Cook and crumble bacon. Saute mushrooms. Mix shredded cheeses together.
  3. Whisk eggs, cream, salt, dry mustard, black pepper, and paprika in a large bowl.
  4. Place cubed bread in a 3-quart casserole dish. Top with chorizo, bacon, mushrooms, and 3/4 of the cheese mixture. Pour egg custard over everything, gently pushing any unsoaked bread down into the custard. Sprinkle with remaining cheese. Cover with foil and refrigerate overnight.
  5. Preheat oven to 350°F. Bake uncovered for 40 to 45 minutes until golden brown and set. Serve garnished with chives and a dollop of sour cream.

Notes

The overnight soak is essential - do not skip it. The bread absorbs the custard and transforms into something extraordinary. Nutrition is estimated per serving.