Italian Breakfast Strata - Breakfast Casserole - Food Wishes
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Date: 2025-05-27
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Comments and reviews: 20
Daeca
This comment is less about the content and more about you: It's amazing how I just came from your Slow Cooker Beef Pot Roast Recipe from 13 years ago to this video from 3 days ago. Except for the obvious jump in voice quality due to better audio equipment, and please take this as a compliment. you sound exactly the same. Same cadence, same inflection, same voice. It's like you haven't aged! You got the Ark of the Covenant in your shed or something Holy Grail stashed in your cupboards Converted the Fountain of Youth into your kitchen sink
Over a decade, I have tried an unknown amount of your recipes and techniques here and there and often come out with amazing meals. While I enjoy your content, please. remember to drink from that chalice filled with your sink water and rest when you need to in your shed. Thank you.
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This comment is less about the content and more about you: It's amazing how I just came from your Slow Cooker Beef Pot Roast Recipe from 13 years ago to this video from 3 days ago. Except for the obvious jump in voice quality due to better audio equipment, and please take this as a compliment. you sound exactly the same. Same cadence, same inflection, same voice. It's like you haven't aged! You got the Ark of the Covenant in your shed or something Holy Grail stashed in your cupboards Converted the Fountain of Youth into your kitchen sink
Over a decade, I have tried an unknown amount of your recipes and techniques here and there and often come out with amazing meals. While I enjoy your content, please. remember to drink from that chalice filled with your sink water and rest when you need to in your shed. Thank you.
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Midwesterner
I made something like this for my Neighbors, who congregated for mourning. Lots of folks in the house, nothing for them to eat, everyone sad. I used French baguette, mild cheddar, sausage, cooked and chopped bacon, copped and squeezed tomato, and seasonings. And, of course eggs and milk. I took it over for them in the morning so they could all stay together and not have to shop or pick up food. It was greatly appreciated. Yes, the bread had been dried, but leaving in the fridge overnight did the trick.
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I made something like this for my Neighbors, who congregated for mourning. Lots of folks in the house, nothing for them to eat, everyone sad. I used French baguette, mild cheddar, sausage, cooked and chopped bacon, copped and squeezed tomato, and seasonings. And, of course eggs and milk. I took it over for them in the morning so they could all stay together and not have to shop or pick up food. It was greatly appreciated. Yes, the bread had been dried, but leaving in the fridge overnight did the trick.
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Zenithx3
I became plant-based during my first year of medical school when I took neuroscience; I learned about the Spinothalamic tract (PAIN pathway, Nociception (PAIN receptors, Amygdala (emotional center - FEAR, Hippocampus (Memory) and Prefrontal cortex (Personality center) are all evolutionarily, anatomically, physiologically and biochemically preserved in non-human animals. Now I'm Vegan.
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I became plant-based during my first year of medical school when I took neuroscience; I learned about the Spinothalamic tract (PAIN pathway, Nociception (PAIN receptors, Amygdala (emotional center - FEAR, Hippocampus (Memory) and Prefrontal cortex (Personality center) are all evolutionarily, anatomically, physiologically and biochemically preserved in non-human animals. Now I'm Vegan.
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philipferrato
Great recipe! Did all the prep yesterday and assembled it early this morning w/'o putting in the refrigerator overnight I just pressed down on the bread mixture to soak in the custard and push out any air bubbles and let it sit at room temperature for about two hours. Also used Gruyere. Loved the combination of the soft custardy bread with the crispy bits of toasted cheese.
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Great recipe! Did all the prep yesterday and assembled it early this morning w/'o putting in the refrigerator overnight I just pressed down on the bread mixture to soak in the custard and push out any air bubbles and let it sit at room temperature for about two hours. Also used Gruyere. Loved the combination of the soft custardy bread with the crispy bits of toasted cheese.
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cydrych
I make something similar to this but I leave the bread in slices instead of cubes. I just cut them to fit the pan. I change up the meat, veg and cheese depending on my mood and what I have in the fridge. I like the cube idea though because you’ll get bits that toast in the oven adding texture and flavor.
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I make something similar to this but I leave the bread in slices instead of cubes. I just cut them to fit the pan. I change up the meat, veg and cheese depending on my mood and what I have in the fridge. I like the cube idea though because you’ll get bits that toast in the oven adding texture and flavor.
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Zenithx3
As a Harvard Educated Medical Doctor (Pathologist) and reading about the Social, Cultural, Environmental, Ethical, Economical, Pharmaceutical, Medical and Compassionate Tenets of Veganism, I am coming to the Conclusion that Veganism is not merely the Future; it is the Only Future.
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As a Harvard Educated Medical Doctor (Pathologist) and reading about the Social, Cultural, Environmental, Ethical, Economical, Pharmaceutical, Medical and Compassionate Tenets of Veganism, I am coming to the Conclusion that Veganism is not merely the Future; it is the Only Future.
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jackielinde7568
Question: Does this recipe work well by substituting the pork sausage with a ground/diced chicken, lamb, or beef sausage Can't do the typical Italian sausage due to religious reasons, but I've been fine tuning my Italian Sausage Seasoning for use with ground beef.
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Question: Does this recipe work well by substituting the pork sausage with a ground/diced chicken, lamb, or beef sausage Can't do the typical Italian sausage due to religious reasons, but I've been fine tuning my Italian Sausage Seasoning for use with ground beef.
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j. c. elkins9334
We make a version of this with ham, mushrooms, onions, and sharp cheddar. Except we toss the cubes with a stick of melted butter. Have the morning of every big family holiday. I'm gonna try this spinach, Italian sausage and fontina combo. Thx John
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We make a version of this with ham, mushrooms, onions, and sharp cheddar. Except we toss the cubes with a stick of melted butter. Have the morning of every big family holiday. I'm gonna try this spinach, Italian sausage and fontina combo. Thx John
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ninjabookitty
Until now, I never heard of this before or after I saw it in 'The Family Stone'. Meredith tried to make this for the family for Christmas morning, but it didn't go to plan and hilarity ensued. Looks wonderful when actually cooked!
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Until now, I never heard of this before or after I saw it in 'The Family Stone'. Meredith tried to make this for the family for Christmas morning, but it didn't go to plan and hilarity ensued. Looks wonderful when actually cooked!
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ragekitten
Can confirm this is an absolutely amazing recipe, and so very worth the multi-day prep. I used a 9x12 oval baker with extra deep sides and it all fit perfectly, and became a towering thing of brunchy beauty. SO DELICIOUS!
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Can confirm this is an absolutely amazing recipe, and so very worth the multi-day prep. I used a 9x12 oval baker with extra deep sides and it all fit perfectly, and became a towering thing of brunchy beauty. SO DELICIOUS!
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jackielinde7568
With aging the bread, wouldn't it be better to put a wire rack on a baking sheet and then spread the bread cubes over that It would increase the surface area exposed to the air to help accelerate drying.
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With aging the bread, wouldn't it be better to put a wire rack on a baking sheet and then spread the bread cubes over that It would increase the surface area exposed to the air to help accelerate drying.
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hankstrohbeck
I love that chef John has to explain that he used different eggs. You know if he didn’t, some arm chair chefs were gonna have a melt down because they’d have to use their brains to figure it out
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I love that chef John has to explain that he used different eggs. You know if he didn’t, some arm chair chefs were gonna have a melt down because they’d have to use their brains to figure it out
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jamesberggren9029
The sausage had plenty of salt but you still added salt. At least garlic wont destroy your vascular system. Thats how dumb this guy is. All he knows is add salt. Add salt. Dumb hack
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The sausage had plenty of salt but you still added salt. At least garlic wont destroy your vascular system. Thats how dumb this guy is. All he knows is add salt. Add salt. Dumb hack
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thaisstone5192
(297) YUM! I love stuff like this. Personally, I tend to make mine with a lot of different vege and that way Malcolm can choose whatever meat he wants to be served on the side.
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(297) YUM! I love stuff like this. Personally, I tend to make mine with a lot of different vege and that way Malcolm can choose whatever meat he wants to be served on the side.
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ClaudetteMiss
Made this last night, threw it in the oven this morning. It came out excellent! Husband brought home smoke fully cooked sausage so I just coined that up and it worked perfectly.
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Made this last night, threw it in the oven this morning. It came out excellent! Husband brought home smoke fully cooked sausage so I just coined that up and it worked perfectly.
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w. rowechmura8414
It looks like it might be a gut bomb. Or maybe like a dense quiche-like thing. Has anyone made I’m hopeful it’s lighter than it looks.
Love to you Chef John
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It looks like it might be a gut bomb. Or maybe like a dense quiche-like thing. Has anyone made I’m hopeful it’s lighter than it looks.
Love to you Chef John
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alicetwain
Listen, man, don't call that thing an Italian breakfast. Breakfast in Italy is a cup of coffee, maybe with a splash of milk, and two tea biscuits dunked in the coffee.
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Listen, man, don't call that thing an Italian breakfast. Breakfast in Italy is a cup of coffee, maybe with a splash of milk, and two tea biscuits dunked in the coffee.
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AfterHoursStamper
LOVE strata recipes! Can't wait to try this. I have one that is my go to and very similar, but a bit more spicy. I always use sourdough for my bread.
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LOVE strata recipes! Can't wait to try this. I have one that is my go to and very similar, but a bit more spicy. I always use sourdough for my bread.
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tuomasronnberg5244
This seems like a lot of work for breakfast. Do I really want to start cooking when I'm groggy and waiting for my coffee to drip I don't think so.
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This seems like a lot of work for breakfast. Do I really want to start cooking when I'm groggy and waiting for my coffee to drip I don't think so.
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jg1404
Hmmm if I wanted to do a Mexican style strata with bollio rolls, chorizo, and Oaxaca cheese, would the spinach overpower or even compliment the other flavors
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Hmmm if I wanted to do a Mexican style strata with bollio rolls, chorizo, and Oaxaca cheese, would the spinach overpower or even compliment the other flavors
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