This Recipe Provided by Rudi’s Gluten-Free Bakery

Egg Strata

posted by 3 years ago


6-oz. Rudi’s Gluten-Free Bakery Original bread, cubed (about 5 cups)

6 Tbs. butter, divided

2 cups (8 oz.) shredded Swiss cheese

½ cup freshly grated Parmesan cheese

1/3 cup chopped onion

1 tsp. minced garlic

3 Tbs. gluten-free all-purpose flour

1 ½ cups chicken broth

¾ cup dry white wine

½ tsp. salt

½ tsp. freshly ground pepper

¼ tsp. ground nutmeg

½ cup sour cream

8 large eggs, lightly beaten

Chopped fresh chives, as garnish

Optional - add cooked sausage to the dish prior to baking the egg dish


Place bread cubes in a well-buttered 13- x 9-inch baking dish. Melt 3 Tbs. butter, and drizzle over bread cubes. Sprinkle with cheeses. Melt remaining 3 Tbs. butter in a medium saucepan over medium heat; add onion and garlic. Sauté 2 to 3 minutes or until tender. Whisk in flour until smooth; cook, whisking constantly, 2 to 3 minutes or until lightly browned. Whisk in broth and next 4 ingredients until blended. Bring mixture to a boil; reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes or until thickened. Remove from heat. Stir in sour cream. Add salt and pepper to taste. Gradually whisk about one-fourth of hot sour cream mixture into eggs; add egg mixture to remaining sour cream mixture, whisking constantly. Pour mixture over cheese in baking dish. Cover with plastic wrap, and chill 8 to 24 hours. Let strata stand at room temperature 1 hour. Preheat oven to 350°. Remove plastic wrap, and bake 30 minutes or until set. Serve immediately. (Serves: 4)

tags:  egg strata, rudi's, baked, eggs
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