Skillet Strata for Two

April 22, 2011

Strata is by far one of my favorite breakfast/brunch dishes, but most recipes require an overnight stay in the refrigerator to allow the eggs and milk to completely soak into the dry bread and have a long baking time. Also, since egg-based dishes don’t generally keep and reheat well, a whole strata casserole makes far too much food for only two people. When America’s Test Kitchen published a recipe for a much faster strata for two that is cooked in a skillet, I was super excited! This has become a popular light vegetarian supper in our house; served with veggies on the side, it makes a complete meal. While the original recipe calls for white sandwich bread, I normally have homemade wheat or oat bread around, which tastes just as good. I’ve included a non-vegetarian sausage variation below, and feel free to experiment with different cheeses and other additions and let me know what your favorites are!

Skillet Strata

Serves 2


  • 3  large eggs
  • 3/4  cup whole milk
  • 1/4  teaspoon dried thyme
  • Salt and pepper
  • 2  ounces cheddar cheese, shredded (about 1/2 cup)
  • 2  tablespoon unsalted butter
  • 1  small onion, minced
  • 2  slices high-quality sandwich bread, cut into 1-inch squares


  1. Adjust and oven rack to the middle position and heat the oven to 425 degrees F. Whisk the eggs, milk, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in a bowl, then stir in the cheese and set aside.
  2. Melt the butter in an 8-inch oven-safe nonstick skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, 5 to 7 minutes.
  3. Add the bread and carefully fold it into the onions until evenly coated. Cook the bread, folding occasionally, until lightly toasted, about 3 minutes.
  4. Off the heat, fold in the egg mixture until thickened slightly and well combined with the bread. Gently press down on the bread to help it soak up the egg mixture. Bake until the edges and the center of the strata are puffed and the edges have pulled away slightly from the sides of the pan, 12 to 15 minutes. Remove the skillet from the oven and let sot for 5 minutes before serving.

Sausage and Gruyère variation: Substitute Gruyère cheese for the cheddar. Reduce the amount of butter to 1 tablespoon and add 4 ounces crumbled raw breakfast sausage to the skillet along with the onion.

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