Grandma's Anything Goes Strata

Grandma knew how to make a hearty meal out of leftover bits of bread and cheese. This recipe is meant for riffing, so use any type of cheese, leafy greens, meat or bread you happen to have on hand.
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  • Level: Easy
  • Total: 1 hr 10 min (includes cooling time)
  • Active: 10 min
  • Yield: 4 servings
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Butter or nonstick cooking spray, for greasing pan

6 large eggs

1 1/2 cups milk

1/2 cup half-and-half

Pinch of ground nutmeg

Pinch of cayenne pepper

Kosher salt

1/2 teaspoon freshly ground black pepper

3 handfuls dark, leafy greens such as spinach, arugula or baby kale, chopped (about 1 cup packed)

1 cup diced salty deli meat, such as Canadian bacon, ham, or cooked bacon

8 ounces (about 2 1/2 packed cups) leftover bread torn into 1-inch pieces, such as English muffins, bagels or sourdough bread

3/4 cup shredded mild melting cheese such as Gruyere, provolone or Gouda


  1. Position a rack in the center of the oven and preheat to 350 degrees F. Grease a 1 1/2 quart baking dish with butter or cooking spray.
  2. Whisk the eggs, milk, half-and-half, nutmeg, cayenne, 1 teaspoon salt and 1/2 teaspoon pepper together in a large bowl. Fold the greens, meat, bread and 1/2 cup of the shredded cheese into the mixture. Pour into the prepared baking dish and top with the remaining cheese.
  3. Cover with foil and bake for 35 minutes. Uncover and bake until the strata is puffed, golden brown at the edges and set in the center, about 15 minutes more. Let cool 10 minutes before serving.

Cook’s Note

This strata can be baked immeditately or assembled the night before and refrigerated until baking the following morning. After removing it from the refrigerator, let the assembled strata stand at room temperature 15 to 20 minutes before baking.