Egg Strata |
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Egg Strata

Rudi's gluten-free bakery logo

Courtesy of Rudi's Gluten-Free Bakery


Ingredients:Egg Strata

  • 16-oz. Rudi’s Gluten-Free Bakery Original bread, cubed (about 5 cups)
  • 6 Tbsp. butter, divided
  • 2 cups (8 oz.) shredded Swiss cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 1/3 cup chopped onion
  • 1 tsp. minced garlic
  • 3 Tbsp. gluten-free all-purpose flour
  • 1 1/2 cups gluten-free chicken broth
  • 3/4 cup dry white wine
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground pepper
  • 1/4 tsp. ground nutmeg
  • 1/2 cup sour cream
  • 8 large eggs, lightly beaten
  • Garnish: chopped fresh chives
  • Optional - add cooked sausage to the dish prior to baking the egg dish


  1. Place bread cubes in a well-buttered 13 x 9 inch baking dish. Melt 3 Tbsp. butter, and drizzle over bread cubes. Sprinkle with cheeses.
  2. Melt remaining 3 Tbsp. 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.
  3. 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.
  4. Let strata stand at room temperature 1 hour. Preheat oven to 350°. Remove plastic wrap, and bake 30 minutes or until set. Serve immediately.

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