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Breakfast Strata Topped With Potato Chips

Breakfast Strata Topped With Potato Chips created by Chicagoland Chef du

I got this recipe back in the 70's from a co-worker. I have been making it ever since. Makes the perfect casual brunch entree for a crowd. Serve it with fresh fruit and your all set! I use a large aluminum foil baking pan. Make the night before or a minimum 4 hours ahead. Be sure to take out of the fridge an hour before baking.

Ready In:
1hr 45mins
Serves:
Units:

ingredients

  • 12 ounces sharp cheddar cheese, grated
  • 1 lb bacon, cooked and crumbled
  • 16 slices hearty white bread, may use less depending on an size
  • 8 extra large eggs
  • 3 cups milk, any type
  • 12 teaspoon dry mustard
  • 1 cup butter
  • 2 cups potato chips, crushed, set aside

directions

  • Assemble the night before.
  • Grease pan with a light coat of nonstick cooking spray or butter.
  • Trim the crusts off the bread slices. Butter on one side of bread.
  • Place buttered slices of bread **butter side up on the bottom of the baking dish.
  • Sprinkle with all the bacon and cheese.
  • Top with layer of buttered bread slices, butter side up.
  • Beat eggs, milk and mustard together.
  • Pour over bread, gently press slices into the egg mixture to coat. Cover with foil and refrigerate overnight.
  • In the morning:

  • One hour before baking, remove from fridge and bring to room temperature. (cuts down on the baking time).
  • Preheat oven to 350°.
  • Bake COVERED for 40 minutes. After 40 minutes remove foil.
  • Continue baking for approximately 10-15 minutes until center is done and top is lightly browned. *check fro doneness like you would a cake.
  • Top with crumbled potato chips, bake for an additional 5 minutes.
  • Let stand for 5-10 minutes before slicing into squares.
  • NOTES:

  • To halve the recipe, use an 8x8 pan and approx 6-8 slices of bread.
  • 9x12 pan, use approx 12 slices.
  • Large aluminum baking pan, use 18 slices.
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"I got this recipe back in the 70's from a co-worker. I have been making it ever since. Makes the perfect casual brunch entree for a crowd. Serve it with fresh fruit and your all set! I use a large aluminum foil baking pan. Make the night before or a minimum 4 hours ahead. Be sure to take out of the fridge an hour before baking."
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  1. Chicagoland Chef du
    Breakfast Strata Topped With Potato Chips Created by Chicagoland Chef du
    Reply
  2. Chicagoland Chef du
    I got this recipe back in the 70's from a co-worker. I have been making it ever since. Makes the perfect casual brunch entree for a crowd. Serve it with fresh fruit and your all set! I use a large aluminum foil baking pan. Make the night before or a minimum 4 hours ahead. Be sure to take out of the fridge an hour before baking.
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