Broccoli & Cheese Strata

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
12 8-oz. servings

Strata is the lasagna of the breakfast table and this version features broccoli, Tabasco sauce and cheddar cheese.

Ingredients

33/4 cups milk
13/4 cups liquid eggs
1/4 tsp. Tabasco sauce
1/4 tsp. dry mustard
1/2 tsp. soy sauce
1 tbs. butter or margarine
2 oz. yellow onions, diced
18 slices whole-wheat sandwich bread
8 oz. cheddar cheese, grated
11/4 lbs. broccoli florets, blanched, shocked
3/4 tsp. salt
1/8 tsp. white pepper
1 oz. cheddar cheese, shredded

Steps

1. Combine first five ingredients and set aside. Butter 21/2-in. hotel pan and sprinkle onions in it. Lay six slices of bread in bottom and press flat.

2. Divide first amount of cheese and broccoli in half and put half of each on top of bread. Sprinkle half of salt and pepper on top. Repeat and put a third layer of bread on top.

3. Press down firmly so everything is below top of pan. Stir liquid and gently pour over top, making sure to soak bread.

4. Top with foil tent and place in 350°F oven, not convection oven. Bake for 1¼ hour and then check. When center is puffed up, dish is ready.

5. Sprinkle remaining cheddar over top and return to oven for few minutes to melt. Rest for 10 mins.

Recipe by University of Texas, Austin

More From FoodService Director

Ideas and Innovation
storm

When preparing for inclement weather, we make agreements with all the foodservice providers in the area—not just our prime vendor—since you never know if one will cut off from resupply. For example, when Hurricane Harvey hit, we were ready to purchase from San Antonio and Dallas rather than Houston due to the high water.

Ideas and Innovation
tray

We decided to get rid of plastic trays 
and now offer cardboard trays in 
our cafeteria to support our district’s efforts to expand and improve our recycling efforts. The trays look great, and already schools are requesting more recycling pickups and fewer waste pickups. Recycling pickups cost less than waste pickups, so it’s a win for us.

Ideas and Innovation
nuts

We decided through focus group feedback that our freshmen struggled with the allergy-friendly options or options for students with diabetes on campus. In response, we decided to have a dinner the first few weeks of classes to let some of these students know what was available and let them network with their peers and others with allergies or diabetes. NC State Dining chefs prepared menu items based on foods from cultures around the world. ... From delicious sliced sweet potatoes to savory Ikarian-style roasted chicken, students were able to sample global dishes free of allergens.

Ideas and Innovation
coffee cups

We started a monthly Coffee Hour with just the department director. The goal is to gather 
staff feedback about their jobs and answer individual questions. After the first event, 
several staff members emailed stating they just wanted to meet with the director without 
their supervisors. Now, the meetings offer an opportunity for more of a one-on-one conversation without the presence of the supervisor they 
deal with day in and day out.

FSD Resources