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Garlic and Steak Strata | Kita Roberts GirlCarnivore.com

Garlic and Steak Strata

A layered egg dish that is the best parts of bread pudding and an omelette combined. This is an ideal dish to serve for brunch.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 355kcal


  • 1 tbs olive oil divided
  • 4 slices of hearty white bread cut into 1" cubes
  • 12 eggs
  • ½ cup half and half
  • salt and pepper
  • 2 garlic cloves minced
  • 1 cup leftover steak chopped
  • 3 oz shredded Blarney Castle Cheese
  • 2 scallions chopped


  • Preheat the oven to 450 degrees F. 
  • In a large bowl, whisk the eggs and half and half until pale yellow and smooth. Season with salt and pepper and set aside.
  • Heat 1 tbs oil in a large oven-safe skillet over medium-high heat. 
  • Toast the bread chunks until light brown on all side. 
  • Slide the bread to the edges of the skillet and toss in the chopped steak and garlic. Cook one minute until fragrant.
  • Carefully pour in the eggs. 
  • Allow to cook a minute and then slide a rubber spatula along the bottom a few times to break up any curds forming. 
  • Cook 3 to 5 minutes, running a spatula through the whole time. 
  • Allow to cook another 3 minutes untouched. Sprinkle the cheese on top.
  • With an oven glove, carefully slide the skillet into the oven and bake for 7 to 10 minutes. The eggs will be puffy and lightly golden on the edges.
  • Remove from oven and let cool 5 - 10 minutes before turning out onto a serving tray. 
  • Sprinkle with sliced scallions.


Cook's Country Dec/Jan 2015
Prep ahead of time by not cooking the egg and let the ingredients soak together until you are ready to bake it. 


Calories: 355kcal | Carbohydrates: 10g | Protein: 24g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 372mg | Sodium: 323mg | Potassium: 292mg | Sugar: 1g | Vitamin A: 730IU | Vitamin C: 1.2mg | Calcium: 223mg | Iron: 2.9mg