One recipe for an overnight breakfast strata is egg-and-cheese-based, and another is sausage-and-egg-based. The egg and cheese breakfast strata serves two, and the sausage and egg strata serves 12.
To make an egg and cheese overnight breakfast strata, remove the crust from 4 slices of hearty wheat bread, and cut them into fingers before placing on the bottom of a buttered square casserole dish. Whisk two eggs and 1 cup whole milk with 1/2 cup Fontina cheese, and season with salt and pepper. Pour three-fourths of this mixture over the bread, and place 6 to 8 asparagus stalks and prosciutto over the top before pouring the rest of the egg mixture onto it. Top with the remaining 1/2 cup cheese, cover, and store in the refrigerator overnight. Bake at 350 for 30 to 35 minutes, and garnish with chives before serving.
For the sausage and egg strata, cook a pound of pork sausage with 1 large chopped green pepper and 1 onion. Take a loaf of cheese or herbed bakery bread, cut it into cubes, and place the cubes in a greased 13-by-9-inch baking dish. Drain the sausage mixture, and place it on top of the bread. Sprinkle with 1 cup shredded cheddar cheese. In another bowl, whisk 6 eggs, 2 cups milk and 1 teaspoon ground mustard together before pouring the mixture over the top of the cheese. Refrigerate overnight, and bake, uncovered, at 350 degrees for 30 to 35 minutes. Allow it to sit five minutes before serving.