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This Bacon Strata recipe is an easy to make breakfast casserole loaded with bacon and shredded cheddar cheese. Prep this breakfast the night before to bake in the morning.
Because mornings are enough work without having to prep a big meal. This strata recipe can be made the day before and left to soak and set in the fridge overnight.
While our Hashbrown Breakfast Casserole features plenty of crispy potatoes, the base of this casserole is large chunks of bread all soaked in an egg mixture with bits of salty bacon and melty cheese.
Table of Contents
Ingredients & Substitutions
- Bread: Use an Italian loaf or French bread loaf. Stale bread is fine since it will be soaked in the egg mixture.
- Milk: Whole milk will create a creamy custard in the casserole. You can substitute with half and half or use a dairy free milk of choice if needed.
- Cheese: Mild cheddar cheese melts nicely with a mild flavoring, but you can substitute with any cheese you prefer.
Find the complete recipe card below with measurements and full instructions.
How to Make an Egg Strata
- Chop the bread into 1 inch cubes and add to a 3 quart baking dish. Stir in the chopped bacon, grated cheese, and diced chives.
- In a mixing bowl, whisk together the 9 eggs, milk, dijon mustard, salt and pepper.
- Pour the egg mixture over the bread in the baking dish. Press down the bread to ensure it’s all soaked in the egg mixture. Cover the dish with foil and place in refrigerator to let it soak for at least 30 minutes or overnight.
- When ready to bake, preheat oven to 350 degrees F and set the baking dish out to warm up.
- Bake covered for 30 minutes, then remove the foil and continue baking another 25 minutes. The top will be golden. Remove the bacon strata from the oven and allow to sit to cool for 10 minutes before serving.
Serving
Serve this egg strata recipe hot or room temperature. It’s perfect for breakfast or brunch with a variety of side dishes, salsas, or drinks to complete the meal. Here’s some of our favorites:
Storage
- Make-Ahead Instructions: Cover and store in the refrigerator overnight, then remove the dish from the fridge in the morning while the oven preheats. Bake according to directions.
- Storing: Store leftovers in the refrigerator in a sealed container for up to 3 days. Reheat covered in the microwave or in the oven at 275 degrees F for 10 minutes or until warmed through.
- Freezing: Freeze baked strata for up to 3 months. Thaw in the refrigerator overnight.
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Bacon Strata Recipe
Ingredients
- 1 (12 ounce) Italian loaf
- 1 lb bacon cooked and chopped
- 2 cups mild cheddar cheese shredded
- 9 large eggs
- 2¼ cups whole milk
- 1 teaspoon dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
Garnish
- 1 tablespoon chives diced
Instructions
- Spray a 9×13 baking dish with non stick spray and set aside.
- Chop the bread into 1 inch cubes and add to the baking dish.
- Add in the chopped bacon, grated cheese, and diced chives.
- In a mixing bowl, whisk together the 9 eggs, milk, dijon mustard, salt and pepper.
- Pour the egg mixture over the bread in the baking dish. Press down the bread to ensure it’s all soaked in the egg mixture.
- Cover the dish with foil and place in refrigerator to let it soak for at least 30 minutes or overnight.
- When ready to bake, preheat oven to 350 degrees F and set the baking dish out to warm up.
- Bake covered for 30 minutes, then remove the foil and continue baking another 25 minutes. The top will be golden.
- Remove from the oven and allow to sit to cool for 10 minutes before slicing to serve.
Equipment
Notes
- Bread: Use an Italian loaf or French bread loaf. Stale bread is fine since it will be soaked in the egg mixture.
- Milk: Whole milk will create a creamy custard in the casserole. You can substitute with half and half or use a dairy free milk of choice if needed.
- Cheese: Mild cheddar cheese melts nicely with a mild flavoring, but you can substitute with any cheese you prefer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe first published December 21, 2017. Updated March 25, 2024.
Photography by KJandCompany.co
Hi Serene!
This recipe is amazing!!! It’ s the first time I prepare a strata for breakfast and it is absolutely delicious! Thank you for your amazing recipes
Veronica from Italy