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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.

Plates with bacon and cheese strata being served.


 

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.

Ingredients & Substitutions

Ingredients needed to make a bacon and cheese strata.
  • 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

  1. 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. 
  2. In a mixing bowl, whisk together the 9 eggs, milk, dijon mustard, salt and pepper. 
Bacon strata in a baking dish before baking.
  1. 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. 
  2. When ready to bake, preheat oven to 350 degrees F and set the baking dish out to warm up. 
  3. 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.
Up close of bacon cheese strata before and after cooking.

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:

Plate with a slice of bacon and cheese strata.

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

5 from 5 votes
Prep: 20 minutes
Cook: 55 minutes
Total: 1 hour 15 minutes
Servings: 9
Author: Serene
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.
Plates with bacon and cheese strata being served.

Ingredients  

  • 1 (12 ounce) Italian loaf
  • 1 lb bacon cooked and chopped
  • 2 cups mild cheddar cheese shredded
  • 9 large eggs
  • 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

Serving: 1 | Calories: 413kcal | Carbohydrates: 5g | Protein: 20g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 229mg | Sodium: 719mg | Potassium: 275mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 622IU | Vitamin C: 0.2mg | Calcium: 281mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Recipe first published December 21, 2017. Updated March 25, 2024.

SaveSavePhotography by KJandCompany.co


Welcome to my kitchen!

Welcome to the House of Yumm!! My name is Serene. I’m the food photographer, recipe developer, and official taste tester around these parts.

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1 Comment

  1. 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