Bacon Strata Recipe
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.
Servings: 9
Equipment
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 9x13 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.
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