Breakfast Strata

By Maria Lichty

Published on December 18, 2024

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The Best Breakfast Strata

Looking for the perfect dish to serve at your next breakfast or brunch? This savory Breakfast Strata is the answer!

This comforting breakfast casserole is a crowd-pleaser, combining layers of hearty bread soaked in a rich, eggy custard. The savory bacon adds a smoky depth, while the spinach provides a fresh green contrast. The combination of sharp white cheddar and nutty Parmesan gives it an irresistible cheesy flavor.

The crusty bread absorbs the egg mixture, which makes it soft and custardy in the center, while the top can become golden and slightly crispy in the oven.

One of the biggest advantages of making a breakfast strata is that it can be prepared ahead of time, making it perfect for holidays, family gatherings, or busy mornings.

Assemble the strata the night before, refrigerate overnight, and then simply pop it in the oven the next morning. Easy to make, beautiful to serve, and delicious to eat!

Customize the Strata to Your Taste

Breakfast strata is highly customizable! You can add or omit ingredients based on personal preference or dietary needs.

• Veggies: I keep it simple with spinach, but you can add mushrooms, bell peppers, or artichokes. Sauté the veggies first to release moisture and enhance their flavor. This also helps prevent the strata from becoming too watery. If you need the strata to be vegetarian, simply omit the bacon and up the veggies!
• Meat: Sausage, ham, or prosciutto can be used instead of bacon.
• Cheese: I use sharp white cheddar and Parmesan cheese, but regular cheddar, Gruyere, fontina, mozzarella, Swiss, feta, or Monterey jack would be good too. You can even use a mix of cheeses. I like to use a stronger cheese for more flavor.
• Herbs: Feel free to add in parsley, thyme, rosemary, or basil.

How to Make Breakfast Strata

• Cook the bacon. In a skillet, cook the bacon strips until slightly crispy, turning occasionally with tongs or a fork. Use tongs to remove it from the skillet and place it on a paper towel-lined plate. Drain all but about 1 tablespoon of the grease from the skillet. Let the bacon cool to room temperature and then chop into bite-size pieces. Set aside.

• Cook the onion, spinach, and garlic. Heat the skillet with the remaining bacon grease over medium-high heat. Add the onion and cook until tender, stirring occasionally, about 5 minutes. Add the spinach and cook for 2 to 3 minutes or until mostly wilted. Add the garlic and cook for 1 minute. Season with salt and pepper, to taste.
• Add the bacon. Remove from heat and stir in the bacon pieces.

• Make the egg mixture. In a medium bowl, whisk together the eggs, milk, Dijon mustard, salt, and pepper.

• Use day-old bread. Fresh bread can get soggy when soaked in the egg mixture, so it’s best to use bread that’s a bit drier. Day-old or slightly stale bread holds up better and absorbs the egg mixture without turning mushy. If you only have fresh bread, cube it and toast the pieces lightly before using them. Crusty Italian, French, and sourdough bread are all good options.
• Spread half of the bread cubes evenly into the bottom of a greased 9×13-inch baking dish.
• Top evenly with half of the spinach bacon mixture. Sprinkle half of the cheese on top.

• Repeat this same layering process with bread, spinach bacon mixture, and cheese.
• Pour the egg mixture over the strata. Sprinkle with parmesan cheese. Gently press down with your hands across to submerge ingredients into the egg mixture.

• Cover the strata and refrigerate overnight, allowing the bread to fully soak in the egg mixture. If you are in a rush, you can only chill for 30 minutes, but I highly recommend refrigerating overnight for best results.
• When ready to bake, preheat the oven and take the dish out of the fridge and let it sit at room temperature for 15 minutes.
• Bake the strata uncovered for 50 to 60 minutes, or until golden brown and set in the middle. If the top is getting too brown, you can loosely cover it with foil and continue baking.
• Remove from oven and let cool 10 minutes before serving. This gives the eggs a chance to set completely and makes it easier to slice and serve.

More Savory Breakfast Recipes

• Bacon, Potato, and Egg Casserole
• Crustless Quiche
• Spinach Mushroom Breakfast Casserole
• Spinach Quiche
• Sausage, Cheese, and Potato Egg Casserole

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Breakfast/Brunch

Breakfast Strata

This Breakfast Strata combines crispy bacon, fresh spinach, and a rich egg mixture, layered with cheese and savory seasonings for a comforting, hearty dish. The bread absorbs the eggs overnight, creating a custard-like texture with crispy edges and a perfect balance of smoky, savory flavors.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Cuisine American

Servings 12

Cook ModePrevent your screen from going dark

Ingredients

  

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• 6 slices uncooked bacon
• 1 cup chopped onion, ½ large onion
• 4 cups packed freshly chopped spinach
• 3 garlic cloves, minced
• Kosher salt and black pepper, to taste
• 8 large eggs
• 2 1/2 cups whole milk
• 2 teaspoons Dijon mustard
• 1 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 8 cups cubed day old bread, 1-inch pieces, hearty Italian, French or sourdough
• 2 cups grated white cheddar cheese, or Gruyere or Monterey jack
• 1/4 cup freshly grated Parmesan cheese

Instructions

 

• Grease a 9×13-inch baking dish with non-stick cooking spray.
• Heat a large skillet over medium heat. Lay the bacon strips flat in the skillet. It’s okay if the slices overlap slightly, but try not to crowd the pan too much, as the bacon will shrink as it cooks. Cook until slightly crispy, turning occasionally with tongs or a fork. Use tongs to remove it from the skillet and place it on a paper towel-lined plate. Drain all but about 1 tablespoon of the grease from the skillet. Let the bacon cool to room temperature and then chop into bite-size pieces. Set aside.
• Heat the skillet with the remaining bacon grease over medium-high heat. Add the onion and cook until tender, stirring occasionally, about 5 minutes. Add the spinach and cook for 2 to 3 minutes or until mostly wilted. Add the garlic and cook for 1 minute. Season with salt and pepper, to taste. Remove from heat and stir in the bacon pieces.
• In a medium bowl, whisk together the eggs, milk, Dijon mustard, salt, and pepper.
• Spread half of the bread cubes evenly into bottom of the prepared baking dish. Top evenly with half of the spinach bacon mixture. Sprinkle half of the cheese on top.
• Repeat this same layering process with bread, spinach bacon mixture, and cheese.
• Give the egg mixture a quick whisk and evenly pour over the strata. Sprinkle with parmesan cheese. Gently press down with your hands across to submerge ingredients into the egg mixture.
• Cover the strata and refrigerate overnight. When ready to bake, take the dish out of the fridge and let it sit at room temperature for 15 minutes. Preheat the oven to 350 degrees F. Bake the strata uncovered for 50 to 60 minutes, or until golden brown. If the top is getting too brown, you can loosely cover it with foil and continue baking. Remove from oven and let cool 10 minutes before serving.

Notes

Cover the cooled strata tightly with plastic wrap or aluminum foil, or place it in an airtight container. It can be stored in the refrigerator for up to 4 days.

Nutrition

Calories: 315kcal, Carbohydrates: 15g, Protein: 14g, Fat: 22g, Saturated Fat: 11g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Cholesterol: 143mg, Sodium: 567mg, Potassium: 223mg, Fiber: 1g, Sugar: 9g, Vitamin A: 484IU, Vitamin C: 1mg, Calcium: 236mg, Iron: 1mg

Keywords bacon, bread, eggs, spinach

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