An Easy & Delicious Way To Feed A Crowd For Brunch
Is there anything better than a classic strata?! Custardy, savory, and made for slow weekend mornings. My version leans into smoky bacon, sharp Cheddar, and bright scallions, creating the kind of aroma that draws everyone to the kitchen long before you call them to the table. 😉 Each bite is soft and cloud-like in the center, crisp and golden at the edges, and rich without feeling heavy. It even gives my baked croissant breakfast casserole a run for its money!
Whether you want to prep it in advance or make the morning of, it’s a truly crowd-pleasing brunch recipe, a holiday morning staple, and a “use what you have” hero.” (Isn’t that the best kind of breakfast?!)
A breakfast strata is essentially a layered, baked egg casserole with cubed bread, eggs, milk, cheese, and whatever flavor boosters you love—think of it as a savory bread pudding with structure.
The beauty of a strata is that you can easily swap out most of the ingredients. I have a version with sausage, mushrooms, and sage that reminds me of southern biscuits and gravy (minus the actual gravy) that is insanely good. Give it a try next!
Making A Strata Is Easy Peasy
I’ve tested this recipe with crusty sourdough, ciabatta, and French bread–all are great options! If you’re making this in advance, don’t use a light, fluffy bread (like brioche) or you’ll risk it becoming too mushy.
Want to double it for a larger group? Simply bake it in a 9×13 pan and increase the bake time by 5-10 minutes. Easy!
This brunch strata pairs beautifully with:
- Diner-style potatoes and onions or hasbrowns
- A light salad (yep! salad for breakfast is totally a thing!)
- Fresh fruit
It’s also totally and completely acceptable to enjoy as breakfast-for-dinner, which my family is a big fan of. 💯
Ideal for holiday breakfasts, Mother’s Day brunch, or any weekend hosting – add this one to your brunch menu rotation today!
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Breakfast Strata with Bacon, Cheddar, and Scallions
Equipment
Ingredients
- 5 strips of applewood smoked bacon cut into thin strips (lardons)
- 1 small onion, diced
- 3 cups artisan bread, cut into 1-inch cubes (I like ciabatta bread, but you can use anything that doesn’t have too much crust)
- 8 large eggs
- 1⅔ cups (400ml) whole milk
- 1 tsp kosher salt
- ½ tsp ground mustard
- ¼ tsp freshly ground black pepper
- 1 cup (4oz) sharp Cheddar cheese, shredded + another ¼ cup (1 oz)
- 3 scallions, thinly sliced, ends discarded, plus more for serving (optional)
Instructions
- Cook the bacon. Position a rack in the center of an oven, then preheat to 425°F. Heat a skillet over medium heat, then add bacon lardons. Cook, stirring occasionally, until the fat begins to render, but the bacon is still chewy. Add diced onion, then continue cooking until the bacon is crispy and the onion has softened, another 3-4 minutes. Stir in the bread cubes–they should absorb the bacon grease and toast lightly. After 1-2 minutes, remove from the heat and set aside to cool slightly.
- Prepare the eggs. In a large bowl, whisk together 8 eggs, 1⅔ cup (400ml) whole milk, 1 tsp kosher salt, ½ tsp ground mustard and ¼ tsp black pepper. Stir in 1 cup (4oz) shredded Cheddar cheese and 3 thinly sliced scallions.
- If cooking immediately: Pour the egg mixture on top of the bread, bacon, and onions, then stir until well mixed. You may need to use a spatula to help press the bread mixture down into the egg custard. Sprinkle the remaining ¼ cup Cheddar cheese on top, then transfer to the preheated oven. Cook for 12-14 minutes, or until the edges are golden brown, pull away from the sides, and the center of the strata has puffed up.
- If cooking later: Transfer everything to a baking dish, then stir really well. Cover tightly and refrigerate for up to one day. When ready, preheat the oven, then sprinkle remaining ¼ cup Cheddar cheese on top. Cook for 12-14 minutes, or until the edges are golden brown, pull away from the sides, and the center of the strata has puffed up.
- To serve: Enjoy warm with a little extra sliced scallions on top.
Notes
- Nutrition facts assume 6 servings.
- Cheese: Substitute with Gruyere, Pepper Jack, or Fontina. All delicious here!
- Store leftovers in an airtight container for 3-4 days.
- Reheat slices in a 325°F (165°C) oven for 10-12 minutes or quickly warm in a microwave. The oven method keeps the edges crispier.
- Strata freezes well. Cool completely, wrap tightly, and freeze up to 2 months. Thaw in a fridge overnight and reheat in the oven.
Nutrition
Photography by Jo Harding.
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