Breakfast Strata with Bacon, Cheddar, and Scallions
If you're hosting breakfast or brunch, this bacon and Cheddar strata deserves a place on your table. It's simple to assemble, endlessly customizable, and bakes into the most gorgeous, golden soufflé-like dish. With smoky bacon, melty cheese, and just enough scallion to brighten each bite, it strikes the perfect balance of cozy and impressive. Plus it can be made entirely the night before—always a win!
Servings: 4 -6 servings
Calories: 599kcal
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
Calories: 599kcal | Carbohydrates: 58g | Protein: 32g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 260mg | Sodium: 1291mg | Potassium: 577mg | Fiber: 8g | Sugar: 10g | Vitamin A: 711IU | Vitamin C: 2mg | Calcium: 470mg | Iron: 4mg
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