This breakfast strata is warm, comforting, and endlessly customizable. It’s easy to prepare the night before and pop in the oven the next morning—ideal for entertaining or meal prepping. The bread soaks up the egg mixture overnight, creating a fluffy, flavorful interior with a slightly crisp, golden top. Plus, it’s a great way to use up day-old bread or leftover ingredients from your fridge.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Bread (preferably day-old, such as French or sourdough)
Eggs
Milk or half-and-half
Shredded cheese (cheddar, mozzarella, Swiss, or a blend)
Vegetables (such as spinach, bell peppers, onions, or mushrooms)
Salt and pepper
Dijon mustard or garlic powder (optional, for extra flavor)
Butter or oil (for greasing the baking dish)
Directions
Grease a 9×13-inch baking dish with butter or oil.
Cut the bread into cubes and spread evenly in the baking dish.
Top with cooked meats and/or sautéed vegetables, then sprinkle with shredded cheese.
In a large bowl, whisk together the eggs, milk, salt, pepper, and optional seasonings like Dijon mustard or garlic powder.
Pour the egg mixture evenly over the bread and toppings. Press down lightly to ensure the bread is soaked.
Cover the dish with foil and refrigerate for at least 4 hours, ideally overnight.
When ready to bake, preheat the oven to 350°F (175°C).
Bake uncovered for 45–55 minutes, or until the center is set and the top is golden brown.
Let rest for 5–10 minutes before slicing and serving.
Servings and timing
This recipe yields about 8 servings. Preparation time: 20 minutes Chilling time: 4 hours or overnight Baking time: 45–55 minutes Total time: About 5 to 6 hours (with chilling)
Variations
Vegetarian Strata: Skip the meat and load up with mushrooms, spinach, tomatoes, and bell peppers.
Spicy Kick: Add chopped jalapeños, hot sauce, or spicy sausage.
Low-Carb Option: Use low-carb bread or replace bread with cooked cauliflower florets.
Italian Style: Use mozzarella, basil, and diced tomatoes
Southwestern: Add black beans, corn, salsa, and pepper jack cheese.
Storage/Reheating
Store leftover strata in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 1–2 minutes or in the oven at 350°F until warmed through. You can also freeze baked strata—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.
FAQs
Can I use fresh bread instead of day-old?
Yes, but day-old or slightly stale bread absorbs the egg mixture better without getting soggy.
Can I make this ahead of time?
Yes, it’s designed to be made ahead. Prepare the night before and bake in the morning.
What kind of bread works best?
Hearty breads like sourdough, French bread, or ciabatta work best for texture and flavor.
Do I have to refrigerate it overnight?
It’s recommended for best results, but a minimum of 4 hours of chilling will work.
Can I use non-dairy milk?
Yes, plant-based milks like almond, soy, or oat milk can be used, though they may slightly alter the flavor.
How do I know when it’s done baking?
The center should be puffed and set, and a knife inserted should come out clean.
Can I use egg substitutes?
Yes, egg replacement products or a mixture of whole eggs and egg whites can be used.
What cheese is best for strata?
Sharp cheddar, Swiss, mozzarella, or a blend all melt well and add great flavor.
Can I freeze unbaked strata?
It’s not recommended, as the texture can change. Freeze after baking for better results.
What can I serve with breakfast strata?
Serve with a simple green salad, fruit salad, or breakfast potatoes for a complete meal.
Conclusion
Breakfast Strata is a crowd-pleasing dish that’s as easy to make as it is to love. With layers of hearty bread, savory fillings, and fluffy eggs, it’s the perfect solution for feeding a group or prepping meals in advance. Whether for a holiday brunch or a cozy weekend breakfast, this versatile casserole will become a go-to favorite in your kitchen.
Breakfast Strata is a savory baked egg casserole layered with bread, cheese, and a variety of mix-ins like vegetables or meats. It’s the perfect make-ahead dish for brunches, holidays, or meal prep, offering a hearty and flavorful start to the day.
Ingredients
6 cups day-old bread (French or sourdough), cubed
8 large eggs
2 cups milk or half-and-half
1 1/2 cups shredded cheese (cheddar, mozzarella, Swiss, or a blend)
1–2 cups cooked vegetables (e.g., spinach, bell peppers, mushrooms, onions)
1 tablespoon Dijon mustard or 1/2 teaspoon garlic powder (optional)
Salt and pepper, to taste
Butter or oil, for greasing the baking dish
Instructions
Grease a 9×13-inch baking dish with butter or oil.
Spread cubed bread evenly in the dish.
Top with cooked meat and/or sautéed vegetables, then sprinkle with shredded cheese.
In a large bowl, whisk together eggs, milk, salt, pepper, and optional Dijon mustard or garlic powder.
Pour the egg mixture evenly over the bread and toppings. Press down lightly to soak the bread.
Cover with foil and refrigerate for at least 4 hours, preferably overnight.
When ready to bake, preheat oven to 350°F (175°C).
Bake uncovered for 45–55 minutes, or until the center is set and the top is golden brown.
Let rest for 5–10 minutes before slicing and serving.
Notes
Use hearty, stale bread for best texture and to prevent sogginess.Chill overnight for optimal flavor and structure.Customize with different cheeses, meats, or vegetables.Reheats well for breakfast meal prep throughout the week.Freeze baked strata for up to 2 months; thaw and reheat before serving.
