Easy Breakfast Strata Recipe

Introduction

Easy Breakfast Strata is a versatile, comforting casserole perfect for busy mornings or special brunches. Packed with bread, eggs, cheese, and your choice of vegetables or meats, it’s simple to prepare ahead and bake when ready. This dish is customizable and sure to please everyone at the table.

Ingredients

• 8 cups bread, any kind, cut into 1 inch (2.5 cm) cubes (about 3/4 large loaf or 11-12 slices)
• 8-10 large eggs (about 2 cups)
• 2 3/4 cups whole milk or half and half cream (or a combination)
• 1 1/2 cups grated Gruyere cheese (6 ounces)
• 1/2 cup grated fresh Parmesan cheese
• 2 tablespoons Dijon mustard
• 1 teaspoon dried thyme
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg (optional)
• Fillings (choose 2-3): 10 ounces chopped frozen spinach; 1 large onion; 8-10 breakfast sausage links; 8 slices bacon; 2 cups diced cooked ham; 16 ounces chopped mushrooms; 1/2 cup chopped green onion. Other veggies like red peppers or sweet potatoes can also be used.

Instructions

1. Step 1: Butter or spray with oil one 9 x 13 inch (23 x 33 cm) dish or two 8 x 8 inch (20 x 20 cm) pans.
2. Step 2: Prepare your chosen fillings. For spinach, defrost and squeeze out excess water. For onions, dice and sauté in 2 teaspoons olive oil until translucent or caramelized. Sauté mushrooms in butter or olive oil until liquid evaporates. Cook sausage until no longer pink and cut into small pieces. Cook bacon by frying, microwaving, or baking and crumble. Chop green onions or ham; no cooking needed.
3. Step 3: Cut bread into 1 inch cubes and measure 8 cups, placing them in a large bowl. In a separate bowl, whisk together eggs, milk, Dijon mustard, thyme, salt, pepper, and nutmeg. Grate cheeses.
4. Step 4: Add egg mixture, prepared fillings, and cheeses (reserve 1/2 cup cheese for topping) to the bread. Gently mix to combine.
5. Step 5: Pour mixture into the prepared baking dish. Sprinkle the reserved cheese on top. Cover with plastic wrap or foil and refrigerate at least 30 minutes or overnight to allow the bread to absorb the egg mixture.
6. Step 6: Preheat oven to 350°F (177°C). Remove strata from the fridge and uncover. Bake for 40-50 minutes until puffed, golden on top, and the center is set without jiggle. A toothpick inserted should come out clean. Adjust baking time if using a different sized pan. Serve warm, optionally garnished with sour cream.

Tips & Variations

• Use slightly stale or dry bread for best texture; Challah is a favorite but Italian, French, brioche, or gluten-free breads work well.
• Substitute Gruyere and Parmesan with sharp Cheddar, Fontina, Mozzarella, or Monterey Jack for different flavors.
• Add caramelized onions, bell peppers, tomatoes, cooked asparagus, or sun-dried tomatoes for more variety. Most fillings should be cooked before adding.
• For a sweet strata, skip cheese and add berries or bananas with a splash of vanilla.
• Use dairy-free milk and cheese alternatives for a dairy-free version.
• For a lighter dish, choose 2% milk and low-fat cheese.
• After baking, add toppings like chutney, Greek yogurt, or sour cream with chives to boost flavor.
• You can assemble the strata up to 24 hours ahead, refrigerate, then bake when ready.
• Freeze unbaked strata up to 3 months; thaw overnight before baking. Baked strata can also be frozen fully cooked and reheated covered at 350°F.

Storage

Store leftover strata in an airtight container in the refrigerator for 2-3 days. Reheat gently in the oven or microwave until warmed through. For longer storage, freeze unbaked or baked strata up to 3 months as described in tips. Avoid freezing if using watery fillings like raw tomatoes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of bread for the strata?

Yes, you can use a variety of breads such as challah, French bread, Italian bread, brioche, or gluten-free options. Slightly stale or dry bread works best to absorb the custard.

Can I prepare the strata ahead of time?

Absolutely. You can assemble the strata and refrigerate it covered for up to 24 hours before baking. This allows the flavors to meld and saves time on busy mornings.

Easy Breakfast Strata Recipe

Print Recipe

★★★★★

4.9 from 149 reviews

This easy and versatile breakfast strata is a savory casserole that combines hearty bread cubes soaked in a flavorful egg and cheese custard with your choice of vegetables and meats. Perfect for make-ahead breakfasts or brunches, it offers a delicious blend of Gruyere, Parmesan, and savory seasonings with customizable fillings like spinach, mushrooms, sausage, and bacon. The strata is baked until golden and puffed, creating a comforting dish that’s simple to prepare and pleasing to a crowd.

• Author: Logan
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes to overnight (including refrigeration)
• Yield: 8–10 servings 1x
• Category: Breakfast Casserole
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Core Ingredients

• 8 cups bread, any kind, cut into 1 inch/2.5 cm cubes (~3/4 large loaf, 11–12 slices)
• 8–10 large eggs (about 2 cups)
• 2 3/4 cups whole milk or half and half cream (or any combination)
• 1 1/2 cups grated Gruyere cheese (6 ounces)
• 1/2 cup grated fresh Parmesan cheese

Seasonings

• 2 tablespoons Dijon mustard
• 1 teaspoon dried thyme
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg (optional)

Fillings (Choose 2-3)

• 10 ounce package chopped frozen spinach (defrosted and well-drained)
• 1 large onion
• 8–10 breakfast sausage links
• 8 slices bacon
• 2 cups diced cooked ham
• 16 ounces mushrooms, chopped
• 1/2 cup chopped green onion
• Optional: Other veggies like red peppers or sweet potatoes

Instructions

1. Prepare Pans: Butter or spray with oil one 9 x 13 inch (23 x 33 cm or 3 quarts) dish or two 8 x 8 inch (20 x 20 cm or 2 quart) pans.
2. Prepare Fillings: Choose 2-3 fillings such as spinach, onions, mushrooms, sausage, bacon, ham, or green onions. Defrost and squeeze water from spinach. Dice and sauté onions in olive oil until translucent or caramelized, adding a pinch of salt and optional sugar to speed caramelization. Sauté mushrooms in butter or olive oil with salt and garlic powder until liquid evaporates. Cook sausage by pan frying, grilling, or sauté ground sausage until done. Fry, microwave, or bake bacon, then crumble. Chop green onions or ham without cooking.
3. Prepare Core Ingredients: Cut bread into 1 inch cubes, measure 8 cups, and place in a large bowl. In a separate bowl, whisk together eggs, milk, Dijon mustard, dried thyme, kosher salt, black pepper, and nutmeg if using. Grate Gruyere and Parmesan cheeses.
4. Assemble and Refrigerate: Add the egg mixture, prepared vegetable and/or meat fillings, and cheeses to the bread. Reserve 1/2 cup cheese for topping. Mix lightly to combine. Pour mixture into prepared casserole dish and sprinkle remaining cheese on top. Cover tightly with plastic wrap or foil and refrigerate for at least 30 minutes, ideally 1 hour or overnight, to allow the bread to soak up the custard.
5. Bake and Serve: Preheat oven to 350°F (176.7°C). Remove strata from refrigerator, uncover, and bake for 40-50 minutes until puffed and golden brown on top, and the center is set without jiggling. A toothpick inserted in the center should come out clean. If using a larger pan, reduce baking time by 5-10 minutes. Avoid overbaking to prevent dryness. Serve warm, optionally garnished with sour cream, chutney, or Greek yogurt with chives.

Notes

• Slightly stale or dry bread works best; challah is recommended but traditional Italian, French, brioche, gluten-free, or pumpernickel breads also work.
• Use fresh Gruyere and Parmesan cheese for classic flavor; sharp Cheddar, Fontina, Mozzarella, or Monterey Jack are tasty alternatives.
• Additional filling options include caramelized onions, bell peppers, cherry tomatoes, cooked ham, asparagus, sun-dried tomatoes, or crumbled goat cheese (about 1/2 cup).
• For a sweet version, omit cheese and add fruits like berries or bananas, with a splash of vanilla.
• Dairy-free versions can use plant-based milk and cheeses; lower calorie versions can use 2% milk and low-fat cheese.
• Assemble strata ahead and refrigerate up to 24 hours before baking.
• Freeze unbaked strata wrapped tightly for up to 3 months; thaw overnight before baking.
• Freeze baked strata cooled and wrapped up to 3 months; reheat covered at 350°F.
• Avoid freezing if fillings are watery like raw tomatoes.
• Store leftovers in an airtight container in the fridge for 2-3 days.

Keywords: breakfast strata recipe, easy strata, egg casserole, make-ahead breakfast, savory strata, brunch casserole, Gruyere strata, breakfast casserole with sausage, vegetarian strata