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Easy Breakfast Strata Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://dailysimplerecipe.com/easy-breakfast-strata-recipe/