Breakfast Strata

Ingredient Notes and Substitutions

Bread: Day-old, crusty bread is essential. It holds its shape and soaks up the custard without turning to mush. A good sourdough or French loaf works perfectly. If your bread is fresh, toast the cubes in a 300°F oven for 10 minutes to dry them out. Cheese: White cheddar provides a creamy, sharp melt. Pre-shredded cheese often contains anti-caking agents that prevent smooth melting, so grate it yourself from a block. Parmesan adds a salty, nutty finish—use freshly grated for the best flavor. Bacon: Thick-cut bacon gives a meatier bite and renders more flavorful fat for cooking the vegetables. If you prefer less smoke, try turkey bacon, but reduce the cooking time.

Equipment You’ll Need

A 9×13-inch baking dish (glass or ceramic for even heat), a large skillet (preferably nonstick or cast iron), a medium mixing bowl, a whisk, tongs for turning bacon, and paper towels for draining. A sharp chef’s knife and cutting board are also handy for chopping the bacon and vegetables. No special gadgets required.

Tips for the Best Texture and Flavor

I’ve learned that pressing down gently after pouring the egg mixture is key—it ensures every bread cube soaks up the custard. My family loves the crispy edges, so I bake until deeply golden. If you prefer a softer top, cover with foil halfway through. Don’t skip the overnight rest; it allows the bread to fully absorb the eggs, creating that signature custard texture. For even cooking, use day-old bread—fresh bread turns mushy. Also, let the strata sit at room temperature for 15 minutes before baking to take the chill off, which helps it bake evenly.

How to Serve This Strata

Top each serving with a sprinkle of fresh chives or parsley for a pop of color, a dollop of sour cream or Greek yogurt for tang, and a dash of hot sauce if you like heat. Pair it with a bright fruit salad (think berries and citrus) or roasted breakfast potatoes for a hearty brunch spread. A simple green salad with lemon vinaigrette also cuts through the richness beautifully.

Freezing Instructions

Let the baked strata cool completely, then cover the dish tightly with plastic wrap and a layer of foil. Alternatively, cut it into individual portions, wrap each in plastic wrap, and place in a freezer-safe bag. Freeze for up to 3 months. To serve, thaw overnight in the refrigerator, then reheat as directed. Do not freeze unbaked strata—the texture suffers.

Reheating Leftovers

For the best texture, reheat the strata in the oven. Cover the dish with foil and warm at 350°F for 15–20 minutes, or until heated through. If you’re in a hurry, microwave individual portions on medium power in 30-second bursts, but note that the crispy edges will soften. A toaster oven works great for single servings—just watch the top to avoid burning.

Frequently Asked Questions

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Breakfast Strata

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 12 servings

Course: Breakfast

Cuisine: American

Calories: 315

Ingredients

  

• 6 slices uncooked bacon
• 1 cup onion chopped
• 4 cup freshly chopped spinach
• 3 garlic cloves minced
• kosher salt and black pepper
• 8 large eggs
• 2.5 cup whole milk
• 2 tsp dijon mustard
• 1 tsp salt
• 0.25 tsp fresh ground black pepper
• 8 cup cubed day old bread 1-inch pieces, hearty Italian, French or sourdough
• 2 cup grated white cheddar cheese
• 0.25 cup freshly grated parmesan cheese

Equipment

• large skillet
• 9×13-inch baking dish
• paper towels
• tongs
• knife
• cutting board
• medium bowl
• whisk

Instructions

 

1. Grease a 9×13-inch baking dish with non-stick cooking spray.
2. Heat a large skillet over medium heat. Lay the bacon strips flat in the skillet. It’s okay if the slices overlap slightly, but try not to crowd the pan too much, as the bacon will shrink as it cooks. Cook until slightly crispy, turning occasionally with tongs or a fork. Use tongs to remove it from the skillet and place it on a paper towel-lined plate. Drain all but about 1 tablespoon of the grease from the skillet. Let the bacon cool to room temperature and then chop into bite-size pieces. Set aside.
3. Heat the skillet with the remaining bacon grease over medium-high heat. Add the onion and cook until tender, stirring occasionally, about 5 minutes. Add the spinach and cook for 2 to 3 minutes or until mostly wilted. Add the garlic and cook for 1 minute. Season with salt and pepper, to taste. Remove from heat and stir in the bacon pieces.
4. In a medium bowl, whisk together the eggs, milk, Dijon mustard, salt, and pepper.
5. Spread half of the bread cubes evenly into bottom of the prepared baking dish. Top evenly with half of the spinach bacon mixture. Sprinkle half of the cheese on top.
6. Repeat this same layering process with bread, spinach bacon mixture, and cheese.
7. Give the egg mixture a quick whisk and evenly pour over the strata. Sprinkle with parmesan cheese. Gently press down with your hands across to submerge ingredients into the egg mixture.
8. Cover the strata and refrigerate overnight. When ready to bake, take the dish out of the fridge and let it sit at room temperature for 15 minutes. Preheat the oven to 350 degrees F. Bake the strata uncovered for 50 to 60 minutes, or until golden brown. If the top is getting too brown, you can loosely cover it with foil and continue baking. Remove from oven and let cool 10 minutes before serving.