This bacon cheese breakfast strata is a make ahead egg and bread bake with crisp bacon, melted cheese, and a custardy center, ready to slide into the oven on a busy morning.
Cubes of day old bread soak up a seasoned egg and milk mixture, then puff up and turn golden in the oven. It feeds a crowd for brunch or a relaxed weekend, and because the assembly happens ahead, the only job on the day is baking.
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Why This Bacon Cheese Breakfast Strata Recipe Works
Soaking is what makes a strata special. Letting the bread sit in the custard for at least 30 minutes, or overnight, lets every cube drink up the egg mixture so the bake comes out soft and custardy instead of dry and patchy.
Stale bread holds its shape. Slightly dry cubes absorb more liquid than fresh bread and keep their structure in the oven, which gives you distinct bready bites inside a creamy set custard.
Bacon and cheese carry the flavor. Browning the bacon first renders the fat and crisps the edges, and cheese through the center plus extra on top gives melty pockets inside and a golden crust outside.
Ingredients for Bacon Cheese Breakfast Strata
- 10 oz bacon, diced, or ham
- 6 large eggs
- 1 1/4 cups milk, whole or low fat
- 1/8 tsp kosher salt
- 1/2 tsp black pepper
- 7 cups plain bread cubes, cut into 3/4 inch pieces, preferably a little stale, such as baguette
- 2 cups shredded cheese, divided
- 1 tbsp finely chopped fresh parsley, for garnish, optional
- 1 tsp butter, to grease the baking dish
Bacon. Dice it before cooking. Brown it in a skillet until lightly crisp, then drain it on paper towels so the bake is not greasy.
Eggs and milk. Whisk them until smooth with no streaks of yolk. Whole milk gives the richest custard, but low fat milk also works.
Bread. Choose a plain, sturdy loaf such as baguette or a country white. Cut it into even cubes so they soak evenly.
Cheese. Shred it yourself for a smoother melt. A sharp cheddar, a Colby Jack blend, or a mix of favorites all work.
Parsley. A scatter of fresh green at the end adds color and a clean flavor against the rich filling.
How to Make Bacon Cheese Breakfast Strata
1. Cook the bacon Heat a large nonstick skillet over high heat. Add all but 2 tablespoons of the diced bacon and cook until lightly browned, then drain on paper towels. Keep the reserved raw bacon for the top.
2. Mix the custard In a large bowl, whisk the eggs, milk, salt, and pepper until smooth.
3. Combine and soak Stir in the bread cubes, 1 1/2 cups of the cheese, and the cooked bacon. Cover and refrigerate for at least 30 minutes, or overnight.
4. Heat the oven Heat the oven to 350 degrees F and grease a 2 quart baking dish.
5. Fill the dish Transfer the soaked mixture to the dish and top with the reserved bacon and the remaining 1/2 cup cheese.
6. Bake Bake for 45 to 50 minutes, until puffed and golden and an instant read thermometer in the center reads 160 degrees F.
7. Rest and serve Let it sit for a few minutes, then cut into squares and garnish with parsley.
How to Serve Bacon Cheese Breakfast Strata
Serve the squares warm, with fresh fruit or a green salad on the side. They fit neatly into a brunch spread alongside muffin tin egg bites and a plate of fluffy pancakes for the sweet tooth, or next to a tray of tater tot sausage breakfast casserole for a larger crowd. Add a chilled strawberry blueberry kefir smoothie to round out the table.
How to Store and Reheat Bacon Cheese Breakfast Strata
Cool leftovers, cover, and refrigerate within 2 hours of baking. They keep for 3 to 4 days in the refrigerator. For longer storage, wrap individual squares tightly and freeze for up to 2 months, then thaw overnight in the refrigerator. Reheat in a hot oven at 350 degrees F, covered with foil, until the center reaches 165 degrees F. The assembled, unbaked dish can sit covered in the refrigerator overnight before baking.
Tips and Variations for Bacon Cheese Breakfast Strata
Use stale bread. Leave cubes out on a tray for a few hours, or dry them in a low oven, so they absorb more custard.
Do not skip the soak. Even 30 minutes helps, but overnight gives the creamiest center.
Drain the bacon well. Excess grease keeps the bread from setting properly.
Swap the meat. Diced ham works in place of bacon, and cooked sausage is another good option.
Add vegetables. Sauteed spinach, onions, or peppers add color. Cook them first and squeeze out extra water before mixing.
Check the center. The bake is done at 160 degrees F, when the middle is set and no liquid egg shows when you press the surface.
Rest before cutting. A short rest firms up the custard, so the squares hold together on the plate.
Handle eggs safely. Cook egg dishes until fully set, and for more guidance on handling eggs safely see the Montana State University Extension egg fact sheet.
Frequently Asked Questions About Bacon Cheese Breakfast Strata
What is a bacon cheese breakfast strata?
It is a baked casserole made from cubes of bread soaked in an egg and milk mixture with bacon and cheese. It puffs in the oven like a savory bread pudding.
Can I make a bacon cheese breakfast strata the night before?
Yes. Assemble it, cover it, and refrigerate it overnight. Bake it straight from the refrigerator the next morning, allowing a few extra minutes if the dish is very cold.
How do I know a bacon cheese breakfast strata is done?
It should be puffed and golden, with a set center that reaches 160 degrees F on a thermometer.
What bread works well?
Sturdy, slightly stale bread such as baguette, ciabatta, or a country white loaf holds its shape and soaks up the custard well.
Can I freeze it?
Yes. Cool the baked strata, wrap individual squares tightly, and freeze for up to 2 months. Reheat until steaming hot at 165 degrees F.
Bacon and Cheese Breakfast Strata
Equipment
- Large nonstick skillet
- 2 quart baking dish
- Mixing bowl
Ingredients
Main Ingredients
- 10 oz bacon diced, or ham
- 6 large eggs
- 1 ¼ cup milk whole or low fat
- ⅛ tsp kosher salt
- ½ tsp black pepper
- 7 cup plain bread cubes 3/4 inch pieces, slightly stale
- 2 cup shredded cheese divided, 1 1/2 cups mixed in and 1/2 cup on top
- 1 tbsp fresh parsley finely chopped, for garnish
- 1 tsp butter to grease the dish
Instructions
Cooking
- Brown the bacon. Cook all but 2 tablespoons of the diced bacon in a hot skillet until lightly browned, then drain.
- Whisk. Beat the eggs with the milk, salt, and pepper until smooth.
- Soak. Fold in the bread, 1 1/2 cups of the cheese, and the cooked bacon, then refrigerate at least 30 minutes or overnight.
- Assemble. Heat the oven to 350 degrees F, pour the mixture into a greased dish, and top with the reserved bacon and remaining cheese.
- Bake. Bake 45 to 50 minutes, until puffed, golden, and 160 degrees F in the center.
- Rest. Cool for a few minutes, slice into squares, and top with parsley.
