Breakfast Strata (with the fillings you choose)
“I have tried dozens of breakfast casseroles over the years but my family could not stop raving about this one when I made it this week. The flavor was perfect!” Wendi
A breakfast strata casserole showcases its unique personality through your choice of savory fillings – vegetarian or meat-based. These are combined with its core ingredients of eggs, milk, bread, and cheese to make an easy, stress-free, make-ahead dish.
It’s like a savory bread pudding with a pillowy moist texture. Delicious entertaining fare for weekends, holiday breakfasts, potlucks, brunch, or lunch.
What to expect
Simplified recipe: This breakfast strata is a simple recipe. Unlike many traditional strata recipes, we take a unique approach by eliminating fussy layers and combining all the ingredients into one simple mixture. We’ve also included a couple of other shortcuts to streamline the process.
Make it your own: Stick with the core classic ingredients or get creative by adding your favorite fillings. We have options in the recipe for a vegetarian version or a meat-based dish to suit your preferences.
Prepare ahead of time: One of the best things about this strata recipe is its convenience. You can assemble it the day before, freeing up your time for other activities and ensuring a stress-free breakfast or lunch the next day.
Ingredients – tailored to your taste
Bread: Stale or dry bread is recommended, with or without crusts. My preferred choice is Challah. Most strata recipes use Italian bread, but French bread, brioche and gluten-free bread also work well. Even pumpernickel which will give the strata a unique twist.
Cheese: I use a combination of fresh Gruyere and Parmesan cheese. Also try sharp Cheddar cheese, Fontina, Mozzarella or Monterey Jack.
Milk or Cream: Use any combination and any type of milk and cream (depending on the level of richness you like).
Seasonings: I use thyme, Dijon mustard, salt, black pepper and a dash of nutmeg. You could also try paprika, a bit of hot sauce, rosemary, marjoram or dry mustard.
Fillings (choose what you like): Caramelized or sautéed onions, spinach, asparagus, cherry tomatoes, bell peppers, mushrooms, bacon, ham, sausage. Crumbled goat cheese can be added as well. All fillings should be cooked except asparagus and green onions (which will have enough time to cook in the oven if not too thick).
Variations
- For a sweet strata, skip the cheese and add berries or bananas for the filling. And a splash of vanilla.
- For a dairy free version, use dairy-free milk alternatives, like almond or soy milk, and dairy-free cheese.
- For a lower calorie and fat strata, use 2% milk and low-fat cheese.
- Toppings (optional): You can use toppings to enhance the flavors of the strata after it’s baked such as chutney, Greek yogurt or sour cream with chives.
Breakfast strata – step by step
Shortcut Tips
- Cheese: Freshly grated cheese is best for taste and texture (it melts better), but shredded packaged cheese is a great convenience.
- Fillings: Try fillings that don’t need to be cooked e.g. asparagus, green onions or pre-cooked ham and sausage.
- Process: Many recipes use layers of bread, cheese and fillings – a more traditional but fussy process. My trick is to cube the bread and combine the entire mixture in one bowl, then spoon it into the casserole dish. Much easier!
What to serve with breakfast strata
A breakfast strata recipe can stand on its own or pair well with a tropical fruit salad or a fig salad with pomegranates. A smoothie on the side is another good option.
Make Ahead
- A strata is the perfect make-ahead dish the day before to be served to next morning. See instructions in the recipe.
Recipe FAQs
Stale bread helps to absorb the egg and milk mixture better, resulting in a creamier and more cohesive texture. It also helps maintain the structure of these strata so it doesn’t become mushy. If you don’t have stale bread, cube and toast it a little before using it.
Use the right bread-to-egg ratio, use dry bread, and make sure you precook watery vegetables to eliminate their water before adding them to the strata.
It is important for the bread to absorb all the liquid egg mixture, so it’s best to wait at least 30 minutes (60 minutes is even better) before baking.
The length of cooking depends on how thick the strata is in the pan. The strata will be fully baked when it doesn’t jiggle in the center when you shake it or when a toothpick comes out clean. Try not to overcook the strata or it will become dry.
Other breakfast recipe ideas you might like
- super moist banana bread
- Gordon Ramsay scrambled eggs (foolproof!)
- lox and bagels
- English muffins (step by step)
- carrot cake oatmeal
- lemon blueberry pancakes
You can check out our full list of vegetarian brunch recipes for Mother’s Day or all our breakfast/brunch recipes.
Please leave a 5 star rating ***** with a comment in the recipe card below if you like the recipe, Thanks so much!
Breakfast Strata (with great fillings)
Ingredients
Core ingredients
- 8 cups bread, any kind, cut into 1 inch/2.5 cm cubes , Note 1 (~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 cup grated Gruyere cheese, Note 2 (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), Note 3
- 10 ounce package chopped frozen spinach; 1 large onion; 8 -10 breakfast sausage links; 8 slices bacon; 2 cups diced cooked ham; 16 ounces mushrooms chopped; 1/2 cup green onion chopped. Other veggies like red peppers or sweet potatoes.
Instructions
- 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.
- PREPARE FILLINGS: For vegetarian strata, I use spinach, onions, mushrooms. For meat-based, I use sausage, onions, spinach. Choose and prepare 2-3 of these options. Spinach: Defrost and squeeze water out using hands or paper towels. Get as much water out as possible. Onions: Dice a medium onion or chop in food processor. Sauté in large skillet in 2 teaspoons olive oil on medium heat until translucent (or cook 25-30 minutes, stirring, to caramelize, adding 1/2 teaspoon sugar to speed up caramelization). Sprinkle with a pinch of salt. Mushroooms: Sauté in butter or olive oil for 5-7 minutes on medium-high heat until all liquid is absorbed. Sprinkle with salt and garlic powder. Sausage: Pan fry or grill until no longer pink on medium-high heat. Cut into small pieces. Or remove from casings and sauté ground sausage until cooked. Bacon: Fry or microwave. Or bake at 400F for 18-20 minutes. Crumble. Green Onions or Ham: Chop. No need to cook.
- PREPARE CORE INGREDIENTS: Cut bread (with or without crusts) into 1 inch/2.4 cm cubes. Measure 8 cups (~500 grams challah) packed. Place in large bowl. In separate bowl, whisk together eggs, milk and all seasonings. Grate cheeses.8 cups bread, any kind, cut into 1 inch/2.5 cm cubes , Note 1, 8 -10 large eggs, 2 3/4 cups whole milk or half and half cream, 1 1/2 cup grated Gruyere cheese, Note 2, 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)
- ASSEMBLE AND REFRIGERATE: Add to large bowl with bread: egg mixture; the vegetable filling; and cheeses (reserving 1/2 cup cheese to sprinkle on top). Mix lightly to combine well. Pour into prepared casserole dish or pan(s). Sprinkle on remaining cheese. Cover with plastic wrap or aluminum foil and refrigerate for at least 30 minutes (1 hour is better) or overnight. This allows the bread to absorb the egg mixture.
- BAKE AND SERVE: Heat oven to 350F/176.7C. Remove strata from fridge. Uncover and bake for 40-50 minutes until puffed and golden brown on top – and just until the center doesn't jiggle when you shake the pan. Toothpick inserted in center should come out clean. If using a slightly bigger pan, bake 5-10 minutes less as strata will be thinner. Don't overbake as the strata will become dry. Serve warm. Garnish with sour cream if desired.
Recipe Notes
- Bread options: Slightly stale or dry bread is recommended, with or without crusts. My preferred choice is Challah. Italian bread, but French bread, brioche and gluten-free bread (even pumpernickel) also work well.
- Cheese options: I use a combination of fresh Gruyere and Parmesan cheese. Also good: sharp Cheddar cheese, Fontina, Mozzarella or Monterey Jack.
- More filling options: Caramelized onions, bell peppers, cherry tomatoes, cooked ham, asparagus, sun-dried tomatoes. All fillings should be cooked except asparagus, sundried tomatoes and green onions (which will have enough time to cook in the oven if not too thick). Crumbled goat cheese can be added as well (about 1/2 cup/60 grams).
- Variations:
- For a sweet strata, skip the cheese and add berries or bananas for the filling. And a splash of vanilla.
- For a dairy free version, use dairy-free milk alternatives, like almond or soy milk, and dairy-free cheese.
- For a lower calorie and fat strata, use 2% milk and low-fat cheese.
- Toppings (optional): You can use toppings to enhance the flavors of the strata after it’s baked such as chutney, Greek yogurt or sour cream with chives.
- Make Ahead: Baked breakfast strata can be kept in the fridge for 3-4 days. Strata can be frozen, covered, for up to 3 months. Defrost on the counter before baking the next day or overnight in the fridge.
Nutrition
This recipe was inspired by Epicurious, Once Upon a Chef and The Chunky Chef.
This looks delicious. What amount of cherry tomatoes would you recommend? Do you leave them while? And do you cook them with the other fillings or put them in uncooked? Thanks!
Hi Liz. Good question. I haven’t tried with cherry tomatoes but here is what I would do. I would use about 1 cup (150 grams) or a bit more (depending on what other add-ins you choose). I would cut them in half and use one of two options: either give them a good squeeze over the sink the get rid of most of the liquid. Or sauté them for a few minutes in butter or oil until most of the liquid evaporates. Then add them to the egg mixture. I hope that helps. Let us know how it turns out!
I made this recipe for our Sourdough Bakers Club potluck. This got a thumbs up…it was a hit. I did the vegetarian with mushrooms, onions and spinach. Will definitely make again.
Lovely to hear 🙂 We appreciate you taking the time to leave a comment – thank you!
I have tried dozens of breakfast casseroles over the years but my family could not stop raving about this one when I made it this week. The flavor was perfect!
Thanks for the ringing endorsement Wendi! So glad the family liked it!
This got a great review on Christmas morning. Used sour dough bread and mushrooms and spinach, plus half and half – everything else recipe-followed. Made it the night before but did get up to pop it in the oven at 6:30 since it takes 45 minutes in the oven. Will be serving this each Christmas morning going forward!
Happy for the great reviews from your diners and the recipe’s new spot on your Christmas menu! Thanks Judy!
I made this for christmas for family — it was a hit! I baked french bread (bought par baked, so just 8-10 mins in the oven), and had sausage taken out of the casing, rosemary, and spinach. Delicious, and looked so beautiful on the table. Thank you for this recipe! I will certainly be using it again!
Happy it was a hit! This recipe, in fact, has become very popular, even beyond holiday times. We really appreciate you taking the time to leave a comment 🙂
I’ve made a number of strata’s over the years but this is the new fave!!
I added fresh chopped spinach, diced onion, chicken sausage, asparagus and cherry tomatoes. Delish ?
That sounds delicious! Glad you liked the recipe Sue. Thanks for leaving a comment 🙂
If I bake it ahead. How do I reheat it to serve? Having friends and family over after a play and will not have an hour to preheat oven and cook it.
Looks delicious! Thank you!
To reheat the baked strata from the fridge, cover it well with foil (so it doesn’t dry out) and reheat for 20-30 minutes at 350F in the oven. You can also reheat it in the microwave (covered in plastic wrap) for a few minutes, but it may not heat as evenly. Hope you enjoy it.
Hi, Recipe sounds great and easier than the one I usually follow.
Have you made in advance in a large pyrex, frozen and used at a later date. (I will defrost the night before and heat the day of)
Trying to save time for an upcoming party but I don’t want to compromise the taste or texture. Thanks
Hi AnnMarie, Opinions vary on freeing unbaked strata. I think it’s safe, but I know you’re concerned about the texture (although it will likely be fine). If you do freeze it ahead, make sure you wrap it well, defrost it the night before in the fridge, bring it to room temperature for 1/2 hour the next day, then bake. An alternative is to prepare the strata 2 days ahead of serving and keep it well wrapped in the fridge if that helps.
I will clarify these options in the recipe notes, so thanks for bringing it up. I hope this helps.
I love the idea of your breakfast strata! I’m vegan. Your recipe calls for 8-10 eggs. I’m wondering if I can do a similar thing using a vegan egg base (in my Vitamix, soft tofu, nutritional yeast, black salt, turmeric…) I can’t see why not but wondered if anyone has tried this. Works for vegan French toast casseroles ( minus the nutritional yeast!)
I’m off to try your Montreal bagel recipe. I can’t believe the places I’ve lived in Canada and the bakeries/grocery stores with what they CALL “bagels”. Absolutely shameful!!! I’m a Montrealer who SHOULD have been making her own bagels for years already having moved from there….so today is the day. No more “bread with holes in the middle” from stores locally any longer! Haha! Thank you from one Kook to Another!
Hi Mandy, I can’t speak to the vegan egg base for the strata, but if you try it, I (and I’m sure other readers) would love to hear how it worked out. As for the ‘real’ Montreal bagels, I hope you like them! They are very authentic except for the wood oven of course. Good luck!
Made 2 for a birthday brunch. One regular (sausage, spinach, onion) and another but with gluten free bread. Everyone loved it and those casserole pans were scraped clean!
Highly recommend !!
Thanks very much for leaving a comment Joanne. Glad the stratas were a hit!
Can I use fresh spinach for the strata?
Yes no problem. Just give it a rough chop and sauté it with whatever other veggies your using. You will need about 1 to 1 1/2 pounds raw spinach or 15 cups for the equivalent of 10 ounces frozen. But exact measurements are not needed for the filling options.
Would shredded Hash Browns work also? Fried first?
Hi Walter, I can’t speak to how they would taste, but the cooked hash browns should work fine in the strata. I would love to hear how it turns out!
Hi! This looks delicious! Have you tried freezing it in individual portions for a quick breakfast? I wonder if it would still be good?
Thanks Erika! I haven’t tried that, but it should work well. And it’s a great quick breakfast or lunch idea. Either cool, cut into portions and wrap well individually before freezing. Or cool, cut, flash freeze for 30-60 minutes on a baking sheet, then pile the individual portions into an airtight container or sealed freezer bag. Warm up in the microwave. Hope that helps.