Easy Breakfast Strata (Choose Your Fillings)
“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 good breakfast strata recipe should be easy, customizable, make-ahead, and mostly hands-off (like this one). It starts with the classic base of eggs, milk, bread, and cheese, then lets you choose the fillings: vegetarian, meat, or both.
Think of a breakfast strata as a savory bread pudding with a pillowy, custardy center and golden top. Perfect for holiday mornings, weekend breakfasts, or potlucks.
What to expect
Streamlined, no-fuss method: Most strata recipes call for stacking multiple layers. Our unique approach simplifies things by eliminating fussy layers, mixing everything in one bowl, and using a few smart shortcuts.
Fully customizable fillings: Stick with the core classic ingredients or add what you love. Spinach and mushrooms? Bacon and cheddar? A mix of sautéed vegetables? The recipe is built for flexibility, with vegetarian and meat options included.
Make-ahead convenience: 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 works best, with or without crusts. Most strata recipes use Italian bread, but Challah (my choice), French bread, brioche and gluten-free bread also work. Even pumpernickel, which will give the strata a unique twist.
- Cheese: Fresh Gruyere + Parmesan cheese are classic. Sharp Cheddar cheese, Fontina, Mozzarella, or Monterey Jack also work well.
- Milk or Cream: Use any combination of milk, half and half, or 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 from caramelized onions, spinach, asparagus, bell peppers, cherry tomatoes, mushrooms, bacon, ham, or sausage. Goat cheese works too. Asparagus and green onions can go in raw (all others need to be cooked).
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.
Step by step instructions
Shortcut Tips
- Cheese: Freshly grated cheese melts better and has fuller flavor, but shredded packaged cheese is just fine if you’re short on time.
- Fillings: Use fillings that don’t need cooking – asparagus, green onions or pre-cooked ham and sausage – to cut down on prep.
- 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
Sides: A breakfast strata recipe can stand on its own or pair well with a bowl of berries, a tropical fruit salad or a fig salad with pomegranates. A smoothie on the side is another great option.
Toppings: You can also add extra flavor after baking with chutney, Greek yogurt or sour cream with chives.
Recipe FAQs
Stale or slightly dried-out bread absorbs the egg mixture better, resulting in a creamier, sturdier custardy texture without turning mushy. If your bread is fresh, cube and toast it a little before assembling the dish.
Excess moisture is the main cause of sogginess. Use dry bread, precook watery vegetables (like mushrooms or spinach), and stick to the recommended bread-to-egg ratio.
You can, but the texture won’t be as creamy. Let the assembled strata sit at least 30 minutes – ideally 60 minutes (or overnight) – so the bread can fully soak up the custard.
The center should no longer jiggle when you gently shake the dish. A toothpick or knife inserted in the middle should come out clean. Avoid overbaking or it may turn dry. Cooking time will depend on how thick the strata is in the pan.
Yes. To freeze baked strata, let it cool completely, then freeze it tightly wrapped for up to 3 months. Thaw in the fridge overnight and rewarm, covered, in the oven until heated through. Freezing unbaked strata also works well (see recipe notes under Make-ahead)
Yes. Use a larger roasting pan or two 9×13-inch (22 x 33 cm) dishes. Add 5-10 minutes to the bake time and check the center for doneness.
More breakfast recipe ideas
- 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 collection 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, Thank you 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 best, with or without crusts. Use Challah (my choice). Italian bread (traditional), French bread, brioche or gluten-free bread (even pumpernickel).
- Cheese options: Fresh Gruyere and Parmesan cheese are classic. 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): Boost flavor after baking with a topping of chutney, Greek yogurt or sour cream with chives.
- Make Ahead:
- Assemble ahead: Mix and assemble the strata, then refrigerate up to 24 hours.
- Freeze unbaked: Wrap tightly and freeze up to 3 months. Thaw overnight, then bake as directed.
- Freeze baked: Cool completely, wrap, and freeze up to 3 months. Reheat covered at 350°F.
- Avoid freezing if fillings are very watery (e.g. raw tomatoes).
- Leftovers will keep for 2-3 days in the fridge in an airtight container.
Nutrition
This recipe was inspired by Epicurious, Once Upon a Chef and The Chunky Chef.
I have made this recipe dozens of times—for a baby shower, a big luncheon and many times for family, even for dinner. I have used prob every veg combination there is and it’s always great. There’s one in the oven right now with shredded carrots (slightly precooked), leftover cauliflower, zucchini, red,pepper and onion. I only had cheddar and parm for cheese…it will still be totally great. That is magic of it!
Thanks for the inspiration Betsy. You are clearly and expert and experimenter on this versatile strata now! We appreciate your comment 🙂
can I possibly make 2 days ahead?
Yes, you can make this two days ahead but it may be a touch more custardy with the extended time for the bread to absorb the egg mixture. Make sure you cover it tightly in the fridge and, before baking, let it sit on the counter for half hour (for more even baking). Hope you like it!
Hello from Riyadh
We had stale sweet Hasawi bread (from the Eastern part of Saudi Arabia), and I searched for a recipe that was savory to put the bread to good use. I found this recipe.
My children, who are my food critics, rated it 8 out of 10, primarily due to the inconsistent, in their opinions, tastes of sweet bread and sausage links.
Other than this, they loved it and want me to make it again, with other breads.
Thank you
So glad your kids enjoyed it, even with the sweet bread. Maybe with a different bread, it will get a 10/10 next time!
If I want to freeze one, do I have to bake it then freeze it? Or can I freeze it before baking?
Hi Beth. You can freeze the strata before baking. Here’s what it says under ‘make ahead’ in the recipe notes: The unbaked strata can be frozen, covered, for up to 3 months. Defrost on the counter before baking the next day or overnight in the fridge. Hope you enjoy it.
If allergic to mushrooms, what could you substitute to keep the strata vegetarian?
Thanks
Gayle
Hi Gayle, you can simply leave out the mushrooms and use caramelized onions and spinach. Or perhaps add some sauteed red bell pepper and zucchini or uncooked chopped asparagus. Hope that helps – enjoy 🙂
Loved the shortcuts! My sister makes the fussy version but I didn’t have time for all that this time. I only had to make half a batch(for 3 people) and the measurements were easy to divide by 2.
I love shortcuts when they don’t compromise taste!
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!
Oh! forgot to say- I used left over yellow squash,onion and cheese casserole, breakfast sausage and fresh cooked broccoli for the fillings with thyme and a good few shots of hot sauce as my “audience” was from Sri Lanka and like everything spicy. 🙂 Delicious!
Yum!
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!