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Bacon and Cheese Strata

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This Bacon and Cheese Breakfast Strata goes bold by being piled high with gooey tangy cheddar, crispy bacon, and topped of with fresh herbs.


Hi Bold Bakers!

Breakfast it the most important meal of the day, especially when it’s BOLD!

This Bacon and Cheese Breakfast Strata takes that idea to an entirely new level. My breakfast strata is like a savory bread pudding piled high with gooey tangy cheddar, crispy bacon, and topped of with fresh herbs. Held together by a rich eggy custard, this strata takes all the best parts of breakfast: the egg, bacon and toast, and transforms it into one of the boldest breakfasts you’ve ever had!

What is a strata?

Similar in flavor to a quiche, a strata is a savory bread pudding, and just like bread pudding, my breakfast strata starts with good bread and an egg custard.

I like to use slightly stale crusty bread as this really helps to absorb the custard, creating a lovely soft spongy texture to the strata after baking. The egg custard mixture is where things get exciting, though, as I not only add the traditional cream — but I add lots of cheese, cooked bacon, and green onion. All of this both flavors the strata and holds it together.

[ Savory needs sweet! How about my No-Knead Cinnamon Rolls? ]

After soaking and baking, the result is a gorgeous savory looking pie perfect for slicing and feeding a big crowd. Whoever you share this with will surely be coming back for seconds and thirds!

 

Can a strata be made ahead?

Since the custard need to time to soak into the bread and marry with all the other flavors, this is a great option for a make ahead breakfast. You can assemble the strata a night in advance and allow it to soak and set up in the fridge. This makes this a great make-ahead breakfast. Instead of worrying about fussy scrambled eggs or omelets I highly suggest you give this a try for your next special brunch occasion!

 

What can I add to my strata?

Just like any other bread pudding, this savory strata is a blank canvas for all of your favorite breakfast flavors. I like to experiment with other leftovers i have in my fridge and encourage you to do the same! From fresh spinach and cooked sausage to diced tomatoes and bell peppers, it’s endless when it comes to adding to this recipe!

Want More Options For Breakfast?

5 from 5 votes
Bacon and Cheese Strata
Prep Time
15 mins
Cook Time
40 mins
soaking time
1 hr
Total Time
55 mins
 

This Bacon and Cheese Breakfast Strata goes bold by being piled high with gooey tangy cheddar, crispy bacon, and topped of with fresh herbs.

Course: Breakfast
Cuisine: American
Servings: 8
Calories: 216 kcal
Author: Gemma Stafford
Ingredients
  • 6 eggs
  • cup (10oz/300ml) milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 7 cups (14oz/420g) baguette (preferably slightly stale)
  • 10 slices of cooked bacon, chopped
  • 2 cups (6oz/170g) grated cheddar cheese
  • Parsley , finely chopped for garnish
Instructions
  1. In a large bowl, whisk the eggs, milk, salt and pepper in a large bowl.

  2. Slice the baguette into 1 inch (2 cm ) cubes. 

  3. Place the bread in the bowl followed by the cheese and cooked bacon. Mix together making sure all the bread gets coated. Set aside in the fridge for an hour or until all the egg is soaked into the bread. (I leave mine overnight in the fridge for really good soakage)

  4. To Cook: Preheat oven to 350°F (180°C)

  5. Grease a 8 inch springform cake pan. Pour the bread mixture into the cake tin, pat down the bread cubes to compress and scatter over a little more bacon and cheese if you have it. Cover with foil.

  6. Bake for 25 minutes, then remove the foil and bake for a further 10-15 minutes or until firm to touch in the middle.

  7. Allow to rest for 5 minutes before removing the springform and cutting into slices to serve. Garnish with parsley and enjoy!
  8. Store leftovers in the fridge for up to 3 days. 

Nutrition Facts
Bacon and Cheese Strata
Amount Per Serving (1 slice)
Calories 216 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 7g 35%
Monounsaturated Fat 5g
Cholesterol 147mg 49%
Sodium 479mg 20%
Potassium 150mg 4%
Total Carbohydrates 6g 2%
Sugars 2g
Protein 14g 28%
Vitamin A 10%
Vitamin C 1%
Calcium 23%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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25 Comments

Write a Comment and Review

  1. TeacupChan on November 18, 2018 at 12:35 pm

    Do you want to become your mother’s favorite child?

    Well, if you make this for her, she’ll be the one buying you the #1 child mug.

    When my mom and I watched this video together, we both instantly turned to my dad (the chef of the house) in unison and demanded him to make this. And if he wasn’t going to make it–I declared as I stood up from the couch (probably in a superhero pose)–that I will make it myself!

    Eggs…. bread… cheese… and bacon!? How could this recipe be any less than delicious!

    With some help from my dad, I made this delectable creation… and it was amazing. Not only was the end product delicious, we got to snack on the bread crusts as we made it. Just slather some butter on those crusts and you’re on the way to heaven!

    Anyway, 100/10, would totally make again XD

    • Gemma Stafford on November 19, 2018 at 8:45 am

      WOW thank you so much for the lovely message 🙂

  2. cassi-jo on October 28, 2018 at 2:39 am

    I have just found this recipe and I know I’ll love it.

    Gemma, does this cook well in a springform pan or should I use a different pan? I have 2 of my MIL’s bundt pans. They are both the type w/the legs on top to help the cakes drop out & they’re 2-piece. The flat bottom w/the tube in the middle come out leaving the outer shell of the main section of the pan. I can use 1 of these if it cooks better in them. I really need new baking pans but also a couple decent heavy sauce pans. This another perfect use of any leftover bread I’ve baked (tho leftover baked bread is a rarity when Myka’s home from college. 🤨🤣)

    • Gemma Stafford on October 29, 2018 at 2:55 am

      Hi Cassie-jo,
      I think you can use the flat bottom pan for this! No good reason not to.
      I can imagine that your bread does not get time to go stale with a young person about, in my house it was constant tea and toast!
      I hope you like this recipe,
      Gemma 🙂

  3. Patricia Paul on October 18, 2018 at 11:18 am

    This looks amazing and I can’t wait to try it. Can the leftovers be frozen?

    • Gemma Stafford on October 19, 2018 at 3:24 am

      Hi Patricia,
      Yes, I think it could be frozen, however it will be best freshly baked. you can reduce the recipe too to a smaller portion, that may be best,
      Gemma 🙂

  4. Toyota Vios 2018 on July 22, 2018 at 5:44 am

    Hi there every one, here every one is sharing such knowledge, thus it’s pleasant
    to read this web site, and I used to go to see this weblog all the time.

    • Gemma Stafford on July 23, 2018 at 3:27 am

      Hi there,
      Thank you, that is indeed very kind, and so true too. lovely to get the input from other Bold Bakers, a lot of great experience and knowledge for all of us.
      Gemma 🙂

  5. ERIALC on May 20, 2018 at 9:57 am

    I just made it with a bit of change in some of the ingredients: I used golden wheat bread, mozzarella cheese, and added 1 stick of unsalted butter, and spinach! It was a big hit! It was so easy to make, so yummy, and it’s like a complete meal 😊 Thanks Gemma for the recipe! I hope you can share with us more and How about some pastry next time? 😉

    • Gemma Stafford on May 23, 2018 at 7:33 am

      Hi there,
      Thank you for this very kind review. I am happy that you made it your own, well done,
      Gemma 🙂

  6. Liz on February 15, 2018 at 3:45 pm

    What type of bread were you using in the video?

    Thanks!
    Liz

    • Gemma Stafford on February 16, 2018 at 4:28 am

      Hi Liz,
      Here is the recipe:
      10 slices of bacon
      6 eggs
      1¼ cup (10oz/300ml) milk
      ¼ tsp salt
      Black pepper to taste
      7 cups (14oz/420g) lightly packed baguette / french stick cut into 2 cm / 1 inch cubes (preferably slightly stale)
      2 cups (6oz/189g) grated cheddar cheese
      Parsley, finely chopped for garnish
      You can use any white bread really, day old bread is good as it absorbs the other ingredients well.
      Gemma 🙂

  7. Elizabeth Aragon on October 6, 2017 at 11:26 am

    Can the Strata be made in a 9″ X 13″ casserole/pyrex dish or smaller size? I’m making it today for a Community breakfast tomorrow morning and want to stretch it a bit if I can. There will be other strata dishes as well.

    • Gemma Stafford on October 6, 2017 at 6:33 pm

      Yes you can, that will work well :).

      Hope everyone likes it.
      Gemma.

  8. Natalie on August 25, 2017 at 12:00 am

    Made it for my husband who’s a big egg enthusiast. He loved it! Added some scallions too to make it a little more dishy. Thanks for the recipe!

    • Gemma Stafford on August 25, 2017 at 2:15 pm

      I’m delighted you hear that, Natalie. Thanks for letting me know 🙂

  9. Amira on June 4, 2017 at 4:48 pm

    Hi Gemma,
    I want to ask you what is the temperature of the oven to make this recipe ? I used 180 cs and baked for 55 min it raised alot in the oven and after i removed it from the oven , it was shrinked alot i don’t know why .

    • Gemma Stafford on June 4, 2017 at 9:05 pm

      So you did nothing wrong. Think about it like a souffle. Souffles deflate when taken out of the oven. The eggs shrink and collapse. It is totally normal 🙂

  10. Veronica Lamb on May 12, 2017 at 1:38 am

    This is the prettiest strata I’ve ever seen! Always wanted to make one, and now that I have your recipe, I’ll try it. 🙂

    • Gemma Stafford on May 12, 2017 at 2:14 am

      hi Veronica,
      I am happy to hear this, it is a great one for the repertoire!
      Good to have you with us,
      Gemma 🙂

  11. Ninette on April 27, 2017 at 12:34 pm

    Hi Gemma

    Just wondering how well the Strata will warm up after refrigeration?

    • Gemma Stafford on April 28, 2017 at 12:47 am

      Hi Ninette,
      Very well! You can reheat this in the microwave, or in the oven. Think about this as a bread and butter pudding, it will be good for a day or two,
      Gemma 🙂

      • Ninette on April 28, 2017 at 1:18 am

        Thanks so much Gemma. That sounds really worthwile to make ahead.

  12. Jana on April 27, 2017 at 12:17 pm

    Hi Gemma, can I use eidam instead of cheddar? We dont here cheddar here. Thanks

    • Gemma Stafford on April 28, 2017 at 12:50 am

      Hi Jana,
      You need a cheese which has flavor, and Edam is very mild and does not melt so well!
      There are other strong cheeses too, take a look at your store. Ask at the cheese counter if you have one in your store.
      Gemma 🙂

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