Easy Breakfast Strata Recipe (Perfect for Brunch)

This easy breakfast strata is loaded with bread, eggs, fresh vegetables, and melty cheese, then baked until golden with a creamy, custardy center. Perfect for brunch, meal prep, or breakfast for dinner. Plus, it's a delicious way to put day-old bread to good use.

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Why you'll love this recipe

• Creamy, custardy, and golden: Soft, custard-soaked bread, melty cheese, and vegetables bake together with a golden top. Yum!
• Perfect for brunch or any meal: Serve it for a relaxed weekend breakfast, holiday brunch, breakfast for dinner, or whenever you need an easy crowd-pleasing meal.
• Great for making ahead: Assemble it the night before and just bake it in the morning.
• Easy to customize: Swap in your favorite vegetables, cheeses, or cooked protein to make it your own.
• A delicious use for day-old bread. Slightly stale bread soaks up the egg mixture. It's perfect as a leftover revival recipe to revive stale leftover bread. Don't Throw It Away!

Ingredients

• Bread: Day-old rustic or sourdough bread works best. It soaks up the egg mixture without getting soggy. There's no need to remove the crusts since they add texture and help create a golden top.
• Milk: Makes the strata creamy and tender. I recommend using whole milk.
• Ham: Adds savory flavor and protein. Use your favorite diced ham. I actually used nitrate-free oven roasted turkey. You can also use chicken or turkey bologna, like in my Olivier Salad with Cucumbers.
• Mushrooms: Bring an earthy, savory flavor to the strata. Slice them evenly so they cook down and release their moisture.
• Red bell pepper: Adds sweetness, color, and a little freshness. Any color bell pepper will work.
• Baby spinach: Wilts down nicely and adds nutrients and a pop of green color.
• Sun-dried tomatoes: Like in this Tuna Steak with Sundried Tomatoes and Figs recipe, sundried tomatoes add a tangy, savory depth of flavor. If you're using oil-packed sun-dried tomatoes, drain them well before chopping.
• Cheese: I used a combination of sharp cheddar and mozzarella for a creamy, melty texture. You can experiment with other cheeses, such as Gruyère or Swiss.
• Dried thyme: Pairs nicely with the vegetables, ham, and cheese.

See the recipe card below for the full ingredient list and exact measurements.

Substitutions and Variations

• Change the bread: Sourdough or rustic bread works great, but French bread, Italian bread, or another sturdy loaf can also be used. Just make sure it's slightly stale.
• Swap the vegetables: Use other vegetables you like. You can use zucchini, broccoli (like in my Baked Chicken Boats with Cheesy Broccoli Mushroom Filling recipe), asparagus, kale, or sautéed onions. Just make sure to cook vegetables with a high water content first to prevent the strata from becoming watery.
• Change the protein: You can also use cooked bacon, sausage, turkey, or leftover cooked chicken. Or, just leave it out for a vegetarian breakfast strata.
• Switch up the herbs: Fresh thyme, parsley, chives, or basil can be used instead of dried thyme. You can also add a bit of Italian seasoning for a different flavor.
• Make it overnight: Assemble the strata, cover, and refrigerate for 8–12 hours. Let it sit at room temperature for about 30 minutes while the oven preheats, then bake as directed below.

Step by Step Instructions

STEP 1: Cook the vegetables

Heat olive oil in a large skillet over medium-high heat. Add the mushrooms and red bell pepper. Season with salt, reduce heat to medium, and cook until the moisture has evaporated. Add the spinach and cook just until its wilted.

STEP 2: Make the custard

Whisk the eggs in a large bowl. Add the whole milk, Dijon mustard, salt, black pepper, garlic powder, and dried thyme. Whisk until everything smooth.

STEP 3: Assemble the strata

Spread half of the bread cubes loosely in a 9×13-inch baking dish. Top with half of the cooked vegetables, ham, sun-dried tomatoes, and cheese. Repeat with the remaining ingredients. Pour the egg mixture evenly over the top, then gently press the bread down so it absorbs the custard. Let rest for 30 minutes, or cover and refrigerate overnight.

STEP 4: Bake

Bake at 350°F for 45–55 minutes, until the center is set and the top is golden brown. Let rest for 10 minutes before slicing and serving.

Frequently Asked Questions

Serving suggestions

This savory breakfast strata is hearty enough to serve on its own, but it also pairs well with a few simple sides:

• Fresh fruit: Serve with a simple fruit salad, fresh berries, melon, or sliced oranges.
• Simple green salad: A lightly dressed arugula or mixed greens salad works great if you're serving the strata for brunch or breakfast for dinner.
• Avocado: Add sliced avocado or a simple avocado salad, such as this Citrus Avocado Salad, for extra freshness.
• Something sweet: For a brunch spread, pair it with muffins, scones, or these Coffee Cake Muffins (Two Filling Options).
• Condiments and sauces: Serve your favorite sauce or condiment on the side to add extra flavor. The strata would go well with this Sundried Tomato Dressing or this Creamy Roasted Red Pepper Greek Yogurt Sauce. You can find more ideas in my homemade condiments collection.

Storage and reheating tips

• To store: Let the strata cool completely, then transfer leftovers to an airtight container or cover the baking dish tightly. Refrigerate for up to 4 days.
• To reheat individual portions: Microwave for 1–2 minutes, or until heated through.
• To reheat a larger portion: Cover with foil and warm in a 350°F (175°C) oven until heated through. Remove the foil for the last few minutes if you'd like to crisp up the top again.
• To freeze: It's best to freeze individual portions after the strata has cooled completely. Wrap them well or store in a freezer-safe airtight container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Other delicious "Don't Throw It Away" ideas

Recipe

Easy Breakfast Strata Recipe

Irina

A savory breakfast strata with crusty bread, eggs, ham, vegetables, and cheese, baked until golden with a creamy, custardy center.

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Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Breakfast, Brunch

Cuisine American

Servings 8 people

Calories 402 kcal

Equipment

• ▢
  Large Skillet
• ▢
  Casserole Dish (9"x13")
• ▢
  large mixing bowl

Ingredients

  

1x2x3x

• ▢ 1 tablespoon olive oil
• ▢ ½ pound (225 gm) mushrooms sliced
• ▢ 1 red bell pepper diced
• ▢ 2 cups baby spinach
• ▢ 8 large eggs
• ▢ 3 cups whole milk
• ▢ 1 teaspoon Dijon mustard
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon black pepper
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon dried thyme
• ▢ 9 cups sourdough or rustic bread day-old, cut into 1-inch cubes
• ▢ 1 cup ham diced
• ▢ ½ cup sun-dried tomatoes oil-packed, drained and chopped
• ▢ 1 cup sharp cheddar cheese shredded
• ▢ 1 cup mozzarella cheese shredded

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Instructions

• Lightly grease a 9x13-inch baking or casserole dish or line it with parchment paper.
• Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and bell pepper, season with a small pinch of salt, reduce heat to a medium, and cook for 5–7 minutes, until softened and the moisture has evaporated.
  1 tablespoon olive oil, ½ pound (225 gm) mushrooms, 1 red bell pepper
• Add the spinach and cook for 1 minute, just until wilted.
  2 cups baby spinach
• In a large bowl, whisk the eggs until well combined. Add the milk, Dijon mustard, salt, black pepper, garlic powder, and dried thyme. Whisk until smooth.
  8 large eggs, 3 cups whole milk, 1 teaspoon Dijon mustard, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon dried thyme
• Spread half of the bread cubes in the prepared baking dish. Top with half of the cooked vegetables, ham, sun-dried tomatoes, cheddar, and mozzarella. Repeat with the remaining half of the ingredients.
  9 cups sourdough or rustic bread, 1 cup ham, ½ cup sun-dried tomatoes, 1 cup sharp cheddar cheese, 1 cup mozzarella cheese
• Pour the egg mixture evenly over the top and gently press the bread down so it absorbs the custard. Let rest for 30 minutes, or cover and refrigerate overnight.
• Preheat the oven to 350°F (175°C). Bake uncovered for 45–55 minutes, until the center is set and the top is golden brown. Let rest for 10 minutes before slicing and serving.

Notes

• For an overnight strata: Remove the dish from the refrigerator about 30 minutes before baking while the oven preheats.
• Check for doneness: The strata is ready when the center is set and the top is golden brown. A knife (or a toothpick) inserted into the center should come out without liquid egg.
• To store and reheat: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave until heated through, or warm larger portions in a 350°F (175°C) oven, covered with foil, until hot.
• To freeze: Let the baked strata cool completely, then freeze individual portions or the entire casserole in a freezer-safe container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Calories: 402kcalCarbohydrates: 28gProtein: 25gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 233mgSodium: 996mgPotassium: 722mgFiber: 2gSugar: 10gVitamin A: 1889IUVitamin C: 25mgCalcium: 349mgIron: 4mg

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