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Cheesy Bacon and Egg Breakfast Strata

A decadent, make-ahead breakfast casserole layered with savory bread cubes, crispy bacon, and an abundance of melted cheddar and Gruyère cheese, all suspended in a rich, fluffy egg custard. Perfect for holiday mornings or brunch crowds.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Breakfast, Brunch
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

The Layers
  • 1 lb crusty bread (like sourdough) cut into 1-inch cubes
  • 1 lb thick-cut bacon cooked crispy and crumbled
  • 2 cups sharp cheddar cheese freshly shredded
  • 2 cups Gruyère or Monterey Jack cheese freshly shredded
The Custard
  • 10 large eggs
  • 2.5 cups whole milk
  • 2 tsp Dijon mustard
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.25 tsp garlic powder

Equipment

  • 9x13 Baking Dish
  • Large mixing bowl
  • Whisk
  • Frying pan (for bacon)

Method
 

  1. Grease a 9x13 inch baking dish generously with butter or spray.
  2. Layer half the bread cubes, half the bacon, and half the mixed cheeses in the dish. Repeat with a second layer.
  3. In a large bowl, whisk together eggs, milk, Dijon mustard, salt, pepper, and garlic powder until combined.
  4. Pour the custard mixture evenly over the layers in the baking dish. Press down gently to submerge bread.
  5. Cover tightly and refrigerate for at least 4 hours, or overnight.
  6. Remove from fridge 30 minutes before baking. Preheat oven to 375°F (190°C).
  7. Bake covered with foil for 20 minutes. Remove foil and bake for another 25-35 minutes until golden and set.
  8. Let rest for 10-15 minutes before slicing and serving.

Notes

For best results, use day-old bread so it absorbs the custard better without becoming mushy. Total time does not include overnight chilling.