Overnight Breakfast Strata
This make-ahead egg strata transforms simple ingredients into a spectacular layered breakfast casserole that bakes to perfection while you enjoy your morning coffee. Perfect for holiday mornings, weekend brunches, or treating your family to something special without the morning stress.
Equipment
- 9x13-inch Baking Dish
- Large Mixing Bowl
- Whisk
- Skillet
- Spatula
Ingredients
For the base
- 8 cups day-old bread cubed (sourdough or French bread work beautifully)
- 8 large eggs
- 2½ cups whole milk
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon nutmeg
For the filling
- 2 cups shredded cheese a mix of cheddar and Gruyère creates depth of flavor
- 1½ cups cooked breakfast meat bacon, ham, or sausage
- 1 medium onion diced and sautéed until translucent
- 2 cups vegetables spinach, bell peppers, mushrooms, or asparagus
- 3 cloves garlic minced
- 2 tablespoons fresh herbs chives, parsley, or thyme
Instructions
- Generously butter a 9x13-inch baking dish, ensuring every corner is well-coated. This crucial step prevents sticking and creates a delicious golden crust.
- Cook your breakfast meat until crispy if using bacon, or until fully cooked for sausage. Drain excess fat.
- In the same pan, sauté the onions until translucent (about 5 minutes), then add garlic and cook for another 30 seconds until fragrant. If using vegetables like bell peppers or mushrooms, add them now and cook until softened. For leafy greens like spinach, add them last until just wilted.
- Spread half of the bread cubes evenly across the bottom of your buttered dish. Top with half of your meat, vegetables, and 1 cup of cheese.
- Add the remaining bread, then the remaining meat and vegetables.
- In a large bowl, whisk together eggs, milk, cream, Dijon mustard, salt, pepper, and nutmeg until well combined.
- Pour this mixture evenly over the layered ingredients, pressing down gently with a spatula to help the bread absorb the liquid.
- Sprinkle the remaining cup of cheese and fresh herbs over the top. Cover tightly with plastic wrap and refrigerate for at least 8 hours or overnight (up to 24 hours).
- Remove the strata from the refrigerator 30-45 minutes before baking to take the chill off. Preheat your oven to 350°F (175°C).
- Remove the plastic wrap and bake uncovered for 45-55 minutes until the center is set and the top is puffed and golden brown. If the top browns too quickly, loosely cover with foil for the remainder of the baking time.
- Allow the strata to rest for 10 minutes before serving. This resting period allows the strata to set properly and makes for neater slices. Garnish with additional fresh herbs before serving.
Notes
• Using day-old or slightly stale bread works best as it absorbs the egg mixture better.
• For a vegetarian version, replace meat with an extra cup of sautéed vegetables.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Individual portions can be frozen for up to 2 months. Wrap tightly in plastic wrap then foil.
• The strata should rest overnight for best results, but minimum 4 hours if you're in a hurry.
Nutrition
Calories: 385kcalCarbohydrates: 18gProtein: 21gFat: 25gSodium: 650mgFiber: 1.5g
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