Irresistible Bacon Egg and Cheese Strata

Here is my favorite bacon, egg and cheese strata recipe, with layers of Italian bread cubes, crispy thick bacon, sharp cheddar and colby jack cheeses, and a creamy egg custard flavored with Dijon mustard and fresh chives.

This breakfast strata is my go-to recipe for weekend brunch or holiday mornings. I love that you can assemble it the night before and just pop it in the oven when you wake up. Plus, everyone always comes back for seconds!

What Kind of Bread Should I Use?

For this strata, you’ll want a sturdy bread that can hold up to all that egg and cream mixture without turning to mush. Italian bread works great because it has a nice crusty exterior and a soft interior that soaks up the custard perfectly. If you can’t find Italian bread, a French baguette or sourdough loaf are solid alternatives that will give you similar results. Day-old bread is actually better than fresh for this recipe since it’s a bit drier and will absorb the egg mixture more evenly without getting soggy. Just make sure whatever bread you choose has some structure to it – avoid soft sandwich bread or it’ll fall apart.

Options for Substitutions

This breakfast strata is pretty forgiving when it comes to swapping ingredients:

• Italian loaf: Any sturdy bread works great here – try French bread, sourdough, or even day-old sandwich bread. Just make sure it’s not too soft or it’ll get mushy. Stale bread actually works better since it soaks up the egg mixture nicely.
• Bacon: You can swap bacon for breakfast sausage, ham, or turkey bacon. If using sausage, cook it crumbled and drain the grease before adding to the strata.
• Sharp cheddar and colby jack: Feel free to mix and match any cheeses you like – gruyere, swiss, monterey jack, or pepper jack all work well. Just keep the total amount around 2 cups.
• Heavy cream and half and half: If you don’t have both, you can use 2 cups of whole milk instead, though the strata will be slightly less rich. Or use all half and half for a middle ground.
• Fresh chives: Green onions or fresh parsley make good substitutes. Dried chives work too – just use about 1 tablespoon instead of 1/4 cup fresh.
• Dijon mustard: Regular yellow mustard works fine, or you can leave it out entirely if you’re not a mustard fan.

Watch Out for These Mistakes While Baking

The biggest mistake with strata is not cooking your bacon until it’s completely crispy before adding it to the dish – undercooked bacon will release excess grease and make your casserole oily instead of rich and satisfying.

Another common error is pouring the egg mixture over the bread immediately, but letting the bread cubes sit out for a few hours (or using day-old bread) helps them absorb the custard without turning mushy.

Don’t skip the overnight refrigeration step if your recipe allows for it, as this resting time lets all the flavors blend together and ensures the bread soaks up every bit of that creamy egg mixture.

Finally, resist the urge to crank up the oven temperature to speed things along – baking at the correct moderate temperature prevents the edges from drying out while the center stays undercooked, so use a knife to check that the middle is fully set before pulling it out.

What to Serve With Bacon, Egg and Cheese Strata?

Since this strata is pretty hearty and filling on its own, I like to keep the sides simple and fresh. A crisp green salad with a light vinaigrette helps balance out all that cheesy, bacon-y goodness, or you could go with some fresh fruit like melon or berries for a sweet contrast. If you’re serving this for brunch, mimosas or bloody marys are always a hit, and don’t forget some hot coffee! For a bigger spread, roasted asparagus or sautéed spinach make great veggie sides that won’t weigh you down.

Storage Instructions

Make Ahead: This strata is actually better when you prep it the night before! Just assemble everything in your baking dish, cover it tightly with plastic wrap, and let it hang out in the fridge overnight. The bread soaks up all that creamy egg mixture and the flavors meld together beautifully. In the morning, just pop it in the oven and you’re good to go.

Store: Leftover strata keeps well in the fridge for about 3-4 days in an airtight container. It’s one of those dishes that actually tastes great cold straight from the fridge, or you can warm it up if you prefer.

Reheat: To warm up your leftovers, cover a portion with foil and heat in a 350°F oven for about 15-20 minutes until warmed through. You can also microwave individual servings for 1-2 minutes, though the oven keeps the texture a bit better.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4200-4600
• Protein: 165-185 g
• Fat: 270-300 g
• Carbohydrates: 240-270 g

Ingredients

For the strata base:

• 16 oz Italian bread (cut into 1-inch cubes)
• 16 oz thick bacon (I use Applegate Farms)
• 1/4 cup fresh chives (finely chopped)
• 1 cup sharp cheddar cheese (freshly grated for better melting)
• 3 garlic cloves (minced)
• 1 cup colby jack cheese

For the custard:

• 1 cup heavy cream (I prefer Organic Valley)
• 1 tbsp Dijon mustard
• black pepper to taste (freshly ground)
• 1 cup half and half
• 8 large eggs (room temperature preferred)
• 1/2 tsp salt

For garnish (optional):

• fresh chives (optional but adds nice color and flavor)

Step 1: Cook the Bacon and Prepare Mise en Place

• 16 oz thick bacon
• 3 garlic cloves
• 1/4 cup fresh chives
• 1 cup sharp cheddar cheese
• 1 cup Colby Jack cheese

Preheat your oven to 400°F and line a baking sheet with foil.

Lay the bacon strips flat on the sheet and bake for 20 minutes until crispy.

While the bacon cooks, mince your garlic cloves and finely chop the fresh chives, setting them aside.

Grate both the sharp cheddar and Colby Jack cheeses (freshly grating ensures better melting than pre-shredded).

Once the bacon is done, transfer it to a paper towel-lined plate and blot away excess grease, then chop into bite-sized pieces.

Step 2: Assemble the Bread and Cheese Mixture

• 16 oz Italian bread
• chopped bacon from Step 1
• grated cheddar and Colby Jack cheeses from Step 1
• minced garlic from Step 1
• chopped chives from Step 1

Lower your oven temperature to 350°F.

Cut the Italian bread into 1-inch cubes and generously grease a 9×13-inch baking dish.

Add all the bread cubes to the dish, then scatter the chopped bacon from Step 1, both grated cheeses, minced garlic, and chopped chives over the bread.

Toss everything together gently but thoroughly to distribute the ingredients evenly throughout the dish.

Step 3: Create and Pour the Custard Mixture

• 8 large eggs
• 1 cup half and half
• 1 cup heavy cream
• 1/2 tsp salt
• black pepper to taste
• 1 tbsp Dijon mustard

In a large bowl, whisk together the room-temperature eggs, half and half, heavy cream, salt, black pepper, and Dijon mustard until well combined and smooth.

This custard mixture should be homogeneous with no streaks of egg white.

Pour the egg mixture evenly over the bread and cheese mixture in the baking dish, then gently press down any bread cubes that are still poking above the surface to ensure they soak up the custard.

I like to let this sit for a few minutes before baking so the bread can start absorbing the liquid, which creates a better texture.

Step 4: Bake Covered, Then Uncover to Finish

• assembled strata from Step 2 and Step 3

Cover the baking dish tightly with foil and bake at 350°F for 20-22 minutes.

This initial covered bake creates a gentler cooking environment, allowing the custard to set without the top browning too quickly.

Remove the foil and continue baking for another 30 minutes until the top is golden brown and the center is set but still slightly jiggly when you gently shake the dish—it will continue cooking slightly as it cools.

The strata should be puffed and lightly browned on top.

Step 5: Rest and Serve

• fresh chives for garnish

Remove the strata from the oven and let it cool for 5-10 minutes.

This resting period allows the custard to set fully and makes it easier to cut and serve.

I find that letting it rest also helps the flavors meld together better.

Garnish with fresh chives if desired for a pop of color and fresh onion flavor, then cut into portions and serve warm.

Irresistible Bacon Egg and Cheese Strata

Delicious Irresistible Bacon Egg and Cheese Strata recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings 9 servings

Calories 4400 kcal

Ingredients

  

For the strata base:

• 16 oz Italian bread (cut into 1-inch cubes)
• 16 oz thick bacon (I use Applegate Farms)
• 1/4 cup fresh chives (finely chopped)
• 1 cup sharp cheddar cheese (freshly grated for better melting)
• 3 garlic cloves (minced)
• 1 cup colby jack cheese

For the custard:

• 1 cup heavy cream (I prefer Organic Valley)
• 1 tbsp Dijon mustard
• black pepper to taste (freshly ground)
• 1 cup half and half
• 8 large eggs (room temperature preferred)
• 1/2 tsp salt

For garnish (optional):

• fresh chives (optional but adds nice color and flavor)

Instructions

 

• Preheat your oven to 400°F and line a baking sheet with foil. Lay the bacon strips flat on the sheet and bake for 20 minutes until crispy. While the bacon cooks, mince your garlic cloves and finely chop the fresh chives, setting them aside. Grate both the sharp cheddar and Colby Jack cheeses (freshly grating ensures better melting than pre-shredded). Once the bacon is done, transfer it to a paper towel-lined plate and blot away excess grease, then chop into bite-sized pieces.
• Lower your oven temperature to 350°F. Cut the Italian bread into 1-inch cubes and generously grease a 9x13-inch baking dish. Add all the bread cubes to the dish, then scatter the chopped bacon from Step 1, both grated cheeses, minced garlic, and chopped chives over the bread. Toss everything together gently but thoroughly to distribute the ingredients evenly throughout the dish.
• In a large bowl, whisk together the room-temperature eggs, half and half, heavy cream, salt, black pepper, and Dijon mustard until well combined and smooth. This custard mixture should be homogeneous with no streaks of egg white. Pour the egg mixture evenly over the bread and cheese mixture in the baking dish, then gently press down any bread cubes that are still poking above the surface to ensure they soak up the custard. I like to let this sit for a few minutes before baking so the bread can start absorbing the liquid, which creates a better texture.
• Cover the baking dish tightly with foil and bake at 350°F for 20-22 minutes. This initial covered bake creates a gentler cooking environment, allowing the custard to set without the top browning too quickly. Remove the foil and continue baking for another 30 minutes until the top is golden brown and the center is set but still slightly jiggly when you gently shake the dish—it will continue cooking slightly as it cools. The strata should be puffed and lightly browned on top.
• Remove the strata from the oven and let it cool for 5-10 minutes. This resting period allows the custard to set fully and makes it easier to cut and serve. I find that letting it rest also helps the flavors meld together better. Garnish with fresh chives if desired for a pop of color and fresh onion flavor, then cut into portions and serve warm.