Best Breakfast Strata

Slice of Strata with summer salad close up

4.72 from 21 votes

Learn how to make one of the best breakfast strata casseroles. This easy and versatile egg dish is perfect for family gatherings, around the holidays, and anything in between.

Prep Time30

Cook Time45

Total Time1 15

Course: Breakfast & Brunch

Cuisine: American

Servings: servings

Calories: 730kcal

Author: Gabriela

Equipment

Ingredients

4 cups cubed stale bread French baguette, rustic, sourdough, regular, or gluten free
6 large eggs
½ cup sour cream OR 2 cups whole milk
4-6 green onion chopped small or a small white or red onion
1 cup chopped ham or cooked sausage/chorizo, or cooked bacon
1 small red pepper chopped small yellow or orange peppers work well too
¼ cup sun dried tomatoes chopped small
1 ¾ cup shredded Cheddar cheese
¼ cup shredded mozzarella
¼ teaspoon nutmeg
salt and pepper to taste

Instructions

Use a 9x13 inch baking dish.
Cut the stale bread in cubes and place it on the baking dish.
Add shredded cheese, but keep a handful of cheese to sprinkle on top of the dish before you bake it.
Add meat and vegetables.
Separately, beat the eggs and add milk or sour cream(according to your preference). Add salt and pepper to your taste.
Mix well and pour over the bread.
Sprinkle the rest of the cheese over the top and cover with foil.
Place the dish in the refrigerator overnight.
Next morning, preheat oven at 350F.
Bring the dish to room temperature for about 30 minutes.
Bake the strata for 40-45 minutes if you added milk and 35 minutes if you made it with sour cream.(See the notes on the blog about that).
Check the temperature of the strata in the middle. It should be 160F. The dish is ready when it does not giggle in the middle when shaken. The color should be golden brown.
Remove from the oven and allow it to rest for 5-10 minutes before serving.

Nutrition