This Bacon and Cheese Strata is a savory masterpiece that combines creamy, cheesy goodness with the smoky richness of bacon. Perfect for brunch or a cozy dinner, it’s a dish that feels indulgent yet effortless. The layers of fluffy bread soak up a custardy blend of eggs and milk, creating a melt-in-your-mouth texture. With just 15 minutes of prep and a quick bake, it’s a lifesaver for busy days.
As it bakes, the aroma of sizzling bacon and golden cheese fills your kitchen, promising a comforting bite. The crispy top gives way to a soft, velvety center, while the salty bacon and sharp cheese balance beautifully. Let it soak for an hour to ensure every bite is rich and flavorful. In under an hour, you’ll have a dish that’s as satisfying as it is simple.
What You’ll Need for Bacon and Cheese Strata
- 6 eggs
- 1¼ cup (10oz/300ml) milk (whole milk works best for richness)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 7 cups (14oz/420g) baguette, cut into 1-inch (2 cm) cubes (slightly stale bread absorbs the egg mixture better)
- 10 slices of cooked bacon, chopped (turkey bacon is a great substitute)
- 2 cups (6oz/170g) grated cheddar cheese (feel free to mix in other cheeses like Gruyère or Monterey Jack)
- Parsley, finely chopped (for garnish, optional)
How to Make Bacon and Cheese Strata
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Add the baguette cubes to the bowl, followed by the grated cheese and chopped bacon. Mix thoroughly, ensuring all the bread is coated with the egg mixture.
- Cover the bowl and let it sit in the fridge for at least 1 hour (or overnight for maximum soakage).
- Preheat your oven to 350°F (180°C) and grease an 8-inch springform cake pan.
- Pour the bread mixture into the prepared pan, pressing down gently to compress the cubes. If desired, sprinkle a little extra bacon and cheese on top.
- Cover the pan with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the strata is firm to the touch in the center.
- Let it rest for 5 minutes before removing the springform and slicing. Garnish with parsley and serve warm.
- Store any leftovers in the fridge for up to 3 days.
Perfect Pairings: Serving Suggestions
This Bacon and Cheese Strata is a hearty dish that pairs beautifully with a fresh green salad or roasted vegetables for a balanced meal. For a brunch spread, serve it alongside fresh fruit, avocado slices, or a dollop of sour cream. A drizzle of hot sauce or a side of salsa can add a spicy kick if you’re feeling adventurous!
Make It Your Own: Recipe Variations
Customize this strata to suit your taste! Swap the cheddar for Gruyère or mozzarella, or add sautéed mushrooms, spinach, or caramelized onions for extra flavor. For a vegetarian version, skip the bacon and use smoked paprika or sun-dried tomatoes for a smoky touch. You can also use sourdough or whole-grain bread instead of a baguette for a different texture.
Time-Saving Tips for Busy Cooks
To save time, prepare the egg mixture and assemble the strata the night before. Simply cover and refrigerate, then bake it fresh in the morning. If you’re short on time for soaking, let the mixture sit for at least 30 minutes—though overnight soaking yields the best results. Pre-cooked bacon or store-bought shredded cheese can also speed up prep.
Storage and Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place individual slices in the microwave for 30-60 seconds or warm them in a 300°F (150°C) oven for 10-15 minutes until heated through. For a crispy top, broil for the last 2 minutes.
Equipment Guidance for Success
An 8-inch springform pan is ideal for this recipe, but a regular baking dish works too—just line it with parchment paper for easy removal. A sharp serrated knife makes slicing the baguette a breeze, and a whisk ensures the egg mixture is perfectly blended. Don’t forget foil to cover the strata during the first part of baking!
Bacon and Cheese Strata
Ingredients
- 6 eggs
- 1¼ cup milk (10oz/300ml)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 7 cups baguette (14oz/420g, preferably slightly stale)
- 10 slices cooked bacon chopped
- 2 cups grated cheddar cheese (6oz/170g)
- Parsley finely chopped for garnish
Instructions
- In a large bowl, whisk the eggs, milk, salt and pepper in a large bowl.
- Slice the baguette into 1 inch (2 cm ) cubes.
- Place the bread in the bowl followed by the cheese and cooked bacon. Mix together making sure all the bread gets coated. Set aside in the fridge for an hour or until all the egg is soaked into the bread. (I leave mine overnight in the fridge for really good soakage)
- To Cook: Preheat oven to 350°F (180°C)
- Grease a 8 inch springform cake pan. Pour the bread mixture into the cake tin, pat down the bread cubes to compress and scatter over a little more bacon and cheese if you have it. Cover with foil.
- Bake for 25 minutes, then remove the foil and bake for a further 10-15 minutes or until firm to touch in the middle.
- Allow to rest for 5 minutes before removing the springform and cutting into slices to serve. Garnish with parsley and enjoy!
- Store leftovers in the fridge for up to 3 days.
