Egg and Bacon Strata Recipe

This strata is a delight for a Sunday brunch with a few friends. The first time you make it you will immediately start dreaming up alternative fillings. No problem, it’s a versatile casserole. After you make this version with bacon you can start replacing the bacon with, let’s say, a cup of diced ham and a half cup of sautéed sliced mushrooms. Or you could use Swiss cheese and diced cooked chicken, or cooked broccoli and Gruyère cheese, tomatoes and cooked pork sausage, or...well, you get the idea.
Egg and Bacon Strata picture


CourseMain Ingredient


 White bread cubes/French bread4 Cup (64 tbs) (1/2 Inch)
 Shredded cheddar cheese6 Ounce (Mild Or Sharp, 2 Cups)
 Finely chopped onion1⁄2 Cup (8 tbs)
 Eggs8 Large
 Half and half3⁄4 Cup (12 tbs)
 Dijon mustard2 Teaspoon
 Salt1 Teaspoon
 Ground black pepper1⁄4 Teaspoon
 Bacon slices6 , cooked, crumbled (Thick Cut)

Nutrition Facts

Serving size

Calories 346 Calories from Fat 180

% Daily Value*

Total Fat 20 g31.1%

Saturated Fat 10.6 g53.1%

Trans Fat 0 g

Cholesterol 325.3 mg

Sodium 808.3 mg33.7%

Total Carbohydrates 20 g6.6%

Dietary Fiber 0.34 g1.4%

Sugars 1.1 g

Protein 19 g38.8%

Vitamin A 16.8% Vitamin C 2.2%

Calcium 34% Iron 7.4%

*Based on a 2000 Calorie diet


1. Preheat the oven to 350 degrees F. Butter a 12 x 9 x 2-inch or similar casserole.
2. In a large bowl, toss the bread cubes, cheese, and onion together then arrange this mixture evenly over the casserole. In the same bowl, beat the eggs, half and half, mustard, salt, and black pepper to blend. Pour this egg mixture over the bread cubes. Sprinkle the bacon over. Bake until a knife inserted into the center of the strata comes out clean, about 25 minutes. Serve hot.

Image and Recipe © Clifford A. Wright

This recipe is excerpted from the book Bake Until Bubbly by Clifford A. Wright.For more information or to purchase the book, please visit CliffordAWright.Com.