Breakfast BakesMake-AheadVegetarian
Cheddar & Herb Breakfast Strata
A make-ahead breakfast casserole of bread, eggs, sharp cheddar and herbs that soaks overnight and bakes up puffed and golden, never soggy in the middle.
By Molly
Published
- Prep
- Cook
- Total
- Yield
- One 9 × 13-inch strata
- Level
- Easy
Every ingredient in grams and cups
A strata is a savory bread pudding, and it’s the most forgiving brunch dish we know. You build it the night before, it waits in the fridge, and in the morning it goes into the oven while you make coffee and set the table.
Most strata recipes fail in the middle: a dry crust over a wet, eggy center. This version avoids that with dry bread, a long soak and a two-stage bake. The sections below explain each one.
This version is vegetarian, with sharp cheddar, sweet roasted peppers and a handful of fresh herbs. See the substitutions if you’d like to add sausage or ham.
Why this recipe works
Stale bread drinks, fresh bread dissolves
Dry bread has open, firm cells that absorb custard and hold their shape. Fresh, soft bread turns to paste. If your bread is fresh, dry the cubes at 300°F (150°C) for 15 minutes first.
The overnight soak
Time lets the custard soak into the center of every cube, so the strata bakes into a light, soufflé-like whole rather than dry bread sitting in scrambled egg.
Covered, then uncovered
Foil traps steam so the center cooks through gently. Taking it off for the last half hour lets the top puff, brown and crisp.
Mustard for depth
A spoonful of Dijon doesn't taste like mustard here. It sharpens the cheddar and balances the richness of the eggs.
How to know it’s done
- The center has puffed, and a knife inserted in the middle comes out without liquid egg.
- The center no longer jiggles like liquid when the dish is nudged. A slight firm wobble is fine.
- An instant-read thermometer in the center reads 160°F (71°C), the safe temperature for egg dishes.
- The top and edges are golden brown with crisp bread corners.
Tips for success
- Drain and blot the roasted peppers well. Excess liquid is the main cause of a soggy strata.
- A glass or ceramic dish needs about 5 extra minutes compared with metal.
Swaps & variations
- Add meat
- Layer in 8 ounces (225 g) cooked, crumbled breakfast sausage or diced ham with the cheese. Reduce the salt to ½ teaspoon (3 g).
- Different cheese
- Gruyère, fontina or Monterey Jack all melt well. Use the same weight (226 g).
- Greens
- Swap the peppers for 5 ounces (140 g) spinach, wilted, squeezed very dry and chopped.
Make ahead, storage & reheating
- Make ahead
- Assemble up to 18 hours ahead. The baked strata also freezes well in individual portions for up to 2 months; reheat from frozen at 350°F (175°C) for 25 minutes.
- Store & reheat
- Refrigerate leftovers, covered, for up to 4 days. Reheat slices at 325°F (165°C) for 15 minutes or microwave for 60 to 90 seconds.
Frequently asked questions
Can I bake it the same day?
Yes, but give it at least 4 hours in the fridge. With less soaking, the center bread stays dry and the bottom gets wet.
Why is my strata watery?
Usually wet add-ins (peppers, spinach, mushrooms) that weren't dried, or underbaking. Bake until the center reaches 160°F (71°C).
Helpful guides
- GuideBaking Pan Sizes and How to Swap ThemHow to swap a 9×13 for two 8-inch rounds, or a loaf pan for muffins. Pan areas, volumes, and how to adjust baking time and depth when you change pans.
- GuideOven Temperatures for Baking, ExplainedWhat 325°F, 350°F, 375°F and 425°F each do to a bake, how fan ovens differ, why your dial might be lying, and a quick reference chart with Celsius and gas marks.
- CollectionA Make-Ahead Brunch Menu for a Relaxed MorningA brunch menu you prep the night before. Overnight cinnamon rolls, a cheddar herb strata and yeasted waffles, with a timeline so everything is ready together.
The recipe
Cheddar & Herb Breakfast Strata
A make-ahead breakfast casserole of bread, eggs, sharp cheddar and herbs that soaks overnight and bakes up puffed and golden, never soggy in the middle.
By Molly · https://breakfastbake.com/recipes/cheddar-herb-breakfast-strata/
- Prep
- Cook
- Total
- Yield
- One 9 × 13-inch strata
- Level
- Easy
Scaled recipe: times and pan sizes may need adjusting. Grams are the most accurate way to measure a scaled recipe.
Ingredients
Equipment
- 9 × 13-inch (23 × 33 cm) baking dish
- Large mixing bowl and whisk
- Box grater
- Instant-read thermometer
Method
Assemble (the night before)
Butter a 9 × 13-inch (23 × 33 cm) baking dish. Spread half the bread cubes in the dish and scatter over half the cheddar, peppers and scallions. Repeat with the remaining bread, then the remaining peppers and scallions. Hold back the last half-cup (55 g) of cheese for the top.
In a large bowl, whisk the eggs, milk, mustard, salt and pepper until no streaks of white remain. Pour evenly over the bread, then press down gently with a spatula so every cube gets wet.
Cover tightly and refrigerate for at least 4 hours and up to 18, ideally overnight.
Bake (in the morning)
Take the dish out of the fridge 30 minutes before baking, and heat the oven to 350°F (175°C). Sprinkle the reserved cheese and half the herbs over the top.
Bake covered with foil for 30 minutes, then uncover and bake for 25 to 30 minutes more, until puffed and golden and the center is set.
Let rest for 10 minutes before cutting. Sprinkle with the remaining herbs.
Weights use the Breakfast Bake weight chart: flour is spooned into the cup and leveled (1 cup = 125 g).
Rate & review
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