Ingredients
Method
- In a large bowl, whisk together eggs, milk/cream, salt, pepper and Italian seasoning. Set egg mixture aside.
- Cook bacon in a skillet over medium heat until crispy. Drain on paper towels. Add to egg mixture, reserving 2-3 tablespoons bacon for garnish.
- Stir bread, green onions, and cheese (reserve about ½ cup for later) into egg mixture. Refrigerate 1+ hour until bread absorbs liquid.
- After 1 hour. Preheat oven to 350 degrees Fahrenheit (180°C) and grease a casserole dish with butter.
- Transfer soaked bread-egg mixture to prepared dish. Top with reserved cheese and bacon. Bake covered 20-25 mins. Uncover and bake 15 mins more until set (test with toothpick) and top is crispy golden brown.
- After removing from the oven, let the strata sit for 15-20 minutes. For serving, add parsley, green onions and more bacon on top. We love shredded parmesan too. Enjoy!
Nutrition
Video
Notes
- Baguette sizes vary, when cut into pieces my bread made about 6-7 cups.
- To check doneness, insert a knife in the center. If it comes out clean, the strata is ready. Be careful not to overcook or the dish will dry out.
- Day-old or stale bread with a firm texture will work best for breakfast casserole. French bread like baguette, Italian Ciabatta, sourdough or whole grain are all great options here. If the bread is too fresh and overly soft the casserole will turn too soggy too fast.
- If you only have fresh bread … in this case leave the bread to dry out. First, cut or tear the bread into the size pieces you need. Then spread the pieces on a baking sheet and let them sit uncovered at room temperature for a few hours or up to overnight. As the bread sits, the surface will become dried and hardened from evaporation.
- To Store. Leftover strata keeps 4-5 days refrigerated in an airtight container. To reheat, bake at 300F for 10-20 minutes until warmed through. You can also reheat individual slices in the air fryer at 350F for 5-10 minutes.