Learn How to Make a Breakfast Casserole with Many Variations. You may also know this recipe as a Strata or Breakfast Strata, but no matter what you call the dish…it’s delicious!
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Table of Contents
- One Easy Formula Breakfast Casserole
- Make it the Same Day or the Night Before
- More Breakfast and Brunch Videos
- The Modern Pioneer Cookbook
- Download Your Free 36-Page Pantry List
- Join the Traditional Foods Kitchen Academy
- Kitchen Academy Videos
- Breakfast Casserole Recipe with Many Variations Recipe
- Shop for items used in this blog post or video
One Easy Formula Breakfast Casserole
A breakfast casserole follows a basic formula of ingredients, and once you know the recipe, you can mix and match ingredients to create a dish with the flavors you, your family, and friends enjoy most!
As I describe in my printable recipe, you’ll start with cubed bread. Next, pick your cheese, meat, and veggies, and then toss them all together in a large bowl with an egg-based custard. Transfer the mixture to your baking dish, top with more cheese, and you’re done! And if you want to prepare the ingredients right in your baking dish, you can do that too. One less bowl to clean!
Make it the Same Day or the Night Before
Another benefit of breakfast casseroles is that you can prepare the recipe the night before and pop it in the fridge. Or you can make the recipe the same day you want to bake it. It’s up to you.
Once you’ve prepared the dish, which literally just takes minutes, you’ll pop it in the oven. Then in about 45 minutes, you have a bubbly tasty dish that includes all the food groups…bread, cheese, meat…and veggies! 😉Yes, you’ll get a healthy helping of veggies too!
More Breakfast and Brunch Videos
After you have a chance to enjoy this delicious Breakfast Casserole, try making Hash Brown Breakfast Cups and Easy Breakfast Egg Muffins.
Here are more tasty dishes that will be welcome at any breakfast or brunch table!
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Part of my passion for keeping traditional cooking skills alive—in addition to my online cooking school on YouTube—is writing cookbooks. My first book, The Modern Pioneer Cookbook published by Penguin Random House (PRH), is full of my traditional foods recipes that show you how to create a traditional foods kitchen.
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Download Your Free 36-Page Pantry List
For an extensive list of the traditional foods you can make and purchase to stock your pantry, be sure to download my free 36-page Traditional Foods Pantry List. This comprehensive eBook is full of links to recipe videos, helpful articles, and more!
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Breakfast Casserole Recipe with Many Variations
Equipment
- Approximately 9" x 13" oven safe baking dish.
Ingredients
- 1 teaspoon Butter, softened
- 12 large Eggs
- 2 1/2 cups Heavy cream Milk or a combination of milk and cream may also be used
- 2 teaspoons Salt
- 1/2 teaspoon Freshly ground black pepper
- 2 teaspoons Dijon mustard, optional Other flavorings or spices may be added in place of the mustard, depending on the other ingredients you are using and the flavor you are trying to achieve. (See video.)
- 8 cups Cubed bread, any variety, day old is best
- 2 cups Bacon, cooked crisp and crumbled This is approximately 1 pound of bacon. You can substitute approximately 1 pound of any cooked meat. Alternatively, you can omit the meat and add more vegetables. (See the vegetable ingredient.)
- 2 cups Chopped vegetables of choice If you choose to omit the meat ingredient, you will want to add a total of 4 cups of vegetables.
- 2 cups Cheese, shredded, divided 1 1/2 cups will be mixed into the casserole, and the remaining half cup will be used to top the casserole. Any easily shredded cheese will work well, including Cheddar, Swill, Monterey Jack, Colby, or similar cheese.
Instructions
- Preheat the oven to 350°F (177°C).
- Grease baking dish with butter and set aside.
- Mix eggs, cream, salt, pepper, and mustard (or another seasoning) together in a large measuring cup or bowl. Beat together well until the cream and eggs are completely emulsified. Set aside.
- In a large bowl, mix all the remaining ingredients together, reserving 1/2 cup of cheese.
- Pour the egg and cream mixture over the bread mixture and toss well until all the dry ingredients are well coated, and the bread cubes begin to absorb the egg and cream mixture.
- Transfer the mixture to a greased baking dish and cover with aluminum foil. Place baking dish in the 350°F (177°C) preheated oven and bake for 30 minutes.
- After 30 minutes, remove the aluminum foil and allow the casserole to bake for an additional 10-15 minutes until golden and bubbly on top.
- Remove the casserole from the oven and place it on a heatproof surface. Allow the dish to cool for 10 minutes before serving.
- Any leftovers may be refrigerated and will stay fresh for 3-4 days if wrapped well. To reheat, place leftovers in an oven safe dish covered with aluminum foil and place in a 350°F (177°C) oven until warmed through, approximately 10-15 minutes.
Video
Notes
Nutrition
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