A Breakfast Casserole – in cake form! All the morning essentials present – bacon, eggs, milk, bread and cheese – it’s a breakfast strata that tastes like a cross between quiche, omelette and savoury French toast with cheesy custardy insides, and a golden crusty surface.
Excellent way to make use of leftover bread. Make it now or leave it overnight, then just pop it in the oven the next day!
Breakfast Casserole – Strata Cake!
Being completely upfront – this is not a real dish as such, it’s just something I made up on a whim back when I first published it over 5 years ago as a way to make breakfast for a group without frying up individual bacon and eggs for everyone.
It’s essentially a breakfast casserole or a savoury bread and butter pudding, made with bread soaked in eggs and milk, scattered with cheese and bacon, then baked until golden on the surface, custardy and cheesy on the inside.
And rather than baking it the traditional way in a casserole dish, I’ve used a cake pan – so you also get golden sides and the fun factor of being able to serve slices of it like cake!
Something different – but you know it’s going to be tasty – right?! I like the way you sort of get “swirls” throughout the “cake”, which are really just the crust of the baguette I chopped up to make this breakfast “cake”!
What you need for this breakfast cake
Here’s all you need to make this breakfast strata – bread, eggs, bacon, cheese and milk. All the breakfast essentials!
Absolutely any bread is fine – I like long breadsticks / baguette-type because you get more “swirls” on the inside because there’s a higher crust to crumb ratio. You can also easily switch bacon for ham.
Also, bonus if it’s stale bread because it holds its form better once soaked in the egg mixture. However fresh works just fine too. The bread used in the recipe video and photos is fresh.
How to make this Breakfast Strata
It’s so easy you can do it even when you’re still half asleep. Though to make your mornings even more relaxing, mix it up the night before then just pop it in the oven the next morning!
Slice / tear bread into 2.5cm / 1″ pieces. Leave the crust on unless you’re using a really thick-crusted bread. Nobody wants super-thick, chewy crust inside when it’s supposed to be soft and custardy!
7 cups bread – You need 7 cups of bread in total, just lightly pushed down to fill the cup. I can’t give you a weight because different breads differ in weight for the same volume. Cup measurements are the best way I can describe it!
Whisk together the eggs and milk;
Soak bread – Mix the bread in until it’s totally soaked through with egg mixture, then stir through most of the cooked bacon and cheese (hold some back for sprinkling);
Pour into cake pan – Pour the mixture in a very well-buttered non-stick cake pan. A springform pan is the handiest but a cake pan without a loose base is fine too because the strata cake holds together well enough to turn it out. If you know your cake pan is prone to being sticky, line it with parchment paper because eggs are the ultimate food glue and added cheese makes it like superglue!
Bake 45 minutes – Cover with foil and bake 25 minutes, then remove cover and bake for a further 15 to 20 minutes until the top is golden and crusty. Check with a skewer inserted into the centre to ensure no raw egg mixture is on it. Let it stand for a few minutes to stabilise then remove the cake pan sides (if you used a springform pan) or turn it out carefully.
The smell when this is baking is mouth-watering! It smells like a Quiche Lorraine, and though admittedly it looks a lot more rustic than a quiche, it is a whole lot less effort to put together!!
Customisation options
A very appealing feature of this recipe is that it’s highly customisable. I’ve gone with the breakfast staple of bacon here, but there’s plenty of other options – including adding things like chicken to make it lunch or even dinner worthy:
Ham in place of the bacon – a great way to use up leftover Christmas ham (skip the bacon-crisping step).
Garlic butter roasted mushrooms would be particular great and also fitting for breakfast. Halve or quarter so they incorporate better (whole will be too large);
Any chargrilled or roasted vegetables (follow directions in this Roasted Vegetables Pasta Salad recipe);
Feta or goat’s cheese – crumbled;
Chicken – cooked, chopped or shredded. Even leftover flavoured chicken eg from tacos or a chicken that was marinated like my Everyday Chicken Marinade;
Smoked fish – the oilier the better, so it won’t dry out. Think flaked smoked mackerel, herring/kippers or hot-smoked trout. Regular cold-smoked salmon would also work – it’ll cook in the strata because it’s thin and become “hot-smoked” – delicious!
Spinach – Make my garlic sauteed spinach, chop roughly and distribute before baking.
Breakfast sausages – Remove skin, break into small pieces, pan-fry as per bacon.
Olives, sun dried tomatoes and other antipasto-type things.
To serve, slice it up just like cake. If you’re the civilised sort, eat it with a fork but it holds together well enough to just eat it with your hands. 😉Excellent food for on the go! – Nagi x
Watch how to make it
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Cheese & Bacon Breakfast Strata Cake (Breakfast Casserole!)
Ingredients
- 300g / 10 oz bacon , diced (or ham)
- 6 large eggs
- 1 1/4 cups milk (full cream or low fat)
- 1/4 tsp salt
- Black pepper
- 7 cups (packed) any plain bread (I use baguettes) , cut into 2 cm / 1 inch cubes (preferably slightly stale, Note 1)
- 2 cups cheese , shredded (Note 2)
Optional garnish
- parsley , finely chopped (garnish – optional)
Instructions
- Cook bacon: Heat a large non-stick frying pan over high heat. (Use a bit of oil if not using non-stick). Add all but 2 tbsp of bacon (reserve some for topping just before baking), cook until lightly browned. Remove from the pan and drain on a paper towel.
- Whisk eggs and milk: Whisk the eggs, milk, salt and pepper in a large bowl (or container, if leaving overnight).
- Soak bread: Add the bread, 1 1/2 cups of the cheese and the cooked bacon to the egg mixture. Mix well. Cover and set aside in the fridge for at least 30 minutes (until all the egg is soaked into the bread) or overnight.
To Cook:
- Preheat oven to 180°C/350°F (all oven types).
- Grease cake tin: Generously grease a 20cm/8" springform cake tin with butter (cake pan without loose sides also ok, also see Note 3 re: leakage risk).
- Fill: Pour the bread mixture into the cake tin, pat down to compress. Scatter with reserved uncooked bacon and remaining 1/2 cup of cheese. Cover loosely with foil.
- Bake for 25 minutes, then remove the lid and bake for a further 15 – 20 minutes until golden on top and a skewer inserted into the centre comes out clean (no raw egg).
- Rest & slice: Allow to rest for 5 minutes before removing the springform or turning out. Garnish with parsley if using. Cut into slices to serve. Be civil and eat it on a plate with a fork, or just use your hands!
Recipe Notes:
Nutrition Information:
Originally published April 2015, updated October 2020 with brand new photos, video and process steps. Tidied up recipe writing but no change to recipe!
Life of Dozer
The clatter of spaghetti dropping on the floor and he was in the kitchen in a flash…..
Well, I WAS going to give them a wash and use them anyway, but he got to them first!!!
Nagi, this is such a fantastic recipe! Added red onion and roasted peppers.
Made it early in the day and left it in the fridge to soak up all the yummy flavours, then baked it in the afternoon. Will definitely be making this again 😋
Fabulous. Haven’t done for a while, now going to do next week. 🐶🐶
Sounds like a good plan Diane! N x
I wonder if I can use cream instead of milk? I have a whole lot of leftover cream in my fridge!
You could but, a warning, it will be very rich!!! N x
Delicious!
I work in a bread bakery, so I have an abundance of bread in my freezer. I made just over a triple batch, using a whole challah loaf, and the last quarter of a caraway rye loaf.
I added sauteed mushrooms, 2 bunches of green onions, and garlic. It added so much flavour!
I used a 15″x9″ pan, and it was packed – I’d split it up if I were to do this again.
A great recipe, that was a huge hit with my husband.
I bet the caraway rye was so delicious with this! Thanks for that feedback Meghan! N x
Made this today for my lunches this week. Had to cut a bit of the side to fit it in the storage container so got to taste it in advance, and still slightly warm and it was delicious. I am looking forward to trying out the different variations given. Also thanks for the tip of putting a tray on the lower shelf. I have now found out my springform has a small leak 😉
It’s a great recipe for meal prep ahead!! Enjoy your lunches Adrienne! N x
Fantasy recipe had some Vegemite scrolls that I used. Baked in small springform cake tins
Totally yummy with Vegemite scrolls Francesca!!! N x
I have a lot of egg whites. Can I use just egg whites in this recipe
Hi Nagi, Thank you for all your recipes, they are always a hit! I’ve made a similar recipe to this for so many years with all sorts of variations, it’s awesome with original Hollandaise or a Greek yogurt style Hollandaise sauce (tastes like the real thing!). One of our most favorite things to do with leftovers (on those rare occasions, lol) is to heat a slice and make a breakfast tortilla wrap, just add extra cheese, fresh veggies if desired and salsa or hot sauce, wrap tightly with paper to keep it intact while driving, its great for breakfast on the go, I’ve also made freezer burritos with leftovers which is also a very tasty breakfast on the run. I’ve even made toasted English muffin sandwiches with the strata, fresh sliced tomatoes and lettuce (lotsa bread, I know, lol) but delicious. Thank you for all your wonderful recipes!
Those are lots of great ideas Mary Anne – thanks!! N x
My whole family loved this recipe, and I have some very fussy eaters in my house. I didn’t need to make three different versions like usual.
I have a few ounces leftover of — need to use up now cranberry crusted goat cheese – from TJs. Would it work in this to add a few chunks here and there? It’s creamy and a little sweet🤔
I love all your recipes I have tried! I have made this twice now. Second time I added some scallions, because I had them on hand and a teaspoon or so of Dijon to the egg mixture.
It is so good with a salad for a make ahead dinner, prep in the morning and bake when home. This is in the monthly dinner rotation now!
Love, love this. It was Christmas morning breakfast, let sit about two hours before baking. Huge hit. Thanks Nagi!
THIS IS GREAT! I was looking for something easy to make and use leftover everything bagels. This really came together well. I added garlic roasted mushrooms and kale. Used truffle cheese.
Didn’t have springform but used regular glass dish.
Didn’t read direction to save uncooked bacon for sprinkled topping. Cooked bacon on top still worked.
Will make again!
What is you favorite meat and cheese combination for this recipe?
Absolutely loved this! Easy to make. I was at a rental and there wasn’t a springform pan, but there was a bundt pan and it worked perfectly! Cut into 10 pieces and easy to serve. Thanks!
Simple and flexible recipe! Definitely do not cut down on the milk or egg, although full disclosure – I was rushing and couldn’t soak for longer than 10-15 minutes at room temp and it was still JUST PERFECT. After baking covered for 25 minutes like recipe instructs, I took it out and waited until my guests got here (maybe 30 minutes) to stick it back in the oven uncovered for the remainder (because I hate cold, dying food, it hurts me). I like thing crispy so I broiled for the last few minutes, keeping a close eye! So good. Reheating slices in the air fryer with a couple dashes of hot sauce… chefs kiss.
Next time, i would try adding more fat to help the outside crisp in the oven! That is honestly the only improvement I can suggest, because I love fat, crispy, buttery bread, any time, all the time. That is just personal butter-loving preference, because this recipe is perfect as is.
Definitely going to try next with adding other veggies, maybe some layering?? – i did bacon, gruyere and cheddar but I can see how versatile this recipe is for individual tastes! Thank you for sharing 🙂
So simple! I was in a rush and could not soak for longer than 10-15, and because
Prepped the night before for Father’s Day brunch and it was so easy and an absolute winner!
Made this for dinner with wife
Wellll !! It’s a keeper, will continue to make it.
Wahoo – that’s great to hear Dave!! N x