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!!!
Oh my, have been looking at this recipe for a while. Problem being I very seldom have any bread besides wheat. Then by happenstance I bought a loaf of French bread for a party that never happened. This morning I decided to try this, and it turned out absolutely wonderful. I added the spinach as suggested. What I would do differently next time is make this the night before. I let it set for 30 minutes which worked fine. Am thinking overnight would push this over the top.
Thanks Nagi for another winner.
Hi Darleen, yes you can definitely leave this overnight, I’m so glad you got a chance to try it and enjoyed it!! N x
I am trying my hand at this recipe. I used stale croissants, honey garlic sausage instead of bacon/ham & added in a pepper/mushroom/onion mixture as well. Hope it turns out ok. I don’t get adventurous very often. Just took this out of the oven & let it cool about 20 minutes. I did it in a bundt pan, rather than a springform pan. I thought that it would be easier to cut/portion. I was right. Also, IT IS DELICIOUS!!!
That sounds fabulous Jenifer!!!! N x
PS , Shame we can’t add a photo to the website to show off our culinary skills . 🙏
so easy to make and it was delicious. I used the suggested ingredients, however I swapped the cheese. For a stronger cheddar and indulged in mushrooms . Awesome for a great start to a layback Sunday . Thanks Nagi .
OMG , so easy to make and it was delicious. I used the suggested ingredients, however I swapped the cheese. For a stronger cheddar and indulged in mushrooms . Awesome for a great start to a layback Sunday . Thanks Nagi .
OMG , what can i say, thank you NAGI . This is the ultimate breakfast recipe in a tin . My self and partner Kath made this between us and it was delicious. I did have to guess some of the cup sizes for the bread and ultimately i used half of a tiger loaf , just the right amount . I added Mushrooms and with the Bacon and Mature cheddar it was fabulous. Thanks again 2’rs .
Ps shame there isn’t a facility to add a photo 😋
OMG , what can i say, thank you NAGI . This is the ultimate breakfast recipe in a tin . My self and partner Kath made this between us and it was delicious. I did have to guess some of the cup sizes for the bread and ultimately i used half of a tiger loaf , just the right amount . I added Mushrooms and with the Bacon and Mature cheddar it was fabulous. Thanks again 2’rs .
Ps shame there isn’t a facility to add a photo of my delicious 😋
Hi Nagi, I enjoy all your recipes that I have used. The one I made recently was your breakfast-strata-cake, but again what I liked was leftovers instead of using the Microwave I cut them in 3/4 inch slices and pan fried them using olive oil WOW were they ever good. Thank You, just thought I should let you know. thanks again.
was amazing, made for my church group for Valentines day. I also made bacon roses. I used my homemade sourdough bread and soaked over night. It came out perfect. I’d post a pic if I could.
Serious fun. Did with low GI bread and sautéed garlic spinach. Not the healthiest breakfast but definitely enjoyed by all!
5 stars didn’t attach with last comment
This is always such an awesome recipe! We modified with chives and drizzles of maple syrup, in homage to its French toast ancestry.
Loved this as did my family- great recipe that is easily adapted to use up bits and bobs. All your recipes look fab
Can I do this in a bread pan?
Will this work with gluten free bread?
Yes 100% Mary Jane! N x
I have made this so many times and it never lets me down. Have don’t the night before preparation method, and even on the day with half an hour delay before putting in the tin, and either way it works. I’ve gotten to the stage where i don’t even measure, just put it together and put it in the oven. It’s adaptable, but I steer clear of too many alternatives, it’s soooo good the way it is. Thanks Nagi! x
Hi Nagi, could I make this in individual portions in a muffin tin? How long wld i cook for? Thanks for all the great recipes!!
Sorry just seen this is already answered!
Had guests over last weekend and I didn´t want to be stressing on Sunday morning after a “few” drinks on Saturday, so I made this the night before, was so handy and tastes lovely. Made your beef and guinness stew the night before (2nd time I´ve made it) and there was a little bit left over so I put it in a plastic box for my friends dad to take home, my partner is still crying about this, he had planned to eat it after everyone has gone, so I´ve bought more beef to make that again soon to stop him from crying 😀 x
If we make overnight is that bread soaked in the mixture altogether?
Has anyone tried this with Chorizo?🥰😋
I love chorizo!!! It will be great! N x
Oh my gosh, not only was this an easy recipe, it was absolutely delicious! My kind of recipe! Thank u so much!