Cheese & Bacon Breakfast Strata Cake (Breakfast Casserole!)
User Reviews
4.9
Cheese & Bacon Breakfast Strata Cake (Breakfast Casserole!)
Description
Cheese & Bacon Breakfast Strata Cake uses diced bacon cooked until lightly browned, then combined with eggs, milk, salt, and pepper. Cubed plain bread and shredded cheese are added to the egg mixture, which soaks in the fridge to absorb flavors and moisture, producing a soft, custardy texture after baking. The casserole is assembled in a greased springform pan, topped with reserved bacon and cheese, and baked until set.
The casserole balances smoky, savory bacon flavor with melty cheese and tender, moist bread. The texture is creamy and filling, with a golden top from the cheese and bacon. It can serve a group for breakfast or brunch.
Various plain breads work well, excluding dense artisan loaves with thick crusts. Leftovers store in the fridge for 4 to 5 days and reheat well in a microwave. The strata can also be frozen for up to 3 months, maintaining quality on reheating.
Ingredients
- 300g / 10 oz Bacon , diced (or ham)
- 6 egg large
- 1 1/4 cups milk (full cream or low fat)
- 1/4 tsp salt
- black pepper
- 7 cups (packed) plain bread cut into 2 cm / 1 inch cubes (preferably slightly stale, Note 1, I use baguettes
- 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!
Notes
- Use plain bread such as baguettes or rolls rather than dense artesian breads with thick crusts to achieve a smooth custardy interior.
- Store leftovers in the refrigerator for up to 5 days and reheat in microwave; freezes well up to 3 months when wrapped tightly.
- Use any good melting cheese, such as cheddar or gouda; avoid mozzarella alone due to mild flavor.
- Use a springform or cake pan without a loose base to prevent leakage during baking. Placing a tray underneath can help catch spills if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Serving | 166g | |
| Calories | 376cal | 19% |
| Carbohydrates | 18g | 6% |
| Protein | 24g | 48% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 178mg | 59% |
| Sodium | 902mg | 38% |
| Potassium | 316mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 549IU | 11% |
| Calcium | 315mg | 32% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
