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Bacon, Tomato & Cheese Strata (Savory Breakfast Bake)

Prep 15 min Cook 40 min Difficulty 2/5

Easy bacon, tomato & cheese strata: layered breakfast bake with eggs, bread and melted cheese. Prep 15 mins, bake 30–40 mins. Serves 6–8.

Why this recipe works

This strata layers bread, cheese, tomatoes, bacon and sautéed onion with an egg custard for a hearty breakfast or brunch. It suits cooks who want a forgiving, make-ahead savory bake that feeds a group. The recipe is simple to scale and accepts substitutions (different cheeses, herbs or vegetables) without losing its texture or flavor.

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Key takeaways

Makes 6–8 servings; prep 15 minutes, bake 30–40 minutes.
Use day-old bread so the custard soaks evenly.
Great assembled the night before for hands-off morning baking.

Recipe guide

This strata layers bread, cheese, tomatoes, bacon and sautéed onion with an egg custard for a hearty breakfast or brunch. It suits cooks who want a forgiving, make-ahead savory bake that feeds a group. The recipe is simple to scale and accepts substitutions (different cheeses, herbs or vegetables) without losing its texture or flavor.

A simple make-ahead breakfast casserole that soaks overnight and bakes to golden, custardy perfection.

  • Makes 6–8 servings; prep 15 minutes, bake 30–40 minutes.
  • Use day-old bread so the custard soaks evenly.
  • Great assembled the night before for hands-off morning baking.

Ingredients — simplified

Ingredients (for 9x9-inch pan, 6–8 servings): - 10 large eggs - 6 slices bread, cubed (day-old preferred) - 2 cups shredded cheese (cheddar, mozzarella or mix) - 2 large tomatoes, sliced - 6 slices bacon, cooked and chopped - 1 medium onion, thinly sliced and sautéed - Salt and pepper to taste - Butter or oil to grease the pan

Step-by-step — assemble and bake

Method (quick): 1. Preheat oven to 350°F (175°C) and grease a 9x9-inch dish. 2. Layer half the bread, half the cheese, tomatoes, bacon and sautéed onion; top with remaining bread and cheese. 3. Whisk eggs with salt/pepper, pour evenly over strata, press so bread absorbs custard, and let sit 10–15 minutes (or refrigerate overnight). 4. Bake 30–40 minutes until golden and set. Cool 5–10 minutes before slicing.

Tips, make-ahead & variations

Make-ahead & swaps: - Assemble the night before, cover and refrigerate; bring to room temp 20 minutes before baking. - Swap cooked sausage or ham for bacon, or use spinach/mushrooms for more veg. - For a firmer strata, use slightly less egg or bake longer; for a custardier center, use whole milk or light cream in the egg mix (about 1/2–3/4 cup).

Ingredients

  • 6 pcs Eggs
  • 2 cups Cheese, shredded
  • 2 pcs Tomatoes, sliced
  • 1 pc Onion, thinly sliced
  • 6 slices Bread, cubed
  • 6 slices Bacon, cooked and chopped

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9x9-inch or similar baking dish.
  2. Cook and chop bacon until crisp if not already cooked; set aside.
  3. Sauté thinly sliced onion in a little bacon fat or oil until softened and translucent; cool slightly.
  4. Cube bread and spread half in the prepared dish.
  5. Sprinkle half the shredded cheese over the bread.
  6. Layer sliced tomatoes, cooked bacon, and sautéed onion evenly over the cheese.
  7. Top with remaining bread cubes and remaining shredded cheese.
  8. Whisk eggs until well blended and pour evenly over the layered ingredients, pressing gently so bread absorbs the egg.
  9. Let sit 10–15 minutes to allow soaking, then bake for 30–40 minutes until the top is golden and center is set.
  10. Cool 5–10 minutes before slicing and serving.

FAQs

How many does this strata serve? The shown recipe serves about 6–8 people depending on portion size.
Can I use stale bread? Yes—stale or day-old bread is ideal because it soaks the egg mixture without getting soggy; tear or cube into bite-size pieces.
How do I store and reheat leftovers? Store covered in the fridge up to 3 days; reheat portions in a 350°F oven 10–15 minutes or microwave individual slices until warm.