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Savory Chicken & Bacon Strata

Prep 20 min Cook 45 min Difficulty 3/5

A simple savory chicken and bacon strata — layered bread, chicken, bacon and tomato baked in an egg custard. Make-ahead friendly for breakfast or brunch.

Why this recipe works

This savory chicken and bacon strata layers cubed bread with shredded chicken, crisp bacon and a tomato-garlic mix, all baked in an egg-milk custard. It suits brunch hosts, meal preppers and anyone wanting a hearty make-ahead breakfast. The recipe is forgiving: swap proteins, use leftover bread, and refrigerate after assembling to bake later.

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Key takeaways

Assemble ahead and refrigerate up to 4 hours for convenience.
Use day-old bread so the custard absorbs evenly.
Reheat leftovers in oven for best texture.

Recipe guide

This savory chicken and bacon strata layers cubed bread with shredded chicken, crisp bacon and a tomato-garlic mix, all baked in an egg-milk custard. It suits brunch hosts, meal preppers and anyone wanting a hearty make-ahead breakfast. The recipe is forgiving: swap proteins, use leftover bread, and refrigerate after assembling to bake later.

Assemble ahead and bake when you need a hands-off brunch that feeds a crowd.

  • Assemble ahead and refrigerate up to 4 hours for convenience.
  • Use day-old bread so the custard absorbs evenly.
  • Reheat leftovers in oven for best texture.

Ingredients & prep

Ingredients (serves 6–8): 6 large eggs; 1 cup milk; 8 slices day-old bread, cubed; 8 rashers bacon, cooked and crumbled; 2 cups cooked shredded chicken; 2 tomatoes, diced; 3 cloves garlic, minced; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp butter, divided. Quick prep: Preheat oven to 350°F (175°C). Grease a 9x13-inch dish with butter.

Step-by-step baking instructions

1. Cook bacon until crisp, drain and crumble; reserve 1 tbsp bacon fat (or use 1 tbsp butter). 2. Sauté garlic in reserved fat for 30 seconds, add tomatoes, cook 2–3 minutes; remove from heat. 3. Layer half the bread cubes in the dish, top with chicken, crumbled bacon and tomato mixture, then remaining bread. 4. Whisk eggs, milk, salt and pepper; pour evenly over strata, pressing so bread soaks up liquid. Dot with remaining butter. 5. Let sit 15–20 minutes at room temp or refrigerate covered up to 4 hours. Bake uncovered 35–45 minutes until puffed and a knife comes out clean. Rest 5–10 minutes before slicing.

Tips, make-ahead & storage

Timing: 20 min prep, 35–45 min bake. Make-ahead: assemble and refrigerate (covered) up to 4 hours or chill overnight—add ~5–10 minutes to baking time if cold. Swaps: use milk alternatives or half-and-half for richer custard; turkey bacon or cooked sausage for different flavor. Leftovers: cover and refrigerate 3–4 days; reheat single portions in oven at 350°F for 10–15 minutes or in microwave until hot.

Ingredients

  • 6 large eggs
  • 1 cup milk
  • 8 slices bread
  • 8 rashers bacon
  • 2 cups cooked chicken (shredded)
  • 2 tomatoes (diced)
  • 3 cloves garlic (minced)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons butter

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter.
  2. Cook bacon in a skillet over medium heat until crisp, then transfer to a paper towel-lined plate and crumble when cool.
  3. Reserve a tablespoon of bacon fat, discard the rest or wipe the pan clean and melt 1 tablespoon butter in it.
  4. Sauté minced garlic in the bacon fat/butter for 30 seconds until fragrant.
  5. Add diced tomatoes to the skillet and cook 2–3 minutes until slightly softened; remove from heat.
  6. Cut or tear bread into cubes and spread half in the prepared baking dish.
  7. Top bread with shredded chicken, crumbled bacon, and the tomato-garlic mixture, then sprinkle remaining bread cubes over top.
  8. In a bowl whisk together eggs, milk, salt, and black pepper until combined.
  9. Pour the egg mixture evenly over the strata, pressing down gently so the liquid soaks into the bread.
  10. Dot the top with remaining butter cut into small pieces.
  11. Let sit at room temperature 15–20 minutes to allow absorption, or refrigerate covered for up to 4 hours for make-ahead.
  12. Bake uncovered for 35–45 minutes until puffed and golden and a knife inserted in center comes out clean.
  13. Let rest 5–10 minutes before slicing and serving.

FAQs

Can I prepare the strata ahead of time? Yes — assemble, cover and refrigerate up to 4 hours (or overnight). Add 5–10 minutes to baking time if the dish is cold.
What are good substitutions? Use turkey bacon, cooked sausage, or extra chicken. Substitute half-and-half for milk for a richer custard, or a dairy-free milk if needed.
How do I store and reheat leftovers? Store covered in the refrigerator 3–4 days. Reheat portions in a 350°F oven 10–15 minutes or microwave until hot.