This post may contain affiliate links. Please read our disclosure policy.
This layered strata recipe preps in 10 minutes then chills overnight for a no-fuss brunch, holiday, or yummy family breakfast!!
A Favorite Layered Breakfast
Bread, eggs, and cheese – this strata recipe has everything you need for breakfast all in one savory dish!
This particular layered casserole comes from a family friend and we have been making it for YEARS! Our version includes ham for an even more delicious flavor.
Because it chills overnight, it’s our go-to make-ahead breakfast casserole. We love to prep it and pop it in the oven for weekends, brunches, and of course holidays (a great way to use leftover holiday ham). It’s a no-fuss breakfast favorite that’s packed with flavor!
WHY WE LOVE IT:
- Use up leftovers. This recipe is perfect for slightly stale bread or leftover Honey Glazed Ham!
- Make the night before. Prep in 10 minutes then chill overnight for an easy morning.
- Feeds a crowd. Casseroles are all great for feeding the masses. This one serves 8 and can easily be doubled!
Ingredients
PREP TIME: 10 minutes
CHILL TIME: 4 hours
COOK TIME: 45 minutes
- 12 slices white bread – about 12 ounces. Try challah, brioche, French Bread, or Sourdough Bread. Slightly stale bread works best to absorb the egg custard.
- 2 cups cooked ham – or cooked crumbled bacon, cooked sausage pieces, or make it meatless
- 2 cups shredded monterrey jack cheese
- 2 cups shredded cheddar cheese – or swiss cheese, monterrey jack, or colby jack cheese (Pre-shredded cheese doesn’t melt as well.)
- 6 large eggs – room temperature
- 3 cups milk – Must be room temperature otherwise the butter will harden into little flakes or droplets instead of incorporating smoothly.
- ½ cup unsalted butter, melted
How to Make Breakfast Strata
- PREP. Grease a 9×13 baking dish.
- ASSEMBLE. Layer 6 slices bread cubes, 1 cup monterey jack cheese, 1 cup cheddar cheese, 1 cup cubed ham into the pan. Repeat layers.
- In a separate bowl, whisk 6 eggs, 3 cups milk, and ½ cup melted butter in a bowl. Pour the egg mixture over the layers.
- CHILL. Refrigerate, covered, overnight, or at least for 2 hours.
- BAKE. Bake at 350°F for 45-50 minutes. No need to cover it, but if the top is browning too quickly tent it with a piece of foil.
Complete The Meal
Side Dishes
Drinks
More Egg Casseroles
Collections
Strata Recipe
Equipment
Ingredients
- 12 slices white bread, cut into 1-inch squares
- 2 cups monterrey jack cheese, shredded
- 2 cups shredded cheddar cheese
- 2 cups cooked cubed ham
- 6 large eggs, room temperature
- 3 cups milk, room temperature
- ½ cup unsalted butter, melted
Instructions
- Grease a 9×13 baking dish.
- Layer half of the bread cubes on the bottom of the baking dish, followed by 1 cup Monterrey jack cheese, 1 cup cheddar cheese, and 1 cup ham. Repeat layers once more.
- In a medium bowl, mix eggs, milk, and melted butter in a bowl. Pour over layers.
- Cover with aluminum foil and refrigerate for at least 4 hours, or ideally overnight.
- When ready to bake, preheat the oven to 350°F.
- Bake the strata covered with aluminum foil for 20 minutes, then uncover and continue baking for an additional 25-30 minutes. This will help it cook more evenly without overbaking the top.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Make this recipe up to 24 hours in advance and keep it in the fridge until baking.
Cover leftovers with plastic wrap or divide them into an airtight container. Refrigerate for 3-4 days or freeze in freezer-safe containers for 2-3 months.
My aunt would make this for the morning after Easter my kids loved it so much it became a dinner for us super good reneged by serving in microwave!
Only thing different we do is is add 1/4teaspoon dry mustard and onion powder to the egg milk mixture and we top the casserole with buttered corn flakes about 2cups will cover the 9 by13 pan
I add the corn flakes the last few minutes of cook time
That sounds good! Thank you for sharing that!
I am making this next weekend and aM wondering if anyone’s ever added peppers an onions, or of its better without.
I have not, because my family doesn’t like those, but that would be a great addition!
This looks like the perfect Saturday brunch!
OMG this looks DIVINE! The perfect way to celebrate Easter weekend! Hashmanis
Thank you so much!!
I’m cutting up the bread for this yummy sounding recipe. Just noticed the nutritional information-whoa! Is that for the whole recipe or per serving?
I noticed no salt or pepper was added. Is the salt from the ham and cheese enough?
Could this recipe be prepped, frozen then baked later?
I’m sure it can. I personally haven’t tried, but it should be ok 🙂
How long do you think this could sit in the refrigerator before being cooked? This looks so yummy, and I am thinking of making for breakfast Christmas morning – but want to get all of my cooking done on Friday. Would two nights be too long? Thanks!
I honestly haven’t made it that far in advance. It could be ok. I don’t want to say yes, then it not, but it does need to be in the fridge overnight, so what’s two nights? Let me know what happens! Thanks so much!
This was fantastic made a 1/2 batch in a 8×8 dish, cooked for 1 hour. Added a large diced onion lightly sautéed and it was great. So easy I just mix everything up together and add to a 8×8 let it sit overnight. Thanks for a great dish!!!!
Thank you so much for letting me know! I’m so happy to hear that you like it!!
This looks great! A great recipe to use for leftover ham. How would you adjust the cooking temp/time for an 8×8 or 9×9 instead of 9×13? Thanks!
Thanks..it is great!! When you use smaller pans, the cooking time is more. I’m not sure how much more time to add, since I haven’t used that size, but try an hour, instead of 50 min, then you can add a couple min at a time, if you need to. Hope that helps!!