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Easy overnight breakfast strata

This make-ahead breakfast strata is one of those recipes you'll turn to again and again. Assemble it the night before, let the bread soak up the rich egg custard overnight, and simply bake it in the morning. It's perfect for holiday breakfasts, brunches, baby showers, or when you have overnight guests.
Print Recipe
Prep Time 20 minutes
Course: Breakfast
Ingredients Method Notes

Ingredients
  

  • Base
  • 1 loaf about 10–12 cups day-old French bread or sourdough, cut into 1-inch cubes
  • 8 large eggs
  • 2½ cups whole milk
  • 1 cup half-and-half
  • 1 teaspoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • Cheese
  • 2 cups shredded cheese choose one or a combination
  • Sharp cheddar
  • Gruyère
  • Swiss
  • Monterey Jack
  • Mozzarella
  • Pepper Jack
  • Mix-Ins Choose 2–3
  • Meats
  • 1 cup cooked breakfast sausage
  • 1 cup diced ham
  • 8 slices cooked bacon crumbled
  • Chorizo
  • Turkey sausage
  • Vegetables
  • Sautéed spinach
  • Mushrooms
  • Bell peppers
  • Green onions
  • Caramelized onions
  • Broccoli florets
  • Asparagus
  • Roasted tomatoes
  • Zucchini
  • Fresh Herbs
  • Chives
  • Parsley
  • Thyme
  • Basil

Method
 

  1. 1. Prepare the Baking Dish

    Grease a 9x13-inch baking dish with butter or cooking spray.

    2. Layer the Ingredients

    Spread half of the bread cubes in the dish.
    Top with:
    Repeat the layers.

    3. Make the Custard

    Whisk together:
    Pour evenly over the casserole, gently pressing the bread down so it absorbs the custard.

    4. Refrigerate

    Cover and refrigerate for at least 8 hours or overnight.

    5. Bake

    Remove from the refrigerator while the oven preheats to 350°F (175°C).
    Bake uncovered for 50–60 minutes, until the center is set and the top is golden brown.
    Let rest for 10 minutes before serving.
    Half the meatHalf the vegetablesHalf the cheeseEggsMilkHalf-and-halfDijon mustardGarlic powderOnion powderSaltPepper

Notes

1. Prepare the Baking Dish

Grease a 9x13-inch baking dish with butter or cooking spray.

2. Layer the Ingredients

Spread half of the bread cubes in the dish.
Top with:
  • Half the meat
  • Half the vegetables
  • Half the cheese
Repeat the layers.

3. Make the Custard

Whisk together:
  • Eggs
  • Milk
  • Half-and-half
  • Dijon mustard
  • Garlic powder
  • Onion powder
  • Salt
  • Pepper
Pour evenly over the casserole, gently pressing the bread down so it absorbs the custard.

4. Refrigerate

Cover and refrigerate for at least 8 hours or overnight.

5. Bake

Remove from the refrigerator while the oven preheats to 350°F (175°C).
Bake uncovered for 50–60 minutes, until the center is set and the top is golden brown.
Let rest for 10 minutes before serving.