A Breakfast Casserole – in cake form! All the morning essentials present – bacon, eggs, milk, bread and cheese – it’s a breakfast strata that tastes like a cross between quiche, omelette and savoury French toast with cheesy custardy insides, and a golden crusty surface.
Excellent way to make use of leftover bread. Make it now or leave it overnight, then just pop it in the oven the next day!
Breakfast Casserole – Strata Cake!
Being completely upfront – this is not a real dish as such, it’s just something I made up on a whim back when I first published it over 5 years ago as a way to make breakfast for a group without frying up individual bacon and eggs for everyone.
It’s essentially a breakfast casserole or a savoury bread and butter pudding, made with bread soaked in eggs and milk, scattered with cheese and bacon, then baked until golden on the surface, custardy and cheesy on the inside.
And rather than baking it the traditional way in a casserole dish, I’ve used a cake pan – so you also get golden sides and the fun factor of being able to serve slices of it like cake!
Something different – but you know it’s going to be tasty – right?! I like the way you sort of get “swirls” throughout the “cake”, which are really just the crust of the baguette I chopped up to make this breakfast “cake”!
What you need for this breakfast cake
Here’s all you need to make this breakfast strata – bread, eggs, bacon, cheese and milk. All the breakfast essentials!
Absolutely any bread is fine – I like long breadsticks / baguette-type because you get more “swirls” on the inside because there’s a higher crust to crumb ratio. You can also easily switch bacon for ham.
Also, bonus if it’s stale bread because it holds its form better once soaked in the egg mixture. However fresh works just fine too. The bread used in the recipe video and photos is fresh.
How to make this Breakfast Strata
It’s so easy you can do it even when you’re still half asleep. Though to make your mornings even more relaxing, mix it up the night before then just pop it in the oven the next morning!
Slice / tear bread into 2.5cm / 1″ pieces. Leave the crust on unless you’re using a really thick-crusted bread. Nobody wants super-thick, chewy crust inside when it’s supposed to be soft and custardy!
7 cups bread – You need 7 cups of bread in total, just lightly pushed down to fill the cup. I can’t give you a weight because different breads differ in weight for the same volume. Cup measurements are the best way I can describe it!
Whisk together the eggs and milk;
Soak bread – Mix the bread in until it’s totally soaked through with egg mixture, then stir through most of the cooked bacon and cheese (hold some back for sprinkling);
Pour into cake pan – Pour the mixture in a very well-buttered non-stick cake pan. A springform pan is the handiest but a cake pan without a loose base is fine too because the strata cake holds together well enough to turn it out. If you know your cake pan is prone to being sticky, line it with parchment paper because eggs are the ultimate food glue and added cheese makes it like superglue!
Bake 45 minutes – Cover with foil and bake 25 minutes, then remove cover and bake for a further 15 to 20 minutes until the top is golden and crusty. Check with a skewer inserted into the centre to ensure no raw egg mixture is on it. Let it stand for a few minutes to stabilise then remove the cake pan sides (if you used a springform pan) or turn it out carefully.
The smell when this is baking is mouth-watering! It smells like a Quiche Lorraine, and though admittedly it looks a lot more rustic than a quiche, it is a whole lot less effort to put together!!
Customisation options
A very appealing feature of this recipe is that it’s highly customisable. I’ve gone with the breakfast staple of bacon here, but there’s plenty of other options – including adding things like chicken to make it lunch or even dinner worthy:
Ham in place of the bacon – a great way to use up leftover Christmas ham (skip the bacon-crisping step).
Garlic butter roasted mushrooms would be particular great and also fitting for breakfast. Halve or quarter so they incorporate better (whole will be too large);
Any chargrilled or roasted vegetables (follow directions in this Roasted Vegetables Pasta Salad recipe);
Feta or goat’s cheese – crumbled;
Chicken – cooked, chopped or shredded. Even leftover flavoured chicken eg from tacos or a chicken that was marinated like my Everyday Chicken Marinade;
Smoked fish – the oilier the better, so it won’t dry out. Think flaked smoked mackerel, herring/kippers or hot-smoked trout. Regular cold-smoked salmon would also work – it’ll cook in the strata because it’s thin and become “hot-smoked” – delicious!
Spinach – Make my garlic sauteed spinach, chop roughly and distribute before baking.
Breakfast sausages – Remove skin, break into small pieces, pan-fry as per bacon.
Olives, sun dried tomatoes and other antipasto-type things.
To serve, slice it up just like cake. If you’re the civilised sort, eat it with a fork but it holds together well enough to just eat it with your hands. 😉Excellent food for on the go! – Nagi x
Watch how to make it
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Cheese & Bacon Breakfast Strata Cake (Breakfast Casserole!)
Ingredients
- 300g / 10 oz bacon , diced (or ham)
- 6 large eggs
- 1 1/4 cups milk (full cream or low fat)
- 1/4 tsp salt
- Black pepper
- 7 cups (packed) any plain bread (I use baguettes) , cut into 2 cm / 1 inch cubes (preferably slightly stale, Note 1)
- 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!
Recipe Notes:
Nutrition Information:
Originally published April 2015, updated October 2020 with brand new photos, video and process steps. Tidied up recipe writing but no change to recipe!
Life of Dozer
The clatter of spaghetti dropping on the floor and he was in the kitchen in a flash…..
Well, I WAS going to give them a wash and use them anyway, but he got to them first!!!
Hi Nagi. Been using your recipes for ages but I don’t understand the instructions after it says “Cook all” then it refers to whisking eggs. Putting in bread. Adding egg mixture. What does Cooke all mean ????
Sorry it’s probably me but I don’t get it. Rod.
Hi Rodney, I’m not sure what you mean – which step are you confused about, I don’t mention “cook all” in any step?
Think it’s the bacon.
So: set aside 2 tbsp of bacon for the topping. Put the rest in the pan.
Has anyone tried making ahead of time and freezing this?
yes I did. I put it in a strong zippy bag (uncooked) after leaving to soak for probably 1 hour. Then thawed it overnight in the fridge in a plastic bowl. I had to stir it up a bit before cooking it as the liquids all ran to one side of the bag. It worked fantastic. Just make sure its a strong bag!
I made this and although it had a good flavor it was a little soggy in the middle. Is this normal?
Hi Rocio, sorry yours was a little soggy, sounds like it just needed to cook a little longer ❤️
Really yummmsss… Love.it…
I had few add ons: chorizo, onions. Spring onions and cherry tomatoes added during the last 10mins for garnishing.
Sounds great Bibi!
Just cooked the cheese and Bacon Bread Bake Cake – went really well but next time I would line the bottom of the spring form cake tin with a circle of baking paper – as well as spraying the bottom and sides.
Hi Anne, I’m so glad you loved it, you could definitely line the pan if you prefer ❤️
I made this for brunch for 6 people . I made 1 and 1/2 times the recipe in a 10 inch springform pan. It was perfect! And delicious! Thank you.
Can’t wait to make it again. Super easy.
I’m so happy it was a hit Kathi!
This is my go to company worthy breakfast! Thank you..EZ, delicious.
Wahoo!
Wouldn’t this be decadent with sausage gravy? I am a B&B innkeeper, always on the lookout for something new. I love the cake pan idea😃Thank you😍
Do you think I can substitute thick sliced white bread cut into cubes instead of a baguette?
Hi Gloria! that should be just fine! 🙂 N x
I made this with the addition of cut cooked sausage, spring onions and red capsicum- added colour and flavor! Yum!
P.S. It does freeze well.
I’m going to make this and add some mushrooms,
Ooh lovely! N xx
I’m going to make this and add some mushrooms.
Do I just double the recipe if I want to use a 9×13 pan? Thanks….can’t wait to make it
Hi Laura! I would probably increase by 50% – just slide the scaler by hovering or clicking the Servings number! N x
This looks super amazing!!! Does this freeze well once cooked? Thanks!:)
I can’t recall trying but I see no reason why it wouldn’t! 🙂 N x
Thanks for replying! Bought some bacon so will definitely have a go! 🙂
Easy and delicious! It’s also very pretty! This was made for play in Best of 2017. Followed exactly, except with one less egg (ran out!) and a combo of Colby Jack and smoked Gouda cheeses. I love that you can change this up for whatever you have on hand!
So glad you enjoyed this Lori! Thanks for letting me know! N x
I made this on a recommendation of another cook, and so glad I did. Turned out perfect and so easy. I made one change, thoughh. I used cooked bacon crumbles from Costco (real bacon) and just sprinkled extra on top insted of raw bacon, and it worked great and saved the mess of cooking bacon. I took photos, but guess I can’t post them here. It looked just like yours!
My go to company worthy breakfast! Looks beautiful in the springform pan too! EZ and delicious..thank you.
That’s wonderful to hear Mike! Thanks for letting me know! N x ❤️
A great rescipe
Thanks Hannan!
Hi there..Can one add potatoes too?
Hi Cindy! If you partially cook the potato first then yes!
Good friday brunch for sure, thanks for sharing ive gone a bit lame on day time meals but thanks to you dinners are winners.
Oooh! I hope you LOVE IT Lucilla! 🙂 N xx
Umm I know its been a while since this has been posted but I found this recipe when I was searching for egg bakes. They always look so good and easy and I wanted to try my hand. Also, I live in Ethiopia so I wanted a recipe with easy/accessible ingredients. This was the first recipe I found and, oh sweet baby Jesus!!! This is AMAZING! I have made this in so many different variations now, I’ve used barley bread, soy, tomatoes, fake bacon, real bacon, no bacon, ham, literally any veggie I had in the fridge, added other spices like cayenne pepper to make it a bit more spicy… its magic every time!! I have finally found that its best to make this in a cupcake pan (I realized portion control was going to be a serious challenge with this delicious recipe), also makes it easier for me to create individualized bakes with different ingredients, freeze them in ziploc bags and literally create a grab-n-go breakfast I can eat at work! My boyfried also lovessss this recipe!
Ugh, I guess I just came here to say- youre amazing! Thanks for sharing. I will be checking out your other recipes.
Diana, I love the idea of making these in a cupcake pan. I love the looks of Nagi’s cake but cupcakes might make it easier to serve at a buffet. How many did this recipe make? What was the baking time? Did you put them in cupcake papers or directly in the pan. I don’t have time to experiment so would love your advice. Thanks.
Oh WOW!!! I’m happy to hear you enjoyed it Dian, thanks for letting me know! I love this recipe too 🙂 N x