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Bacon and egg strata slice on a small white plate

Easy Bacon and Egg Strata

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This Easy Bacon and Egg Strata is ideal for those overnight holiday guests. With a make-ahead option, it allows for seamless entertaining. You guests will fall in love with this recipe.

Easy Bacon and Egg Strata slice on a white plate in front of the strata in a casserole dish

Easy Bacon and Egg Strata

My mom started serving this breakfast Bacon and Egg Strata casserole back in the ’80’s. In fact, she baked up at least a double batch for  a brunch the day after my wedding. Bill and I were off to Charleston on our honeymoon, but my family and my in-laws continued the celebration without us.

Made with seasoned croutons, this bacon and egg strata is a breeze to throw together. Plus you can set this Bacon and Egg Strata up the night before and just pop it in the oven the next morning. Perfect when entertaining guests or for a holiday breakfast or brunch. For a healthier alternative, this Baked Denver Omelet is wonderful for company, too.

Easy Bacon and Egg Strata in a white ceramic casserole dish


Best Bacon and Egg Casserole

This Bacon and Egg Strata is a ridiculously easy recipe. I layered croutons, cheese and diced red bell pepper  in a casserole dish, then poured a mixture of eggs, milk and a wee bit of mustard over the top and allowed it to soak in. Before baking, I sprinkled a generous amount of crumbled bacon over the eggy bread. You could certainly add some sauteed onions or mushrooms or even top with crumbled sausage instead of bacon. Who doesn’t love an Easy Breakfast Casserole????

For the cheese, I selected an aged Cheddar which worked perfectly. Rich and tangy with a touch of sweetness, its full flavor played well with the other ingredients. Feel free to make this bacon and egg casserole your own; I know you’ll be a fan!

Bacon and egg strata slice on a small white plate


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You may need these supplies to make the Easy Bacon and Egg Strata recipe:

Easy Bacon and Egg Strata

Easy Bacon and Egg Strata

A crowd pleasing make ahead breakfast or brunch entree.

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Yield 12


  • 4 cups seasoned croutons (I used two 5-ounce packages of seasoned Texas toast croutons)
  • 2 cups sharp cheddar cheese, grated
  • 1 red bell pepper, diced
  • 8 eggs, beaten
  • 4 cups milk
  • 1 1/2 teaspoons Dijon mustard
  • Freshly ground black pepper, to taste
  • 2 cups crumbled cooked bacon


  1. Place croutons in a greased 9 x 13-inch  baking pan.Then layer with cheese and red bell pepper. Whisk together the  remaining ingredients except for the bacon. Pour over croutons and cheese.
  2. You may cover casserole and refrigerate overnight at this point or go ahead and bake immediately.
  3. When ready to bake, preheat oven to 325º. Sprinkle the top with bacon. Bake for about 60 minutes or until puffed and set in the center. If you prepped early and chilled overnight, you might need to extend the cooking time up to 90 minutes.


You can easily make half a batch. Bake in an 8 or 9-inch square baking pan.

Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 408 Total Fat: 27g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 188mg Sodium: 1012mg Carbohydrates: 15g Net Carbohydrates: 0g Fiber: 1g Sugar: 1g Sugar Alcohols: 0g Protein: 26g
Disclosure: KerryGold supplied me with a variety of  cheeses. I was not compensated for writing this post and the opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Kerrygold.

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