10 Savory Breakfast Strata Recipes for Make-Ahead Brunch

Strata is the make-ahead brunch hero: bread, eggs, and cheese soaked overnight and baked golden in the morning. These ten savory versions go way beyond basic — think sausage and sun-dried tomato, spinach and feta, and a Denver-omelet style that feeds a crowd.

1. Classic Sausage and Cheddar Strata

The brunch classic: sausage, cheddar, and custardy bread baked golden.

Ingredients

• 1 loaf (1 lb) day-old French bread, cubed
• 1 lb breakfast sausage, browned
• 2 cups shredded cheddar
• 8 eggs
• 2 cups milk
• 1 tsp dry mustard
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped scallions

Instructions

1. Butter a 9×13 dish; layer half the bread, sausage, and cheddar; repeat.
2. Whisk eggs, milk, mustard, salt, and pepper; pour over.
3. Cover and refrigerate overnight.
4. Bake at 350°F for 45–50 minutes until puffed and golden.
5. Rest 10 minutes; top with scallions.

2. Spinach Feta and Sun-Dried Tomato Strata

Mediterranean flavors in a make-ahead brunch bake.

Ingredients

• 1 loaf day-old ciabatta, cubed
• 10 oz frozen spinach, thawed and squeezed
• 1 cup crumbled feta
• 1/2 cup sun-dried tomatoes, chopped
• 8 eggs
• 2 cups milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg

Instructions

1. Layer bread, spinach, feta, and sun-dried tomatoes in a buttered 9×13 dish.
2. Whisk eggs, milk, salt, pepper, and nutmeg; pour over.
3. Refrigerate overnight.
4. Bake at 350°F for 45–50 minutes.
5. Rest 10 minutes before serving.

3. Denver Omelet Strata

Ham, peppers, onion, and Swiss — the diner omelet as a crowd-size bake.

Ingredients

• 1 loaf day-old sourdough, cubed
• 1 lb diced ham
• 1 green bell pepper, diced
• 1 onion, diced
• 2 cups shredded Swiss
• 8 eggs
• 2 cups milk
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Sauté pepper and onion 5 minutes.
2. Layer bread, ham, vegetables, and Swiss in a buttered 9×13 dish.
3. Whisk eggs, milk, salt, and pepper; pour over.
4. Refrigerate overnight.
5. Bake at 350°F for 45–50 minutes.

4. Bacon Mushroom Gruyère Strata

Fancy-brunch flavors: smoky bacon, earthy mushrooms, nutty Gruyère.

Ingredients

• 1 loaf day-old brioche, cubed
• 8 slices bacon, cooked and crumbled
• 1 1/2 cups shredded Gruyère
• 1 cup sautéed mushrooms
• 8 eggs
• 2 cups half-and-half
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp fresh thyme

Instructions

1. Layer brioche, bacon, mushrooms, and Gruyère in a buttered 9×13 dish.
2. Whisk eggs, half-and-half, salt, pepper, and thyme; pour over.
3. Refrigerate overnight.
4. Bake at 350°F for 45–55 minutes until set.
5. Rest 10 minutes.

5. Chorizo and Green Chile Strata

Spicy chorizo and pepper jack with a Southwestern kick.

Ingredients

• 1 loaf day-old French bread, cubed
• 1 lb chorizo, browned
• 1 can (4 oz) diced green chiles
• 1 red bell pepper, diced
• 2 cups shredded pepper jack
• 8 eggs
• 2 cups milk
• 1 tsp cumin
• 1 tsp salt

Instructions

1. Layer bread, chorizo, chiles, pepper, and pepper jack in a buttered 9×13 dish.
2. Whisk eggs, milk, cumin, and salt; pour over.
3. Refrigerate overnight.
4. Bake at 350°F for 45–50 minutes.
5. Serve with salsa and sour cream.

6. Butternut Squash and Goat Cheese Strata

Sweet squash, tangy goat cheese, and sage — pure fall brunch.

Ingredients

• 1 loaf day-old whole wheat bread, cubed
• 2 cups roasted butternut squash
• 1 cup crumbled goat cheese
• 1/2 cup dried cranberries
• 8 eggs
• 2 cups milk
• 1 tsp sage
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Layer bread, squash, goat cheese, and cranberries in a buttered 9×13 dish.
2. Whisk eggs, milk, sage, salt, and pepper; pour over.
3. Refrigerate overnight.
4. Bake at 350°F for 45–50 minutes.
5. Rest 10 minutes.

7. Reuben Strata

The deli sandwich reborn as a cheesy brunch casserole.

Ingredients

• 1 loaf day-old rye or pumpernickel, cubed
• 1 lb corned beef, diced
• 1 1/2 cups shredded Swiss
• 1 cup sauerkraut, drained
• 8 eggs
• 2 cups milk
• 2 tbsp Thousand Island dressing
• 1 tsp salt

Instructions

1. Layer bread, corned beef, sauerkraut, and Swiss in a buttered 9×13 dish.
2. Whisk eggs, milk, Thousand Island, and salt; pour over.
3. Refrigerate overnight.
4. Bake at 350°F for 45–50 minutes.
5. Serve with extra dressing.

8. Ham Broccoli Cheddar Strata

A kid-friendly classic with ham, broccoli, and lots of cheddar.

Ingredients

• 1 loaf day-old French bread, cubed
• 2 cups diced ham
• 2 cups shredded cheddar
• 1 cup broccoli florets, blanched
• 8 eggs
• 2 cups milk
• 1 tsp dry mustard
• 1 tsp salt

Instructions

1. Layer bread, ham, broccoli, and cheddar in a buttered 9×13 dish.
2. Whisk eggs, milk, mustard, and salt.
3. Pour over.
4. Refrigerate overnight.
5. Bake at 350°F for 45–50 minutes.

9. Caprese Strata

Summer caprese flavors — tomato, basil, mozzarella — in brunch form.

Ingredients

• 1 loaf day-old ciabatta, cubed
• 1 1/2 cups shredded mozzarella
• 1/2 cup grated parmesan
• 1 cup cherry tomatoes, halved
• 1/2 cup chopped basil
• 8 eggs
• 2 cups milk
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Layer bread, mozzarella, tomatoes, and basil in a buttered 9×13 dish.
2. Whisk eggs, milk, salt, and pepper; pour over.
3. Sprinkle with parmesan.
4. Refrigerate overnight.
5. Bake at 350°F for 45–50 minutes.

10. Sausage Apple Sage Strata

Sweet apple and sage balance savory sausage in this harvest strata.

Ingredients

• 1 loaf day-old sourdough, cubed
• 1 lb breakfast sausage, browned
• 1 apple, diced
• 1 onion, diced
• 1 1/2 cups shredded sharp cheddar
• 8 eggs
• 2 cups milk
• 1 tsp sage
• 1 tsp salt

Instructions

1. Sauté apple and onion 5 minutes.
2. Layer bread, sausage, apple mixture, and cheddar in a buttered 9×13 dish.
3. Whisk eggs, milk, sage, and salt; pour over.
4. Refrigerate overnight.
5. Bake at 350°F for 45–50 minutes.