This Easy Breakfast Strata is the ultimate cozy, customizable breakfast bake that’s perfect for weekends, holidays, or meal prep!

If you love the magic of easy breakfast casseroles, this Breakfast Strata will become a go-to favorite. It’s fluffy, savory, endlessly customizable, and ideal for slow weekend mornings or feeding a hungry crowd.

Whether you call it a strata, egg bake, or savory bread pudding, the idea is simple: eggs, milk, cheese, veggies, and bread layered together, then baked to golden perfection.

Why You’ll Love This Easy Breakfast Strata

• Make-ahead friendly – Assemble it the night before and bake in the morning.
• Perfect for brunch – Serve for holidays, baby showers, or lazy Sundays.
• Great for meal prep – Keeps well in the fridge for up to 5 days.
• Customizable – Use what you have: bread, biscuits, veggies, meats, cheeses—you name it.

To make this hearty and easy breakfast strata, you’ll need:

• Eggs – The base that binds everything together.
• Milk, cream or half-and-half – For a rich, custardy texture.
• Cheese – Cheddar, mozzarella, or any melty blend you like.
• Vegetables – Think asparagus, peppers, onions, spinach, or mushrooms.
• Bread – Day-old bread, leftover biscuits, or even crusty rolls work great.
• Seasonings – Salt, pepper, herbs like thyme, parsley, or Italian seasoning

Optional Add-Ins

• Cooked sausage, bacon, or ham
• Sun-dried tomatoes or olives
• A handful of baby greens or arugula before baking
• A pinch of red pepper flakes for heat

Tips for the Best Breakfast Strata

• Use day or two-old bread: It holds up better and soaks in the egg mixture without getting soggy.
• Let it rest: If you have time, let it sit in the fridge for at least 30 minutes (or overnight) before baking. This enhances flavor and texture.
• Bake uncovered: You’ll get a golden, slightly crisp top. Cover loosely with foil if it browns too quickly.

I often switch things up—sometimes I make it without bread for a crustless version (basically a veggie-packed frittata), or I’ll toss in leftover biscuits from dinner for a Southern-style twist.

Actually, my son recently whipped up his own version of this—minus the asparagus, of course (we all have our preferences!). I am trying for him to be more comfortable in the kitchen. Call it life skills in action. Still, the thought of him heading off on his own has me getting all misty-eyed, so let’s not spiral into that today… unless there’s a “My Kid’s Leaving for College” support group I can join?

I mean, I’ve already watched two kids graduate college, so you’d think I’d be a pro at this by now—but nope. He’s my baby. Then again, I said that with each one. What can I say? I just love them so deeply, and watching them grow into incredible adults is the greatest privilege.

Anyway, back to the reason we’re here—this delicious Strata. Let’s get into it.

How to Store & Reheat

• Store cooled strata in an airtight container in the fridge for up to 5 days.
• Reheat individual slices in the microwave or oven at 350°F until warmed through.
• Great for grab-and-go breakfasts during the week!

Best Vegetables for Breakfast Strata

1. Asparagus

• Bright, slightly sweet, and tender when baked.
• Trim the woody ends and slice if thick.
• Pairs great with ham, goat cheese, or Gruyère.

2. Spinach

• Use fresh (sautéed) or frozen (thawed and squeezed dry).
• Adds color and a boost of iron.
• Pairs well with feta, mushrooms, or sun-dried tomatoes.

3. Bell Peppers

• Red, yellow, and orange are sweeter and more vibrant.
• Chop finely and sauté before adding to avoid excess water.
• Great with sausage, onions, or sharp cheddar.

4. Mushrooms

• Earthy and savory—just sauté first to reduce moisture.
• Cremini, baby bella, or button mushrooms work well.
• Pair with thyme, gruyère, and leeks.

5. Tomatoes

• Cherry or grape tomatoes halved work best.
• Add them raw or roasted for a burst of flavor.
• Delicious with basil and mozzarella for a Caprese-style strata.

6. Broccoli

• Chop into small florets and lightly steam or sauté first.
• Holds up well and adds bulk.
• Pairs with cheddar, onions, and turkey bacon.

7. Zucchini

• Mild and tender—slice thin or grate, then press to remove excess moisture.
• Great in veggie-loaded stratas.

8. Green Onions or Leeks

• Mild onion flavor without overpowering.
• Sauté leeks until soft; green onions can go in raw.

9. Kale or Swiss Chard

• Hearty greens that need a quick sauté.
• Great for a rustic, nutrient-packed option.
• Add garlic or shallots for extra depth.

Bonus Tips:

• Always sauté high-moisture veggies first (mushrooms, spinach, zucchini) to avoid sogginess.
• Chop everything small so it distributes evenly and cooks through.
• Try a combo of 2–3 vegetables for flavor variety and color contrast.

Serving Suggestions

• Pair with a side salad for brunch.
• Serve with fruit and yogurt for a lighter touch.
• Top with hot sauce, salsa, or avocado slices.

More Breakfast Casseroles to Try

• French Toast Casserole
• Cheesy Breakfast Casserole
• Herbed Sausage Stuffing Bake

Tried It? Share It!

If you make this Easy Breakfast Strata or any recipe from Sandra’s Easy Cooking, I’d love to see your creations!

Tag me on social media so I can see your creation. Thank you so much for your support! Don’t forget to follow me on Instagram, Facebook, or Pinterest; search @sandraseasycooking

Baking Set: Bakeware Set – 6 Piece – Stackable, Deluxe, Non-Stick Baking Pans

Yield: Serves 6

Easy Breakfast Strata

Print

This hearty, customizable breakfast strata recipe is made to feed six and is perfect for weekend brunch, holiday mornings, or make-ahead meal prep. It’s layered with Italian bread, smoky ham, creamy eggs, and vibrant asparagus—topped with gooey cheese for the ultimate comfort breakfast casserole.

Prep Time 10 minutes

Cook Time 40 minutes

Additional Rest Time 1 hour

Total Time 50 minutes

Ingredients

• 6 slices of Italian bread, cubed (best if slightly stale, 2–3 days old, about 150 to 180 grams)
• 5 to 6 large eggs (about 265 to 320 grams)
• 1/4 cup heavy whipping cream or half-and-half (60 milliliters)
• 2 tablespoons butter or oil (30g)
• 1 cup milk (240 ml)
• 6 young asparagus spears, sliced or whole if thin (about 100 to 120 grams)
• 1 cup cubed smoked ham (or substitute with cooked bacon, Canadian bacon, or sausage, about 150 grams)
• 1 1/2 cups shredded cheese (Colby Jack, cheddar, or your favorite blend, about 150 to 160 grams)
• Salt and pepper to taste (around 1/4 teaspoon or 1.5 grams of salt, and 1/4 teaspoon or 0.5 to 1 gram of pepper)

Instructions

Note: If using fresh vegetables like bell pepper, mushrooms, spinach, or zucchini, sauté them lightly in olive oil to remove excess moisture. This step prevents sogginess and helps the veggies cook evenly. You can also sauté the ham with the vegetables for extra flavor. I used young asparagus so I just par-boiled it for about two minutes in boiling water.

1. Preheat your oven to 375°F.
2. In a large bowl, whisk the eggs with a generous pinch of salt and black pepper. Add the heavy cream and milk, and mix until fully combined.
   
3. Grease a 9x13-inch baking dish with butter, oil, or beef tallow. Add the cubed bread to the dish in an even layer. I like cutting it in a large cubes.
   
4. Top the bread with ham, half of the shredded cheese, and the sautéed or boiled vegetables. If using whole young asparagus spears like I did, lay them on top for a pretty finish.
   
5. Pour the egg and milk mixture evenly over the layered ingredients. Press everything down gently with a fork or spatula to ensure the bread soaks up the liquid.
   
6. For best results, let the mixture rest in the fridge for at least one hour or overnight to enhance flavor and texture.
   
7. Before baking, sprinkle the remaining cheese over the top. Bake for 35 to 40 minutes, depending on your oven. You can cover it with aluminum foil for the first 15 to 20 minutes to prevent over-browning, then uncover to finish baking.
   
8. Once golden and puffed, remove from the oven and let the strata rest for 10 to 15 minutes before slicing. It’s delicious piping hot but even better when slightly cooled.
9. Garnish with chopped parsley or green onions if desired.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 382Total Fat: 26gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 244mgSodium: 672mgCarbohydrates: 16gFiber: 1gSugar: 4gProtein: 21g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

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These easy energy bars are perfect bars to pick you up after a workout, or if you need a snack to keep you full until your actual meal.

Energy bars are not a meal replacement. It is a homemade snack that will keep you satisfied. Of course, cravings for sugar suppressed and give you some energy to get you through the day.

CLICK HERE FOR MORE TASTY AND HEALTHY RECIPES.

My oldest one is an active 17-year-old. I love making these for him especially because he is burning lots of calories each day.

On the other note, I love taking a bite or two after my workout or when I just need something sweet, but at the same time to keep me fuller for my next meal.

Also, if you are looking to cut down on buying store bought protein bars these would be a great way to start. You can really come up with some incredible favors and save money as well just by buying in bulk.

What flavor would you like me to make next? I am thinking of almond joy since they are my favorite candy bars. Let me know in the comment section.

If you make these, please tag me on Instagram @sandraseasycooking and use hashtag #sandraseasycooking Thanks!!!

Yield: 10 Servings

Easy Energy Bars

Print

Perfect bars to pick you up after a workout, or if you need a snack to keep you full until your actual meal. This, not a meal replacement, it is a homemade snack that will keep you satisfied, cravings for sugar suppressed and give you some energy to get you through the day.

Prep Time 10 minutes

Cook Time 7 minutes

Resting time 2 hours

Total Time 2 hours 17 minutes

Ingredients

• 1 1/2 cups Organic Oats
• 1/2 cup Almonds unsalted
• 1/2 cup Cashews unsalted
• 1/2 cup Walnuts
• 1/4 cup Flaxseeds golden or brown
• 1/4 cup Pumpkin Seeds raw
• 1/4 cup Sunflower Seeds raw
• 1 cup Dried Fruit Any on hand, a mixture of more than 2, etc.
• 1 scoop of Protein Powder any that you like or use. I use Organic Vanilla Protein powder
• 3/4 cup Maple Syrup or 1/2 cup Pure Honey + 1/4 cup Pure Maple

Instructions

1. Turn the oven to 375 F and allow it to preheat.
   
2. On a large baking sheet combine together oats, cashews, pumpkin seeds and sunflower seeds. Toast it for 5 minutes, mix it then toast for another 2 minutes. Do not burn and do not go into fully toasted, this is just to release the aroma, and get that amazing taste so do not skip this step either. Take it out of the oven and let it slightly cool down. You may place it on the cutting board and run a knife through it if you want this less chunky.
   
3. Cut dried fruit into smaller chunks as well. Place it on the cutting board and just run a knife and roughly chop.
   
4. Add all the dried ingredients in the large bowl, then add Maple syrup. Read notes for more info.
   
5. Mix the whole mixture together. Use your hands to mix it (This is also an amazing skin scrub).
   
6. Line the middle of a deep baking pan with parchment paper or wax paper, 9x9 square pan is perfect. If you want these bars to have a bit taller or higher, then use a smaller pan. I said a middle of the pan because then it is easier to pull it out of the pan. See pictures.
   
7. Oil your hand with healthy oils, avocado oil, oil, coconut oil and similar then lightly oil the pan sides.
   
8. Transfer the mixture to the pan and press with your oily fingers and hand for a couple of minutes until the mixture is firm.
   
9. Cover with a plastic film or wax paper and place in the fridge.
   
10. Allow it to set for at least 2 hours before eating, but the best results are 24 hours in the fridge.

Notes

This is really versatile. You can add any fruit, nuts or seeds.

If you want less sugar in your bar Maple syrup is the way to go. As sugars go, pure maple syrup is one of the least harmful. Honey or agave nectar is a good alternative to use although if you are able to use pure maple please use it.

This can make up to 14 servings depending what size of the pan you are using or how you cut the bars; into long bars or squares.

These bars are between 340-380 calories, depending what brands of protein powder, dried fruit or maple syrup you are using.

For fewer calories slice these with a serrated edge knife, also known as a bread knife, into equal squares.

To get the most out of making your homemade bars buy them in bulk. The ingredients are really affordable when you compare to prepacked. Also, you have the option to get organic and buy what you like and what you wish to use in these bars. You may use more fruits or nuts or less.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 367Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 1mgSodium: 246mgCarbohydrates: 56gFiber: 5gSugar: 39gProtein: 11g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest