This Herb, Bacon and Egg Strata is an easy breakfast casserole recipe perfect for any holiday breakfast or brunch! Sourdough bread, fresh herbs, cheese, and Wright® Brand Bacon are the simple ingredients that give this breakfast strata its incredible flavor! We love making this for Christmas morning!
Course:
Breakfast
Cuisine:
American
Keyword:
bacon and egg strata
Servings: 6 servings
Author: Michelle
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9
cups
sourdough bread, cubed
-
8
slices
Wright® Brand Bacon, cooked and crumbled
-
2 1/4
cups
milk
-
8
large eggs
-
1
tsp
salt
-
3/4
tsp
black pepper
-
1/2
tsp
onion powder
-
1/2
tsp
garlic powder
-
1 1/2
Tbsp
fresh thyme (thyme leaves removed from the sprig)
-
1 1/2
Tbsp
fresh rosemary, roughly chopped (rosemary needles removed from the sprig)
-
1 1/2
cups
shredded cheese (I used an Italian blend)
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Preheat oven to 375 degrees and grease a 9x13 (or there about) baking dish. Set aside.
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In a bowl, toss sourdough bread, cooked bacon, thyme, rosemary and 1 cup of cheese together. Pour the mixture into the prepared casserole dish and spread in an even layer.
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Whisk together milk, eggs, salt, pepper, onion powder, and garlic powder until well combined (I did this with a blender). Pour the egg mixture evenly over the bread. Allow to sit for at least 30 minutes or covered overnight (if you are making ahead).
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Sprinkle remaining 1/2 cup of shredded cheese over the top of the dish.
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Bake for 40-45 minutes or until a toothpick is inserted in the center and comes out clean. If the top of the strata is browning too quickly, tent a piece of foil over the top and continue cooking until the rest of the dish is done.
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Allow to cool for a few minutes before serving.