This perfectly portioned Egg Strata recipe is easy to make, serve and enjoy! These mini egg casseroles are stuffed with all your favorite breakfast ingredients – bread, bacon and cheese. They’re incredibly moist and freeze well!
Make these breakfast bites ahead (they freeze beautifully) or just before guests arrive! The result is nothing short of amazing – filling strata cups that will actually have your guests craving seconds.
This is not your average breakfast casserole. Egg Stratas are light, fluffy and full of flavor. They’re easy to make ahead, though so quick you can make just before serving them.
However, the concept is good. All of your breakfast favorites quickly combined to make breakfast for many, right?
It’s an easy-to-serve, beautiful approach to a traditional breakfast casserole. Individual egg strata cups are perfect for serving a crowd at Easter or Mother’s Day brunch and are so effortless!
Egg Strata Ingredients
See printable recipe card below.
- Eggs – The base of any savory breakfast recipe, I like to use Organic Free-Range Large eggs. Fresh is best for exceptional flavor.
- Milk – Whole milk works best. I tried this strata recipe with low-fat milk and the results just didn’t stand up.
- French Bread – Rather than the conventional white bread, French bread offers better flavor and texture. If you want a richer egg flavor, brioche bread would be wonderful.
- Colby Jack Cheese – I like the slight bite of Colby Jack (which melts beautifully). Purchase the whole block at the grocery store and grate it fresh at home. And if you can’t find Colby Jack, a soft Cheddar will do.
- Bacon – It’s a breakast bite after all and bacon makes everything better! Drained center-cut is my go-to bacon of choice.
- Pepper – Freshly cracked black pepper has better flavor than the pre-ground variety. Purchase a small peppermill and whole black peppercorns for all your black pepper needs.
- Dill – Dill brightens up the entire strata recipe and gives them that extra-special homemade feel. I use a few pinches dried dill. If you have fresh dill on hand, reserve it to garnish after baking to maintain its bright green color.
How to Make Strata
- Prep – Preheat oven and grease or line muffin tins.
- Combine – In a mixing bowl, beat eggs and milk. Stir in bread, cheese and bacon until completely coated.
- Fill – Use an ice cream scoop to fill tins, topping off with remaining egg mixture. Garnish with bacon and dill.
- Bake – Bake until set and slightly golden in color.
Frequently Asked Questions
A frittata is an open-faced Italian omelet with all the filling ingredients cooked on top. A strata is layers of egg, milk, bread and cheese baked into a puffy casserole.
You can make ahead and allow to sit overnight to help the ingredients meld together, but it is not required.
Yes! These perfectly portioned egg strata freeze well. It’s a great make ahead recipe to feed a crowd at your next weekend or holiday brunch.
How to Store
Refrigerate – Allow to cool and store in an airtight contai
Freeze – Allow to cool completely. Transfer to a plastic freezer storage bag or container, tightly seal, and date. Freeze up to 1 month.
How to Reheat
To reheat frozen egg strata, preheat oven to 350 degrees F. Place on a baking sheet and bake 8-10 minutes or until warmed through.
Egg Strata
Ingredients
- 6 eggs
- ¼ cup milk
- 1 loaf french bread cubed
- 8 ounces colby jack cheese shredded
- 1 pound bacon cooked, drained and broken into pieces
- pepper fresh cracked
- ¼ teaspoon dill optional, for garnish
Instructions
- Preheat oven to 350℉ and grease or line muffin tin.
- In a large mixing bowl, or stand mixer, beat eggs and milk.
- Fold in chunks of bread and cheese until completely coated. Add ¾ bacon pieces (reserving the remainder to garnish).
- Using an ice cream scoop, scoop mixture into muffin tins. Drizzle excess egg mixture on top. Garnish with bacon pieces and dill.
- Bake 15 minutes or until just set and slightly golden in color. Allow to cool 3 minutes before removing to serve.
Tips
Estimated nutrition information is provided as a courtesy and is not guaranteed.
I’ve made this before and it was a hit! Today I made it using leftover Keto hamburger buns and heavy cream for a Keto friendly version. They look amazing, I love how easy this recipe is and the fact I don’t have to let it sit overnight makes it a go to brunch item.
Hi Laura,
That’s such a helpful comment for people doing Keto! I love to hear it, thanks so much.
Have a beautiful week,
Julie
Family favorite! These are served at every family brunch throughout the year and they are always in my freezer- 90 seconds away from a delicious, quick breakfast!
Thank you! They’re perfect for make ahead breakfasts, aren’t they!
Can a mini muffin be used? How would the baking time vary?
To be honest, that just wouldn’t be big enough in my personal opinion.
Excellent recipe! Thank you!
Thank you, Kate!
Sounds yummy! What size muffin pan, regular or large?? Also, how many ounces of bread??
Just a standard muffin tin. I always purchase the store bought loaves and measure from what I cut, but about 1 large loaf.