The Best Breakfast Strata

Looking for the perfect dish to serve at your next breakfast or brunch? This savory Breakfast Strata is the answer!

This comforting breakfast casserole is a crowd-pleaser, combining layers of hearty bread soaked in a rich, eggy custard. The savory bacon adds a smoky depth, while the spinach provides a fresh green contrast. The combination of sharp white cheddar and nutty Parmesan gives it an irresistible cheesy flavor.

The crusty bread absorbs the egg mixture, which makes it soft and custardy in the center, while the top can become golden and slightly crispy in the oven.

One of the biggest advantages of making a breakfast strata is that it can be prepared ahead of time, making it perfect for holidays, family gatherings, or busy mornings.

Assemble the strata the night before, refrigerate overnight, and then simply pop it in the oven the next morning. Easy to make, beautiful to serve, and delicious to eat!

Customize the Strata to Your Taste

Breakfast strata is highly customizable! You can add or omit ingredients based on personal preference or dietary needs.

• Veggies: I keep it simple with spinach, but you can add mushrooms, bell peppers, or artichokes. Sauté the veggies first to release moisture and enhance their flavor. This also helps prevent the strata from becoming too watery. If you need the strata to be vegetarian, simply omit the bacon and up the veggies!
• Meat: Sausage, ham, or prosciutto can be used instead of bacon.
• Cheese: I use sharp white cheddar and Parmesan cheese, but regular cheddar, Gruyere, fontina, mozzarella, Swiss, feta, or Monterey jack would be good too. You can even use a mix of cheeses. I like to use a stronger cheese for more flavor.
• Herbs: Feel free to add in parsley, thyme, rosemary, or basil.

How to Make Breakfast Strata

• Cook the bacon. In a skillet, cook the bacon strips until slightly crispy, turning occasionally with tongs or a fork. Use tongs to remove it from the skillet and place it on a paper towel-lined plate. Drain all but about 1 tablespoon of the grease from the skillet. Let the bacon cool to room temperature and then chop into bite-size pieces. Set aside.

• Cook the onion, spinach, and garlic. Heat the skillet with the remaining bacon grease over medium-high heat. Add the onion and cook until tender, stirring occasionally, about 5 minutes. Add the spinach and cook for 2 to 3 minutes or until mostly wilted. Add the garlic and cook for 1 minute. Season with salt and pepper, to taste.
• Add the bacon. Remove from heat and stir in the bacon pieces.

• Make the egg mixture. In a medium bowl, whisk together the eggs, milk, Dijon mustard, salt, and pepper.

• Use day-old bread. Fresh bread can get soggy when soaked in the egg mixture, so it’s best to use bread that’s a bit drier. Day-old or slightly stale bread holds up better and absorbs the egg mixture without turning mushy. If you only have fresh bread, cube it and toast the pieces lightly before using them. Crusty Italian, French, and sourdough bread are all good options.
• Spread half of the bread cubes evenly into the bottom of a greased 9×13-inch baking dish.
• Top evenly with half of the spinach bacon mixture. Sprinkle half of the cheese on top.

• Repeat this same layering process with bread, spinach bacon mixture, and cheese.
• Pour the egg mixture over the strata. Sprinkle with parmesan cheese. Gently press down with your hands across to submerge ingredients into the egg mixture.

• Cover the strata and refrigerate overnight, allowing the bread to fully soak in the egg mixture. If you are in a rush, you can only chill for 30 minutes, but I highly recommend refrigerating overnight for best results.
• When ready to bake, preheat the oven and take the dish out of the fridge and let it sit at room temperature for 15 minutes.
• Bake the strata uncovered for 50 to 60 minutes, or until golden brown and set in the middle. If the top is getting too brown, you can loosely cover it with foil and continue baking.
• Remove from oven and let cool 10 minutes before serving. This gives the eggs a chance to set completely and makes it easier to slice and serve.

More Savory Breakfast Recipes

Discover more BREAKFAST RECIPES!

Breakfast/Brunch

Breakfast Strata

This Breakfast Strata combines crispy bacon, fresh spinach, and a rich egg mixture, layered with cheese and savory seasonings for a comforting, hearty dish. The bread absorbs the eggs overnight, creating a custard-like texture with crispy edges and a perfect balance of smoky, savory flavors.

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• 6 slices uncooked bacon
• 1 cup chopped onion, ½ large onion
• 4 cups packed freshly chopped spinach
• 3 garlic cloves, minced
• Kosher salt and black pepper, to taste
• 8 large eggs
• 2 1/2 cups whole milk
• 2 teaspoons Dijon mustard
• 1 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 8 cups cubed day old bread, 1-inch pieces, hearty Italian, French or sourdough
• 2 cups grated white cheddar cheese, or Gruyere or Monterey jack
• 1/4 cup freshly grated Parmesan cheese

• Grease a 9×13-inch baking dish with non-stick cooking spray.

• Heat a large skillet over medium heat. Lay the bacon strips flat in the skillet. It’s okay if the slices overlap slightly, but try not to crowd the pan too much, as the bacon will shrink as it cooks. Cook until slightly crispy, turning occasionally with tongs or a fork. Use tongs to remove it from the skillet and place it on a paper towel-lined plate. Drain all but about 1 tablespoon of the grease from the skillet. Let the bacon cool to room temperature and then chop into bite-size pieces. Set aside.

• Heat the skillet with the remaining bacon grease over medium-high heat. Add the onion and cook until tender, stirring occasionally, about 5 minutes. Add the spinach and cook for 2 to 3 minutes or until mostly wilted. Add the garlic and cook for 1 minute. Season with salt and pepper, to taste. Remove from heat and stir in the bacon pieces.

• In a medium bowl, whisk together the eggs, milk, Dijon mustard, salt, and pepper.

• Spread half of the bread cubes evenly into bottom of the prepared baking dish. Top evenly with half of the spinach bacon mixture. Sprinkle half of the cheese on top.

• Repeat this same layering process with bread, spinach bacon mixture, and cheese.

• Give the egg mixture a quick whisk and evenly pour over the strata. Sprinkle with parmesan cheese. Gently press down with your hands across to submerge ingredients into the egg mixture.

• Cover the strata and refrigerate overnight. When ready to bake, take the dish out of the fridge and let it sit at room temperature for 15 minutes. Preheat the oven to 350 degrees F. Bake the strata uncovered for 50 to 60 minutes, or until golden brown. If the top is getting too brown, you can loosely cover it with foil and continue baking. Remove from oven and let cool 10 minutes before serving.

Cover the cooled strata tightly with plastic wrap or aluminum foil, or place it in an airtight container. It can be stored in the refrigerator for up to 4 days.

Calories: 315kcal, Carbohydrates: 15g, Protein: 14g, Fat: 22g, Saturated Fat: 11g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Cholesterol: 143mg, Sodium: 567mg, Potassium: 223mg, Fiber: 1g, Sugar: 9g, Vitamin A: 484IU, Vitamin C: 1mg, Calcium: 236mg, Iron: 1mg

Keywords bacon, bread, eggs, spinach

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Savory sweet potato fans, you’re going to love this hash! It features sweet potatoes, bell pepper, and onion, all roasted in the oven to tender, caramelized perfection. You’ll love this recipe if you’re a fan of roasted sweet potatoes or the sweet potato hash at True Food Kitchen.

This recipe was inspired by an old favorite, my Roasted Breakfast Potatoes. I love this sweet potato hash in the morning with eggs, whether they’re scrambled or fried. It’s not just for breakfast, though—this hash makes a hearty side dish for simple fare from fall through winter. You’ll find more serving suggestions below!

Tips for Success

You’ll find the full recipe at the bottom of the post. Here are some notes before you get started.

• You don’t have to peel the sweet potatoes, but you can if you prefer less texture.
• You’ll need a half-sheet baking sheet to fit all the veggies (about 12 by 18 inches). If your veggies are layered on each other, they will steam rather than caramelize, so split them between two pans if necessary.
• Line your baking sheet with parchment paper so the caramelized edges don’t stick to the pan.
• This recipe requires an hour in the oven, given the amount of vegetables. Once you get this recipe into the oven, you can focus on a stovetop recipe to round out your meal.
• You’ll have plenty of leftovers, which you can keep in the refrigerator for up to five days or freeze for later. I’ve found that roasted sweet potatoes defrost well enough in the microwave.

Sweet Potato Hash Serving Suggestions

I love this sweet potato hash with cooked eggs in any form. If you’d like to add some greens to your meal, this hash is fantastic with sautéed Swiss chard and lemony kale salad.

It’s also a lovely side dish for sandwiches, hearty salads, tacos, and quesadillas. Here are some of my top picks:

More Sweet Potato Recipes to Try

I’m a huge fan of sweet potatoes, and here are just a few recommendations. View more sweet potato recipes here.

Please let me know how your sweet potato hash turns out in the comments! I love hearing from you.

Print

Sweet Potato Hash

This sweet potato hash recipe is roasted in the oven! It’s a hearty side dish or breakfast component. Serve it with eggs and so much more. Recipe yields 4 to 6 servings.

1. Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper so the vegetables don’t stick. 
2. Combine the prepared potatoes, bell pepper and onion. Drizzle the olive oil over the vegetables, then sprinkle the garlic powder, optional chili powder, salt, and several twists of freshly ground black pepper over them. Toss until they are evenly coated in olive oil, and no powdery spots from the garlic powder remain. Arrange them in an even layer on the sheet (it’s fine if the veggies are snug but if the veggies are on top of one another, you’ll need to split them across two pans, both lined with parchment paper).
3. Bake until the vegetables are tender and deeply golden on the edges, about 55 to 65 minutes, stirring every fifteen minutes for even browning. Discard any overly dark onion pieces, then serve as desired. Leftovers will keep for up to 5 days in the refrigerator. Gently warm in the microwave or oven before serving. 

Notes

*Onion note: If your onion is closer to size medium or large, reserve a relative portion of the onion for another use (and use it promptly, as cut onions lose their flavor promptly). Too much onion here can crowd the baking sheet.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

Winter fruits are survivors, making it through the coldest days of the year. We had to show them some appreciation. Enter this simple, vibrant winter fruit salad!

It almost feels too simple to be a recipe (1 bowl, 5 ingredients, 15 minutes!), but we are Minimalist Baker after all. Let’s make it!

How to Make This Easy Winter Fruit Salad

This winter fruit salad is indeed EASY! The most complicated part is segmenting an orange. And we promise it only sounds intimidating. After you do it once, you’ll be ready to show off your segmenting skills to friends!

Or…you can just use a seedless orange! The main purpose of segmenting the orange is to remove the seeds. It does also remove the pith and membranes, ensuring the best texture and maximum sweetness.

HOW to segment an orange, you ask? The first step is to cut off the peel. It’s easiest to do this after cutting off the top and bottom of the orange so it sits flat (see photo below). Then you can cut off the sides with ease.

Next, you’ll hold the orange in one hand and gently cut inside each membrane (see photo below) to create slices. You’ve now segmented an orange. GO YOU!

Next, it’s on to peeling and slicing kiwi and chopping up an apple! Removing the kiwi peel ensures the best flavor and no fuzzy texture.

We then like to cut all the fruit into even bite-sized pieces because somehow it makes the salad taste better. The logic is unexplainable. But trust!

All that’s left: a drizzle of honey, a squeeze of lime or lemon, and toss it all together!

Pomegranate and mint are optional additions for freshness and a pop of color!

We’re excited for you to try this fruit salad! It’s:

Fresh
Crunchy
Vibrant
Beautiful
Lightly sweetened
Very easy to make
& Perfect for winter!

This salad is the best of both worlds: gorgeous enough for the holiday table (include the pomegranate + mint!) and simple enough to throw together when cleaning out an end-of-week fridge!

More Winter Salads

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 (~1 cup servings)

Course Salad, Side

Cuisine Gluten-Free, Vegan (optional)

Freezer Friendly No

Does it keep? 2-3 Days

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• 2 medium oranges, segmented/supremed and cut into 1/2-1-inch pieces (see instructions)
• 1 small honeycrisp apple, cut into 1/2-1-inch pieces (or another sweet, crunchy variety like Fuji)
• 2 firm, just-ripe kiwis, peeled and cut into 1/2-inch pieces
• 1 Tbsp lime juice (or lemon, but we find lime adds more flavor)
• 1 Tbsp honey (or maple syrup if vegan)

GARNISH optional

• 1/3 cup pomegranate arils (learn the best way to cut a pomegranate here)
• 1-2 Tbsp freshly chopped mint leaves

• ORANGE: To segment an orange, place it on a cutting board and use a sharp knife to cut off the top and bottom, removing the peel and pith so the fruit is exposed. Then set one of the flat sides on the cutting board and cut off the remaining peel and pith, rotating the orange as you go. Cradle the peeled orange in your non-dominant hand and carefully cut in a rocking motion just inside the membranes, creating slices. The seeds and membranes will no longer be attached to the slices. Once you have segmented slices, cut the slices into ~1/2-1-inch pieces for the salad.

• Alternatively, if using a seedless orange, instead of cutting into segments, you can place the peeled orange on the cutting board, cut it in half, then thinly slice and cut into bite-sized triangles.

• APPLE: We like to leave the peel on for ease and fiber! Cut the apple into ~1-inch slices, remove the core, and then cut into 1/2-1-inch pieces.

• KIWI: Slice off the ends from the kiwi, then place one of the cut ends on the cutting board and carefully slice off the peel. Cut the kiwi into 1/2-1-inch pieces.

• To a mixing bowl or serving platter, add the chopped orange segments, apple, and kiwi. Add lime juice and honey and toss gently until evenly coated and no clumps of honey remain.

• Garnish with pomegranate arils and/or chopped mint (both optional, but SO pretty!).

• Best when fresh. Leftover salad (without the mint) will keep in the refrigerator for 2-3 days as the citrus helps prevent the apple from browning. The mint turns brown within 24 hours and is best added just before serving.

*Nutrition information is a rough estimate calculated without optional ingredients.

Serving: 1 cup Calories: 88 Carbohydrates: 22.6 g Protein: 1.1 g Fat: 0.3 g Saturated Fat: 0 g Polyunsaturated Fat: 0.1 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 2 mg Potassium: 273 mg Fiber: 3.5 g Sugar: 17.5 g Vitamin A: 33 IU Vitamin C: 70 mg Calcium: 41 mg Iron: 0.2 mg