Bacon & Cheddar Strata Recipe
Bacon & Cheddar Strata Recipe photo by Taste of Home

Bacon & Cheddar Strata Recipe

Read Reviews
4.5 11 10
Publisher Photo
I prepare this sunrise specialty the day before Christmas so we have something cheesy and hearty to warm our tummies while we open gifts the next morning. The key to its perfection is to let it set overnight.—Deb Healey, Cold Lake, Alberta
TOTAL TIME: Prep: 20 min. + chilling Bake: 45 min.
MAKES:10 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 45 min.
MAKES: 10 servings


  • 1 pound bacon strips
  • 1 medium sweet red pepper, finely chopped
  • 8 green onions, thinly sliced
  • 1/2 cup chopped oil-packed sun-dried tomatoes
  • 8 slices white bread, cubed
  • 2 cups (8 ounces) shredded cheddar cheese
  • 6 eggs, lightly beaten
  • 1-1/2 cups 2% milk
  • 1/4 cup mayonnaise
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground mustard
  • 1/8 teaspoon pepper

Nutritional Facts

1 piece: 340 calories, 23g fat (10g saturated fat), 168mg cholesterol, 736mg sodium, 16g carbohydrate (4g sugars, 1g fiber), 17g protein


  1. In a large skillet, cook bacon in batches until crisp; drain on paper towels. Crumble into a small bowl. Add red pepper, onions and tomatoes. In a greased 13x9-in. baking dish, layer half of the bread, bacon mixture and cheese. Top with remaining bread and bacon mixture.
  2. In another bowl, combine eggs, milk, mayonnaise and seasonings. Pour over top. Sprinkle with remaining cheese. Cover and refrigerate overnight.
  3. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, covered, 40 minutes. Uncover and bake 5-10 minutes or until a knife inserted near center comes out clean. Let stand 5 minutes before cutting. Yield: 10 servings.
Originally published as Bacon & Cheddar Strata in Taste of Home Christmas Annual Annual 2010, p78

Reviews for Bacon & Cheddar Strata

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Apr. 28, 2013

"This was so good! I would absolutely make this again. I followed the suggestion of another reviewer and used 8 eggs. Also, after uncovering, I did have to bake it for 15 - 20 minutes instead of the 5 - 10 it called for."

Reviewed Feb. 23, 2013

"Very nice - took it into work and brought home an empty pan."

Reviewed Dec. 27, 2012

"I fixed this for breakfast the morning after Christmas. Granddaughter said it was "amazing"! I used 8 eggs as others suggested and added 1/2 pound of sausage to the bacon. Will be making again!"

Reviewed Jul. 15, 2012

"Very good! Although I think either I should have cooked it at 375 degrees covered or maybe 1 hr covered and then 5 - 10 uncovered, the middle wasn't done. (so we just ate around the middle, saved that for re-heating leftovers.) Also used 8 eggs and 1% millk."

Reviewed Mar. 11, 2012

"I knew my bacon lovin' family would love this. I was right. I substituted some slightly stale Italian bread. Something a little chewy. It was delicious!"

Loading Image