18 Delicious Strata Recipes Perfect for Brunch

Preheat your oven to 350°F. Grease a 9×13 inch baking dish.

Layer the bread cubes at the bottom of the dish. Tip: Stale bread works best for absorbing the egg mixture.

Top the bread with the cooked sausage and 1 cup of cheddar cheese.

In a bowl, whisk together eggs, milk, mustard, salt, and pepper until fully combined.

Pour the egg mixture evenly over the bread, sausage, and cheese. Tip: Press down lightly to ensure all bread pieces are soaked.

Sprinkle the remaining 1 cup of cheddar cheese on top.

Bake for 45-50 minutes, or until the top is golden and the center is set. Tip: Let it rest for 5 minutes before slicing for cleaner cuts.

Eggs – 6

Milk – 2 cups

Day-old bread – 6 cups, cubed

Spinach – 2 cups, chopped

Feta cheese – 1 cup, crumbled

Salt – ½ tsp

Black pepper – ¼ tsp

Preheat oven to 350°F. Grease a 9×13 inch baking dish.

In a large bowl, whisk eggs and milk until fully combined. Tip: Room temperature eggs blend smoother.

Add bread cubes to the egg mixture. Press down to ensure all bread is soaked. Let sit for 10 minutes.

Fold in spinach, feta, salt, and pepper. Tip: Squeeze excess water from spinach to prevent a soggy strata.

Pour mixture into the prepared baking dish. Spread evenly.

Bake for 45-50 minutes, until the top is golden and the center is set. Tip: Cover with foil if the top browns too quickly.

Bread – 6 cups, cubed

Ham – 2 cups, diced

Swiss cheese – 2 cups, shredded

Mustard – 1 tbsp

Pepper – ¼ tsp

Grease a 9×13 inch baking dish with butter or non-stick spray.

Layer half the bread cubes at the bottom of the dish.

Top with half the ham and half the Swiss cheese. Repeat layers.

In a bowl, whisk together eggs, milk, mustard, salt, and pepper until smooth.

Pour the egg mixture evenly over the bread layers.

Press down lightly to ensure all bread is soaked. Cover and refrigerate overnight.

Preheat oven to 350°F. Bake uncovered for 45-50 minutes until golden and set.

Let stand for 5 minutes before serving.

Sun-dried tomatoes – ½ cup, chopped

Fresh basil – ¼ cup, chopped

Cheese – 1 ½ cups, shredded

Layer the bread cubes, sun-dried tomatoes, and basil in the prepared dish.

In a large bowl, whisk together the eggs, milk, salt, and pepper until fully combined.

Pour the egg mixture evenly over the bread layers. Press down gently to ensure all bread is soaked.

Sprinkle the shredded cheese on top. Tip: For extra flavor, mix in a pinch of garlic powder with the cheese.

Bake for 45 minutes, or until the top is golden and the center is set. Tip: Cover with foil if the top browns too quickly.

Let stand for 10 minutes before serving. Tip: This resting time helps the strata set for perfect slices.

Gruyere cheese – 2 cups, shredded

Mushrooms – 1 cup, sliced

Butter – 2 tbsp

Salt – 1 tsp

Black pepper – ½ tsp

In a skillet, melt butter over medium heat. Add mushrooms, cook until golden, about 5 minutes. Tip: Don’t overcrowd the pan for even browning.

In a large bowl, whisk eggs, milk, salt, and pepper. Tip: Whisk until fully blended for a uniform texture.

Layer half the bread cubes in the dish. Top with half the mushrooms and half the Gruyere. Repeat layers.

Pour egg mixture evenly over the layers. Press down gently to soak bread. Tip: Let it sit for 10 minutes for better absorption.

Bake for 45 minutes, until top is golden and center is set.

Bacon – 6 slices

Cheddar cheese – 1 cup, shredded

Milk – 1 cup

Bread – 4 slices, cubed

Preheat oven to 350°F. Grease a baking dish.

Cook bacon in a skillet over medium heat until crispy, about 8 minutes. Drain on paper towels, then crumble.

Whisk eggs, milk, salt, and pepper in a large bowl.

Add bread cubes to the egg mixture, pressing down to soak. Let sit for 5 minutes.

Layer half the bread mixture in the dish. Top with half the bacon and cheese. Repeat layers.

Bake for 35-40 minutes until golden and set in the center.

Cheese – 1 cup, shredded

Vegetables – 2 cups, chopped

Spread bread cubes evenly in the dish. Tip: Stale bread absorbs the egg mixture better.

Whisk eggs, milk, salt, and pepper in a large bowl until combined.

Pour egg mixture over bread. Press down lightly to ensure all bread is soaked.

Scatter vegetables and cheese over the top. Tip: Use a mix of colors for a vibrant dish.

Chorizo – 1 lb

Pepper Jack cheese – 2 cups, shredded

Bread – 6 slices, cubed

Preheat oven to 350°F.

Cook chorizo in a skillet over medium heat until browned, about 8 minutes. Drain excess fat.

Whisk eggs and milk in a large bowl until fully combined.

Add bread cubes to the egg mixture, pressing down to ensure they’re fully soaked.

Layer half of the bread mixture in a greased 9×13 inch baking dish.

Sprinkle half of the cooked chorizo and half of the shredded cheese over the bread layer.

Repeat layers with remaining bread mixture, chorizo, and cheese.

Bake for 35 minutes, or until the top is golden and the center is set.

Let stand for 5 minutes before serving to allow strata to set.

Blueberries – 1 cup

Cream cheese – 8 oz, cubed

Eggs – 4

Sugar – ½ cup

Vanilla extract – 1 tsp

Cinnamon – 1 tsp

Preheat your oven to 350°F and grease a 9×13 inch baking dish.

Layer half the bread cubes in the dish, then scatter half the blueberries and cream cheese cubes on top. Repeat with remaining bread, blueberries, and cream cheese.

In a bowl, whisk together eggs, milk, sugar, vanilla, and cinnamon until smooth. Pour evenly over the bread mixture.

Press down gently on the bread to ensure it’s fully soaked in the egg mixture. Let it sit for 10 minutes to absorb.

Let cool for 5 minutes before serving. Tip: A dollop of whipped cream or a drizzle of maple syrup takes it to the next level.

Apples – 2, diced

Sugar – ¼ cup

Butter – 2 tbsp, melted

Preheat your oven to 350°F. Grease a baking dish with butter.

Layer the cubed bread and diced apples in the dish. Tip: Stale bread absorbs the egg mixture better.

In a bowl, whisk together eggs, milk, cinnamon, and sugar until smooth. Tip: For extra richness, use whole milk.

Pour the egg mixture over the bread and apples. Press down gently to ensure everything is soaked.

Drizzle melted butter on top. Tip: This adds a golden, crispy crust.

Bake for 45 minutes, or until the top is golden and the center is set.

Pumpkin puree – 1 cup

Bread – 4 cups, cubed

Pecans – 1 cup, chopped

Nutmeg – ½ tsp

In a large bowl, whisk together pumpkin puree, eggs, milk, sugar, cinnamon, nutmeg, and salt until smooth.

Add bread cubes to the bowl, pressing down to ensure they’re fully soaked in the mixture. Let sit for 10 minutes to absorb.

Fold in chopped pecans gently to distribute evenly.

Pour the mixture into the prepared baking dish. Drizzle melted butter over the top.

Let cool for 5 minutes before serving. Tip: For extra crunch, toast the pecans before adding.

Cocoa powder – ¼ cup

Cherries – 1 cup, pitted and halved

Chocolate chips – ½ cup

Spread the bread cubes evenly in the prepared dish.

In a large bowl, whisk together the eggs, milk, sugar, and cocoa powder until smooth.

Pour the egg mixture over the bread cubes, pressing down gently to ensure all bread is soaked.

Scatter the cherries and chocolate chips over the top, pressing some into the bread.

Let the strata sit for 10 minutes to allow the bread to absorb more of the egg mixture.

Let cool for 5 minutes before serving.

Onions – 2 large, thinly sliced

Goat cheese – 8 oz, crumbled

Eggs – 6 large

Pepper – ½ tsp

In a large skillet, melt butter over medium heat. Add onions and cook, stirring occasionally, until caramelized, about 20 minutes.

Spread half of the bread cubes in the prepared baking dish. Top with half of the caramelized onions and half of the goat cheese. Repeat layers.

In a large bowl, whisk together eggs, milk, salt, and pepper. Pour evenly over the bread mixture.

Press down lightly on the strata to ensure all bread is soaked. Let stand for 10 minutes.

Bake for 45-50 minutes, until the top is golden and the center is set.

Roasted red peppers – 1 cup, chopped

Mozzarella cheese – 2 cups, shredded

Layer half the bread cubes in the dish. Top with half the roasted red peppers and half the mozzarella. Repeat layers.

In a bowl, whisk eggs, milk, salt, and black pepper until combined. Pour evenly over the bread layers.

Press down gently to ensure bread absorbs the egg mixture. Let stand for 10 minutes.

Bake for 45 minutes, or until top is golden and center is set. Tip: Cover with foil if top browns too quickly.

Let cool for 5 minutes before slicing. Tip: Use a serrated knife for clean cuts.

Serve warm. Tip: Garnish with fresh basil for a pop of color and flavor.

Artichoke hearts – 1 cup, chopped

Parmesan cheese – ½ cup, grated

Preheat your oven to 350°F. Grease a baking dish lightly.

In a large bowl, whisk together eggs, milk, salt, and black pepper until smooth.

Add chopped artichoke hearts, grated Parmesan cheese, and cubed bread to the bowl. Mix well to coat everything evenly. Tip: Let the mixture sit for 10 minutes to allow the bread to absorb the egg mixture.

Pour the mixture into the prepared baking dish. Press down lightly to compact. Tip: Cover with foil for the first 20 minutes to prevent over-browning.

Bake for 30 minutes, then remove the foil and bake for another 10 minutes or until the top is golden and the center is set. Tip: Check doneness by inserting a knife in the center; it should come out clean.

Sweet corn – 2 cups

Jalapeno – 2, diced

Grease a 9×13 inch baking dish.

Layer bread cubes in the dish.

Scatter sweet corn and jalapeno over bread.

In a bowl, whisk eggs, milk, salt, and pepper.

Pour egg mixture over bread and veggies.

Press down gently to ensure bread absorbs liquid.

Sprinkle cheddar cheese on top.

Bake for 45 minutes, until golden and set.

Peaches – 2 cups, sliced

Almonds – ½ cup, sliced

Layer the bread cubes at the bottom of the dish. Top evenly with peach slices and almonds.

In a bowl, whisk together eggs, milk, sugar, vanilla extract, and cinnamon until smooth. Tip: For extra fluffiness, let the mixture sit for 5 minutes before pouring.

Pour the egg mixture over the bread, peaches, and almonds. Press down gently to ensure everything is soaked.

Cover with foil and bake for 30 minutes. Tip: This helps the strata cook evenly without drying out.

Remove the foil and bake for another 15 minutes, or until the top is golden and the center is set. Tip: A knife inserted in the center should come out clean.

Raspberries – 1 cup

White chocolate chips – 1 cup

Layer half the bread cubes in the dish. Scatter half the raspberries and half the white chocolate chips over the bread.

Repeat with the remaining bread, raspberries, and white chocolate chips.

In a bowl, whisk together eggs, milk, sugar, and vanilla extract until smooth. Tip: Ensure the mixture is well blended for even soaking.

Pour the egg mixture evenly over the bread layers. Press down gently to help the bread absorb the liquid. Tip: Let it sit for 10 minutes for maximum absorption.

Cover with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes until golden and set. Tip: Check for doneness by inserting a knife in the center; it should come out clean.