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Breakfast Strata- or EggBake for us midwestern folks!

Breakfast Strata

A wonderful way to start the day!

Course Breakfast
Cuisine American
Keyword Breakfast Strata
Prep Time 10 minutes
Cook Time 1 hour
Chilling 8 hours
Total Time 1 hour 10 minutes
Servings 12 servings
Author Amanda Rettke


  • 4 teaspoon olive oil
  • 1/2 teaspoon salt
  • 1/2 cup thinly sliced sun-dried tomatoes packed in oil, drained
  • 4 ounces (1 cup) sharp cheddar cheese
  • 1 ounce (1/3 cup) grated Parmesan
  • 10 ounces broccoli, steamed, cooled, and chopped (or frozen, thawed)
  • 1 tablespoon mustard
  • 2 cups milk
  • 12 eggs, room temperature
  • 1 whole wheat baguette, cubed (about 5 cups)
  • 3 cups (8 ounces) sliced and cleaned mushrooms
  • 3 garlic cloves, minced
  • 1 (about 2 cups) large onion, diced
  • 1/2 teaspoon freshly ground pepper


  1. Heat 2 teaspoons of the oil in a nonstick skillet over medium heat.
  2. Add the onions and saute until translucent and beginning to brown, about 4 minutes. Add the garlic and continue to cook for another 1 minute. Transfer the onion mixture to a medium bowl and allow to cool.
  3. Heat remaining 2 teaspoons of oil in the skillet and saute the mushrooms for about 6 to 7 minutes. Make sure they are thoroughly cooked. Remove from heat and cool completely.
  4. Spray a 9x13 baking dish with cooking spray. (or generously cover in butter)

  5. Arrange the bread cubes in the dish.
  6. In a large bowl, beat the eggs, milk and mustard until incorporated.
  7. Add mushrooms, onion-garlic mixture, broccoli, parmesan and cheddar cheeses, sun-dried tomatoes (drained), and salt and pepper and stir to incorporate.
  8. Pour mixture over bread, making sure liquid saturates bread. Cover with plastic wrap and refrigerate overnight, or at least 8 hours.

When Ready To Bake

  1. Preheat the oven to 350°F. Remove the plastic wrap from strata and bake, uncovered, for 55 to 60 minutes, or until top forms a light brown crust. Serve immediately.