Irresistible Cheese & Bacon Strata Cake to Brighten Your Morning

Cheese & bacon strata cake is the hero we never knew we needed on groggy mornings. Ever stumble bleary-eyed into your kitchen, starving and kind of over dull old cereal? Yeah, been there. Look, this isn’t just breakfast – think of it as permission to eat something that tastes fancy (like, five-star restaurant good) with hardly any hard work. You just toss stuff in a pan and boom, your whole place smells like happiness.

What you need for this breakfast cake

Alright, let’s start with the basics. At its heart, the cheese & bacon strata cake is super forgiving. That means you aren’t doomed if you forgot one thing at the store. You’ll need some thick bread slices for the base. Day-old bread is even better – a rare use for those crusty end bits we all pretend to save.

Grab a handful of cheese (cheddar is classic, but if you want to go wild… gouda or Swiss work too), eggs (think of them like magical glue holding everything), and bacon (pre-cooked so it crisps up inside the cake). For milk, anything works, even plant stuff in a pinch. Toss in some black pepper. If you dig a little freshness, scatter in chives or parsley but hey… totally optional. I once threw in some green onions from my sad windowsill planter – excellent move.

Smells already invading your mind yet? Reassuring thing: bacon + cheese basically never fail together.

“I’d never thought you could bake breakfast like this, but it’s become our new holiday tradition. Kids destroyed the leftovers before lunch. Ten out of ten.” – Mags from Denver

How to make this Breakfast Strata

So, first things first: get your oven going because hot is what we want. Preheat to about 350°F (or 180°C if you do Celsius in your kitchen).

Here’s where it gets almost suspiciously easy. Layer the bread in a cake pan (I just squish it in, honestly), sprinkle over the bacon, then cheese goes next. More bread, more bacon, more cheese. Don’t worry if it looks messy.

Now, whisk together your eggs, milk, salt, and pepper in a bowl. Pour it gently all over so that bread soaks it up. Give it a minute – patience, my friend. It’ll look like you did something wrong, but trust me, you didn’t. Press it down if it tries to puff up stubborn.

Slide it into the oven and wait (the hardest part). After about 35-40 minutes, the top gets golden and crunchy and the kitchen smells like dreams. I poke a knife in the middle; if it comes out mostly dry, you’re golden.

Pro tip: let it cool just a hair or it’ll deflate and burn your mouth (been there, didn’t care).

Customisation options

Now, here’s the wild part. Cheese & bacon strata cake is a blank canvas for whatever you have on hand. Maybe you want to make it vegetarian? Easy – swap in mushrooms (seriously satisfying and a little earthy). Craving spice? Toss in diced jalapeños or sprinkle paprika on top before baking.

I’ll be honest, one day I chucked in leftover rotisserie chicken. Winner. If you love herbs (or just want it to look extra green for photos), scatter in fresh basil or thyme. The point is, mistakes are almost impossible – it’s just “strata,” not rocket science.

And hey, don’t feel like you need to follow a strict recipe. Measurements are, you know, more suggestions than orders around here.

What can I add to my strata?

I get asked this almost every single time I make it for friends: “What else can go in here?” Well, there’s a lot you could do, but here’s a quick list to keep handy:

• Leftover roasted veggies (broccoli, asparagus, even corn – pretty much anything)
• Sausages or ham instead of, or with, bacon for bonus flavor
• Little bits of sundried tomato or chopped spinach tucked in the layers
• Hot sauce or salsa on the side after baking (trust me, puts boring ketchup to shame)

Want More Options For Breakfast?

If cheese & bacon strata cake ends up being a hit (and… it will), you’re gonna want more ways to shake up mornings.

Think about making mini versions in a muffin tin for grab-and-go meals. Sometimes, for brunch with friends (hello, mimosas), I use sourdough bread for an extra punch – adds a tangy twist. Wanna go full comfort food? Serve it alongside a bowl of baked beans or crispy hashbrowns. My cousin even suggested a drizzle of maple syrup – sounded weird, tasted amazing.

“Best part? You can prep it the night before, pop it in the oven, and roll back into bed while it bakes. It’s the breakfast hack no one tells you about.” – Jake, NYC

Frequently Asked Questions about Cheese & Bacon Strata Cake

Do I have to use stale bread?
Nope! Fresh bread works, but stale bread just soaks up more eggy goodness.

Can I make cheese & bacon strata cake without bacon?
You bet – just add more cheese or swap in your favorite meat or veg.

How long does it keep?
Usually three days in the fridge (if you have any left). Reheat in the oven to keep it crispy.

Can I freeze it?
Yup, wrap well and freeze slices. Thaw and bake until hot.

Gluten-free bread okay?
Yes, but check the texture; you might need another egg if it’s super dry.

Ready to Give Breakfast a Glow-Up?

This cheese & bacon strata cake is an insanely easy win for those tired of bland, complicated breakfasts that need a cookbook for every ingredient. Whether you follow the basics or toss in your own wild combos, you honestly can’t mess it up. Still need a peek at how it’s done? Check out the official RecipeTin Eats cheese & bacon strata cake or get even more ideas on their Facebook page. Seriously, don’t wait for a special occasion—make your morning delicious, starting tomorrow.

Cheese & Bacon Strata Cake

This easy and forgiving cheese & bacon strata cake transforms your breakfast routine into a delicious and fancy meal, perfect for groggy mornings or a holiday tradition.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Base Ingredients

• 6 slices thick bread slices Day-old bread is ideal.
• 8 oz pre-cooked bacon Chopped into pieces.
• 2 cups cheddar cheese Can substitute with gouda or Swiss.
• 4 eggs Act as the binding agent.
• 2 cups milk Any type works, including plant-based.
• 1 ts black pepper Add more to taste.
• 1/2 ts salt Omit if bacon is salty enough.

Optional Garnish

• 1/4 cup chopped chives or parsley For added freshness.

Method

 

Preparation

1. Preheat your oven to 350°F (180°C).
2. Layer the bread slices in a cake pan, squishing them in as needed.
3. Sprinkle chopped bacon over the bread layer.
4. Add a layer of cheese on top of the bacon.
5. Repeat the layering process with more bread, bacon, and cheese.

Egg Mixture

1. In a separate bowl, whisk together the eggs, milk, salt, and black pepper.
2. Pour the egg mixture gently over the layers in the cake pan, ensuring the bread soaks it up.
3. Press down the layers gently if they puff up.

Baking

1. Slide the cake pan into the oven and bake for 35-40 minutes.
2. Check for doneness by inserting a knife in the middle; it should come out mostly dry.
3. Let it cool slightly before serving to avoid burns.

Notes

Customize with leftover veggies, swap in meats for bacon, or spice it up with jalapeños. Can be prepped the night before. Stores in the fridge for up to three days and can be frozen for later use.