Nothing starts a day like a bacon and egg breakfast strata. Laced with maple syrup, this heavenly combination of bacon and eggs, cheese and pistachios, is a great way to start the day!
It’s not every day I plan ahead and make breakfast the day before, but I couldn’t resist this breakfast strata.
I felt the need to spoil Alex a bit and since I knew he’d be departing soon I decided to make a nice leisurely breakfast.
After all, breakfast is the best way to start the day!
This sort of French toast with bacon strata, is made extra luscious with the addition of pistachios and cheese.
Imagine ordering French toast with bacon on the side. That’s kind of what this is except all in one bite.
Recently I checked out a book from the library that is loaded with maple syrup recipes, because well, it is a book on maple syrup.
If you love maple syrup as much as I do the Maple Syrup Cookbook is for you.
That’s where I found this super simple, loaded with bacon and cheese plus pistachios breakfast strata recipe.
Perfect for the holidays, this overnight casserole also has a touch of sage and who doesn’t love sage in the fall?
And wouldn’t you know, my lawn guy cut mine down. I do miss fresh herbs in the fall and my sage was doing quite nicely due to our warm fall weather.
Well, at least I had it available when I made this, because I really don’t like buying those little packages at the grocery!
But enough on sage… This simple breakfast casserole with bacon received a thumbs up from me and the men in the house.
It’s a basic strata recipe, meaning it’s a layered casserole of bread, eggs and cheese.
Nothing wrong with that combo in my book!
I took a few liberties with this overnight breakfast casserole, by using Trader Joes maple streusel bread.
This bread also makes great toast and French toast, but in this bread breakfast casserole loaded with maple syrup, I decided to up the maple quotient.
How could I not?
How do you make a breakfast strata?
This casserole begins with lots of crisp fried bacon. You do love bacon, don’t you?
That’s like the hardest part of the recipe, so I think you’ve got this!
From there it’s a matter of making the liquid mixture by combining cream, milk, maple syrup, the eggs and the seasonings.
Place your bread in the pan, sprinkle with half of the bacon, cheese and nuts. Then do this one more time.
Pour your egg mixture over, cover with plastic wrap paced directly onto the strata. Press down to make sure your bread is submerged. If it isn’t, feel free to add a bit more milk, until it barely covers the bread.
What kind of bread can you use in a strata?
Though I used the maple streusel bread, challah, soft white or wheat would also work well.
How do you know when your breakfast strata is done?
Well, the cheese on top should be melted. The egg mixture should be set and not jiggly and the outside should be golden around the edges.
What to serve with a breakfast strata?
Keep it simple. A beautiful fruit salad would be divine but this would also work well with a simple green salad.
Because a strata is made with bread, a muffin or toast or a biscuit might be overkill!
This bacon egg casserole is savory and salty and a tad sweet. However making this with challah bread, instead of the maple streusel bread makes it less so.
In that case you may even want a drizzle of maple syrup on the top!
Fresh ground black pepper? Absolutely! It helps bring out the flavors of the maple and the contrast between the two is incredible!
Don’t be afraid to jazz up your seasonings, but sage really works well with this.
And cheese? This breakfast strata would be awesome and turn out creamier with a dollop of goat cheese through-out the middle. Or try Havarti, Swiss or Fontina. Yo can’t go wrong.
Though this is called a breakfast strata, it would also make a great dinner if you happen to love brinner like I do.
And if you have leftovers, they heats up well in the microwave or in the oven. Just cover so they don’t dry out.
I love a good breakfast strata recipe as evidenced by how many I’ve made. Honestly, it surprised me!
Check all of them out, because you can’t go wrong!
And don’t forget-if you don’t want to do a strata, one can never go wrong with a cinnamon roll!
Happy breakfast, brunch, brinner, supper everyone!
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This overnight bacon, egg breakfast strata flavored with maple syrup is sure to become a family and company favorite!
1/2 lb bacon, sliced into 1/2″ pieces
1 1/4 c heavy cream
1 c milk
1/2 c pure maple syrup
5 large eggs
2 t Dijon mustard
2 t crumbled dry sage
1 t coarse salt
6 slices, approx 1″ thick of challah bread, maple streusel bread or your choice, lightly toasted and cut into thirds which makes this easier to fit to pan
3 c grated sharp Cheddar cheese or your choice
2/3 c chopped pistachio nuts
Fresh ground black pepper and Maple Syrup for serving
Grease and 8 x 8 or an 11 x7 two quart casserole dish.
Fry the bacon pieces in a medium skillet over medium-high heat until crisp, about 10 minutes. Drain on paper towels and set aside.
Whisk together the 1 1/4 c of cream, 1 c milk, 1/2 c maple syrup, 5 eggs, 2 t Dijon mustard, 2 t crumbled sage, and 1 t salt in a large 4 c measuring cup or bowl.
Lay half of the bread in the bottom of the prepared dish. Sprinkle with half of the bacon, half of the cheese and half of the nuts. Repeat!
Pour the egg/cream mixture over the layers, cover the surface of the strata with plastic wrap, pressing down gently so all the bread is submerged in the egg/cream mixture. Place in refrigerator overnight.
Remove casserole from fridge 30 minutes before baking. Preheat oven to 350. uncover the breakfast strata and bake for about 40 minutes until the egg mixture is no longer jiggly and the dish is bubbly and the cheese is golden!
Remove from oven and let stand about 10 minutes before serving.
Serve with fresh ground pepper and more syrup as desired!
From: The Maple Syrup Cookbook
Keywords: breakfast casserole with bacon, bacon egg casserole, strata recipe, overnight breakfast casserole, breakfast strata, what is strata