This savory Breakfast Strata is the perfect make-ahead brunch-assemble it the night before and bake it fresh in the morning.
This Breakfast Strata with mushrooms, caramelized onions, goat cheese, and thyme is the perfect make-ahead brunch for holidays or weekends with guests. Assemble it the night before, refrigerate, and simply bake in the morning-no stress, no rushing. It comes out puffed, golden, and wonderfully fragrant.
When it comes out, it will be puffed, golden, and deliciously fragrant. You can also bake this in individual ramekins or mini cast-iron skillets for a fun, different presentation. And of course, you can bake it the same day, too!
Why you’ll love this Breakfast Strata!
A great way to use up your sourdough! A breakfast strata is a savory bread-and-egg casserole, similar to a quiche or frittata, in which cubed bread soaks up a rich custard overnight and bakes into a light, custardy dish.
Make-ahead-friendly. This is one of those recipes I love to keep on hand for special occasions, like brunch or holidays, or for any time I’m hosting overnight guests. This easy breakfast casserole recipe is quick to assemble the night before for easier mornings. Plus, it makes a beautiful presentation!
Festive and flavorful! When you’re looking for something a little fancier to serve at breakfast or brunch, this strata is perfect. It’s actually hard to believe how simple it is to make! Beautifully golden, fragrant, and rich, our breakfast strata has incredible texture and flavor - and looks pretty, too!
Breakfast Casserole Ingredients
- Large eggs: The star of the strata, creating a rich, custardy base that binds everything together while baking into a light, soufflé-like texture.
- Mushrooms: Thinly sliced and sautéed, they bring deep umami and earthy richness that gives the strata a savory, almost “meaty” depth.
- Yellow onion: Slowly caramelized until golden, the onion adds natural sweetness and complexity, balancing the savory elements beautifully.
- Sourdough or French bread: Cubed and toasted, the bread absorbs the custard while maintaining structure, giving the strata its signature contrast of crispy edges and soft, creamy interior.
- Fresh thyme: Adds a subtle, woodsy, aromatic note that complements the mushrooms and enhances the overall warmth of the dish.
- Goat cheese: Creamy and tangy, it melts into pockets throughout the strata, adding brightness and a luxurious texture.
- Grated cheese (Gruyère, Jack, mozzarella, or a blend): Provides melty richness and a golden, slightly crisp top layer. Gruyère adds nuttiness, while mozzarella offers stretch and mildness.
- Whole milk (or half-and-half): Enriches the custard, creating a smooth, velvety consistency without making the dish too heavy.
- Sour cream: Adds extra creaminess with a subtle tang that lifts and balances the richness of the eggs and cheese.
- Bacon (optional): Crispy and smoky, it adds a savory, salty bite that deepens the overall flavor and contrasts with the creamy custard. Brian loves his bacon, so I added bacon crumbles to his half of the strata. Truthfully, I found myself over on his side of the strata more than I want to admit…the smoky bacon crumbles added a lot of flavor! You could also add diced ham or cooked sausage.
How to Make Breakfast Strata
1. Toast the bread cubes. Preheat the oven to 400F. Cut the bread into 3/4-inch cubes and spread them out in an even layer on a baking sheet. Toast in the oven for 10 minutes.
2. Cook the bacon (optional). If adding bacon, spread the strips out onto a lined baking sheet and bake for 20 minutes, or until crisp. When done, blot them and then cut them into small pieces.
3. Sauté the vegetables. Warm a large skillet over medium-high heat and add oil. Add the thinly sliced onions and sauté for 2-3 minutes, then reduce to medium-low heat. Cook until deeply golden and sweet, about 15 minutes, stirring occasionally. In a separate large skillet, heat butter over medium heat and add the sliced mushrooms, cooking until tender, about 10 minutes. To the mushrooms, add fresh thyme and a generous 3-finger pinch of salt and black pepper. Cook off any remaining liquid. Add the caramelized onions to the mushrooms and turn off the heat.
4. Whisk the egg mixture. Add eggs, milk, sour cream, salt, and black pepper to a medium bowl and whisk.
5. Mix the bread, veggies, and eggs. Transfer the toasted bread to a large bowl, then add the mushroom-onion mixture (and bacon crumbles if using). Add shredded cheese and 2/3 of the goat cheese. Mix gently. Pour in the eggs and stir gently. Let sit for 5 minutes.
6. Bake. Give the bowl another stir, then pour into a well-greased 4-quart baking dish. If prepping this for the next morning, you can place the pan in the refrigerator to chill overnight. When ready to bake, cover the dish with foil and place in the oven for 35 minutes. Remove the foil and reduce the temperature to 375F. Continue baking 20-30 minutes until puffed and golden. During the last 20-30 minutes, scatter the remaining goat cheese over the top and let it melt.
7. Garnish and serve. Garnish with a few thyme sprigs, use a sharp knife to cut into squares, and serve warm.
Chef’s Tips
- Dry out the bread properly. Lightly toasting the cubed bread ensures they absorb the custard without becoming soggy. This is the secret to that perfect, creamy yet structured texture.
- Don’t rush the caramelized onions. Take your time with the onions. The deeper golden the color, the deeper the flavor. This step adds subtle sweetness that balances the richness of the strata.
- Cook off the mushroom moisture. Let the mushrooms release and evaporate their liquid fully before combining. This prevents a watery strata and concentrates their flavor.
- Add greens! Add spinach, arugula, or other greens to the mushroom mixture for a boost in nutrients.
- Let the strata soak before baking. After mixing, let the strata sit for 5-10 minutes (or overnight) so the bread fully absorbs the custard.
- If chilled, bring the strata to room temperature before baking. This ensures even cooking and helps the center set properly without over-baking the edges.
- Bake covered, then uncovered. Covering first keeps the breakfast strata moist and custardy, and uncovering at the end creates that golden, slightly crisp top.
- Let it rest before slicing. Give the dish 10-15 minutes of resting time so it sets and slices cleanly.
Serving Suggestions
Serve Breakfast Strata with a fruity or citrusy salad, like Pear Salad with Vanilla Fig Dressing, Strawberry and Spinach Salad, or Fennel Orange Salad. We also love it with a side of simple Spring Greens!
Or, serve with other brunch sides and fresh fruit, like breakfast potatoes, vegan bacon, or fruit salad.
Meal Prep & Storage
- Make-ahead: Assemble the dish the night before and refrigerate, covered. Make sure to pull the strata out of the fridge and let it come to room temperature first (for about 40-60 minutes) before placing it in the oven, to help ensure even baking.
- Storage: Transfer leftovers to an airtight container (or cover the cooled pan with plastic wrap) and refrigerate for up to 4 days. Reheat in the oven or toaster oven until warmed through.
On the home front: We are done catering for the year. I always have to let out a huge sigh of relief after the last catering event of the holiday season because now it’s time to relax. We worked our butts off this year, and I’ve been feeling it.
On our first day off, we strapped on our cross-country skis and skied right out the front door. Mother Nature was good to us this year and has blanketed our little world with beautiful, fluffy white snow. Being outside in the snow actually helps us stave off the winter blues, so we try to get outside often.
On our second day off, we went to a movie. It had been so long since I’d been to a movie, I didn’t realize that movie theaters now have commercials before the show, and to my amazement, reclining chairs! What? Where have I been? They were so comfy and cozy, it was impossible not to fall asleep.
More Breakfast Recipes You Might Like
Breakfast Casserole | 45-second video
After you try this Breakfast Strata recipe, let us know how it turns out in the comments below. Your review will help other readers, too! Sign up here to join our community and receive our latest recipes and weekly newsletter! xoxo Sylvia
Breakfast Casserole (Breakfast Strata with Mushrooms & Goat Cheese)
- Prep Time: 20 mins
- Cook Time: 65 mins
- Total Time: 1 hour 25 mins
- Yield: 8 1x
- Category: Breakfast, Brunch, eggs, Make-ahead
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
Baked Egg Casserole (called Breakfast Strata) with mushrooms, caramelized onions, goat cheese and thyme, perfect for the holidays. Make it ahead!
Ingredients
- 1 loaf crusty sourdough or french bread, about 8 cups cubed
- 4–5 slices bacon (optional)
- 1 tablespoon oil
- 1 onion – very thinly sliced into rings
- 1–2 Tablespoons butter
- 1 pound of mushrooms sliced
- 3 Tablespoons fresh thyme leaves
- 10 large eggs
- 1 1/2 cups whole milk (or half and half)
- 1 cup sour cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4–6 ounces goat cheese
- thyme sprigs for garnish.
- 1 1/2 cups grated cheese- gruyere, jack, or mozzerella cheese
Instructions
- Preheat oven to 400F
- Toast bread. Cut bread in to ¾ inch cubes and lay on a baking sheet and toast in the oven 10 minutes.
- Cook bacon. If adding bacon, spread out on a foil lined baking sheet and bake in the oven 20 minutes or until crisp. (Blot, then cut into small pieces)
- Sauté veggies. In a large skillet, heat oil over medium high heat. Add thinly sliced onions. Saute, mixing often for 2-3 minutes, then turn heat down to medium low, continuing to cook until golden and tender, about 10 minutes. In another large skillet, heat butter over medium heat. Add sliced mushrooms and cook until tender, about 10 minutes. Add fresh thyme and a generous 3 finger pinch of salt and pepper, and cook off any liquid. Add the caramelized onions to the mushrooms and set aside.
- Whisk eggs. In a medium bowl, whisk eggs, milk, sour cream, salt and pepper.
- Mix. In a large bowl, add the toasted cubed bread. To this add the mushroom-onion-thyme mixture and bacon crumbles if using. Add the grated cheese and ⅔ of the crumbled goat cheese (saving the rest for the top) and gently mix.
- Add eggs. Pour in the eggs and give a gentle stir. Let stand 5 minutes.
- Assemble. Stir again and pour into a well greased 4 quart baking dish. (At this point you could refrigerate overnight).
- Bake. Cover with foil and place the 400 F oven and bake 35 minutes, Uncover, lower heat to 375 F and continue baking 20-30 more minutes until puffed and golden. During the last 10 minutes of baking, scatter the remaining goat cheese over the top and let it melt.
- Garnish. Garnish with a few thyme sprigs.
Notes
If refrigerating overnight, be sure to remove from fridge 40-60 mins before baking, so it comes to room temperature.
Feel free to add spinach, arugula or other greens to the mushroom mixture for a boost in nutrients.
Nutrition
- Calories: 455
Taste is 5 star – delish
My only complaint is that it took much longer to cook than the recipe stated – closer to an hour and a half.
Maybe my stove temp is off?
Glad you enjoyed this Angela- Did you happen to refrigerate it overnight?
Another fantastic dish! Tried it this morning, wow! Rich, decadent, smoke, salty, savory, creamy, just a delight! Thank you for the inspiration!!!
Glad you enjoyed this!
Great recipe-my only comment is that there is a lot of variation in terms of the size of bread loaves, so it might be helpful to include the number of cups of bread to cubes in the recipe. I bought a sourdough boule for this and it generated WAY too many bread cubes….
Hi Geoff- thanks and updated the recipe to use about 8 cups!
I have made this recipe for over 4 years now. It’s incredible! My absolute favorite breakfast strata. It’s my holiday breakfast/brunch item go to. The flavors are so incredible and this has become a family staple recipe!
Thanks Amber!
do you think I could sub sweet potatoes for the bread in this recipe?
H Hannah! I can’t quite picture it. The bread soaks up the egg batter, so not sure how that would translate here? It might turn out “eggy”.
I loved the strata. Actually I love all things made with eggs that get baked. My hubby doesn’t really love plain mushroom strata. If I add spinach, how much should I add, when to add it and can I use frozen spinach that’s been partially cooked and drained?
Hi Judy- I think adding fresh or frozen spinach would work well here. I think you could toss in the fresh spinach without cooking it. 1-2 cups?
Wondering if possible to substitute gluten-free multigrain bread or bagels for the French bread in this recipe?
It might make it a bit dense, but it would probably work. Just a different texture I’m guessing.
This looks so tasty! Thinking ahead to Christmas, do you think that I could assemble & freeze ahead and then thaw & bake Christmas morning? Thanks!
Hi Leonore, I have not tried freezing this so I don’t know for sure- but I don’t see why this wouldn’t work. 😉
Loved the flavors in this. Took it to a brunch and came home with an empty casserole dish. Success! One question I had when making it, do you use the liquid created when cooking the mushrooms or not?
So the liquid should cook off- I noted the recipe, it wasn’t very clear. Thanks for pointing it out.
5 stars!!
5 stars!! (forgot to rate in my comment just posted)
thanks Pj!
Made this this morning to take as a Christmas offering. So very glad to find this recipe that used goat cheese as my fridge/pantry were pretty bare. Made approx. 1/2 the recipe in a Pyrex glass 2-qt. rectangular dish (12″x7-1/2″). Used a few small crusty breads/rolls from the freezer – approx. 1/2 loaf, warmed and toasted – enough to cover the bottom of the dish). Reconstituted a pkg. of dried shiitake mushrooms (.88 oz pkg made approx. 1-1/2-2 cups reconstituted & chopped). Stir-fried fresh spinach and then celery in oil & garlic (used 2.5 oz, but could have used the full 5 oz pkg since it shrinks down so much). Carmelized a small-med. onion, and added all to the mushrooms. Only had 5 large eggs (just enough, though I would have preferred 6). Only had coconut creamer for the milk. Only had yogurt for the sour cream. Crushed maybe 1/2 tsp dried thyme to mix in. Added 1 Tbl Dijon mustard to increase the flavor, along with salt & pepper. Used all of 4 oz. pkg of goat cheese in bits all across the top and approx. 1/4 c grated Romano (the only 2 cheeses on hand, didn’t want to overpower with the Romano). Cooked in convection countertop oven 400 for 30 min. covered, and then 375 for 18 min. This dish was a minor miracle, given how my first look was thinking I had little I could make. This dish was a big hit, enthusiastically gobbled up with compliments. While I often have made frittatas (easy, quick, can “take” all sort of ingredients), but this is my first strata. Now I know how flexible and forgiving it is, just as frittatas are (though a bit more time-consuming) – and welcome by family and friends who still eat bread & gluten! Thanks for this goat-cheese (a family favorite) version from which I could concoct a success on a day when there was no running to the grocery.
Thanks so much for your detailed notes! Very helpful!
I made this as my vegetarian option for my annual holiday party. It was the favorite for everyone – vegetarians and meat eaters! Thank you for this wonderful recipe; we’ll be making it often!
Im so happy you liked it!
Could you make this without the bread? If so, what modifications would I make?
Hey Mary, I haven’t made this without the bread. My guess is you could make a frittata base, and bake. If you do try it, please leave recipe notes. Thanks!
Hi! This sounds awesome 🙂 Wondering if I could sub Oat or Almond Milk for the Milk & Sour Cream?
Thanks!
I think that would work… or vegan yogurt?
Hi there, I would love to make this and take it to a work function. My travel time is about two hours though. Do you think it would mess it up to reheat it in the microwave once I get there? That would be the only way to heat things at this location. Thank you, Maria
No I think that would be fine!
Brunch guests absolutely loved this! I used croissants because that’s my usual move for anything egg, cheese and mushroom-related. This came together really well- thanks so much for the recipe!
I have made this recipe countless times! It’s always what I make for a big group people and get tons of compliments. The flavors are so complimentary and it is unlike the typical breakfast casserole/strata/bake. Thank you!
So great to hear! Appreciate you letting me know!
I actually made this- Twice in the last week… tastes just as good as it looks and the directions were very simple. Such an elegant dish. Trying to give it “5 Stars” but iPad not cooperating.
Thanks Angie! So glad you like it!!!
I actually made this- Twice in the last week… tastes just as good as it looks and was the directions were very simple. Such an elegant dish.
Thanks Angie! So Glad you enjoyed it!
Hi – if you were to make this in individual ramekins, how many ramekins would you use and how would you adjust the baking time?
Hi Jenn, it depends on the size of the ramekins, but somewhere between 8-12, and yes, I would shorten the cooing time, they will cook faster.
LOVE LOVE LOVE this recipe! Can not wait to try it!
Recipe looks amazing! But those bowls! Where are they from?
Thanks, got them on Easy, shop is closed now though.
I have never heard of strata before, but feel like I need to get to the kitchen straight away to experience it! Overnight dishes are just what you need on Christmas morning, or even anytime when having people round for brunch (who wants to wake up early to prep?!) – and mushrooms, caramelised onion and goats cheese are some of my favourite flavours. Gorgeous photos too! Happy new year, and I hope you had a lovely holiday!
Thank you Claudia …and a Happy New year to you too!!
It looks so delicious, thankyou so much and happy holiday.
This is such a delicious looking breakfast dish. So doable and so SO yummy.
I LOVE your photography and styling as well. Thank you for sharing.
Merry Christmas.
PS: Love those bowls.
Thanks so much…Merry Christmas to you too!!