Breakfast Egg Strata
Updated Jun 02, 2026
Egg Strata is an easy overnight breakfast casserole made with bread, eggs, mushrooms, kale, and cheese, then baked the next morning for brunch.
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My Breakfast egg strata is soo easy to make!
This breakfast egg strata is one of my favorite things to make for Sunday brunch, mostly because I can do all the work the night before and not think about it again until morning. Everything gets layered into one dish, poured over with eggs, and parked in the fridge overnight.
By the time it bakes, even if you only let it set for 30 minutes, the bread has soaked everything up, the veggies are tender. This egg strata is the kind of breakfast that feeds a group without me standing at the stove flipping eggs all morning, which is really the goal.
Happy Cooking!
– Yumna
Strata Recipe Ingredients
- Eggs: You’ll need 10 large eggs for this big breakfast strata recipe.
- Vegetables: I use white onions, mushrooms, and kale for this recipe, but feel free to sub in a different leafy green. You can add or remove other vegetables, but try to avoid ones high in water, like zucchini and tomatoes.
- Bread: I like French baguette best for this strata recipe, but you can use a different type of crusty bread if you like.
- Milk: I prefer whole milk for this egg strata, but any milk will do. If you’re using plant-based milk, just make sure to choose an unsweetened and unflavored option.
- Cheese: I think that shredded cheddar makes for the best melty cheese, but you can also use another good melting cheese like Monterey Jack, gruyere, or Havarti. This strata recipe uses 1 ½ cups, but you can kick it up to about 2 cups or so for an ultra-cheesy bake.
- Seasoning: You’ll just need salt, pepper, and Italian seasoning to flavor this egg strata.
How to Make Egg Strata
Breakfast Strata
This Egg Strata recipe is made with bread, eggs, mushrooms, kale, and cheese for an easy make-ahead breakfast casserole you can prep the night before.
Video
Ingredients
- 2 tablespoons olive oil plus more for the baking dish
- 1 (16-ounce) French baguette cubed
- 1 onion thinly sliced
- 1 teaspoon salt divided
- 1 teaspoon black pepper divided
- 1 (8-ounce) container baby bella mushrooms sliced
- 6 cups kale chopped
- 2 teaspoons Italian seasoning
- 10 eggs
- 2 cups milk
- 1 ½ cups shredded cheddar cheese divided
Instructions
- Lightly oil a 9×13-inch baking dish and set bread cubes inside, set aside.
- Add olive oil to a large sauté pan and set over medium heat. Add onion and ½ teaspoon salt and cook for 5 minutes. Add mushrooms and ½ teaspoon of pepper and cook for an additional 5 minutes. Add kale and Italian seasoning, and cook for 2 minutes, or until slightly wilted. Add vegetable mixture to the prepared pan with the bread and stir to gently distribute.
- In a large bowl, whisk together eggs, milk, and remaining salt and pepper until well-blended. Add 1 cup cheddar cheese and stir to combine.
- Pour the egg mixture over the bread and vegetables and sprinkle the remaining cheddar cheese, then cover tightly with foil. Let sit on the counter for 30 minutes or in the fridge overnight.
- When ready to bake, preheat the oven to 350˚F. Bake, tightly covered in foil, for 35 minutes. Uncover and bake for an additional 15 minutes, or until the center is puffy and the top is golden brown.
- Let cool slightly before cutting into squares and serving.
Notes
My Top Tip: Skip the overnight chill if needed. Need something to serve a crowd quickly? This recipe will also work after sitting for just 30 minutes, so feel free to skip the overnight chill if you forget to plan in advance.
Storage: After baking, allow the strata to cool completely. Cover it and store it in the fridge for up to 3-4 days. When you’re ready to eat, place the strata in a preheated oven for about 10-12 minutes until heated through.
Freezing: You can store your baked breakfast strata covered in an airtight container in the freezer for up to 3 months. When you’re ready to eat, defrost it in the fridge overnight and reheat it in the oven.
Nutrition
Calories: 246kcal, Carbohydrates: 6g, Protein: 15g, Fat: 18g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.02g, Cholesterol: 233mg, Sodium: 540mg, Potassium: 269mg, Fiber: 1g, Sugar: 4g, Vitamin A: 2192IU, Vitamin C: 16mg, Calcium: 308mg, Iron: 2mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Tips
- Look for doneness cues. Depending on what bread you use, the egg strata may bake slower or faster compared to my bake time. You’ll know it’s done when you press down in the center of the dish and it’s not wet. Some bubbles are ok since it will continue to bake as it rests.
- Don’t skip cooking the vegetables first. That’s where all the flavor comes from in this recipe, so it’s important to brown those veggies in a pan before mixing them with the eggs.
FAQs
How will I know when my strata is finished baking?
Strata should be done cooking when the center is no longer jiggly, and a toothpick comes out clean. Once it’s done, remove it from the oven ASAP to avoid overcooking. It can become dry and spongy if baked too long!
Comments
This tasted good but it was a bit dry (overcooked) for the baking time. I’ll try removing it from the oven a couple minutes earlier next time.
Sorry to hear that! It’s possible that the bread was a little thicker so it soaked up the moisture really quickly and dried up. But I’m going to retest this soon and adjust the timing if needed. Thank you for your feedback!
This is SO easy, SO delicious, and SUCH a crowd pleaser. I’ve been making it for awhile now, and every new group that experiences it can’t get enough. It reheats super well in the air fryer, too. Love it so much.
Aww, I’m so happy you love it! Thank you so much for your kind words, Meagan!!
I made this today, NYD 2025. Easy and delicious. Thank you.
Yay! So happy you liked it!! Thank you, Charlene!