Cheese & Bacon Breakfast Strata Cake

This Cheese & Bacon Breakfast Strata Cake is a savory crowd-pleaser that’s like a quiche, French toast, and omelette all rolled into one! Packed with crispy bacon, gooey melted cheese, and custardy bread soaked in a creamy egg mixture, it’s perfect for brunch gatherings or a cozy weekend breakfast. Use leftover bread to make it economical, and stretch a little bacon a long way. Make it ahead, refrigerate overnight, and bake when ready for a stress-free meal. Customize with your favorite add-ins—think mushrooms, spinach, or sausage—for endless variety!

Instructions

1. 1

   Heat a large non-stick frying pan over high heat. Add all but 2 tbsp of diced bacon (reserve for topping). Cook until lightly browned, then drain on paper towels. Add a splash of oil if using a non-nonstick pan.

2. 2

   In a large bowl or container, whisk eggs, milk, salt, and black pepper until fully combined.

3. 3

   Add bread cubes, 1 1/2 cups of shredded cheese, and cooked bacon to the egg mixture. Stir well to coat. Cover and refrigerate for at least 30 minutes, or overnight, until the bread absorbs the egg mixture.

4. 4

   Preheat oven to 180°C/350°F (all oven types). Generously grease a 20cm/8" springform cake tin or a standard cake pan with butter (see Note 3).

5. 5

   Pour the bread mixture into the prepared tin, pressing down gently to compact. Sprinkle reserved bacon and remaining 1/2 cup cheese on top. Cover loosely with foil.

6. 6

   Bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes, until golden brown and a skewer inserted in the center comes out clean.

7. 7

   Let rest for 5 minutes. Remove from springform or turn out from the pan. Garnish with parsley if desired.

8. 8

   Slice into wedges and serve warm. Use a fork for elegance or dive in with your hands for fun!

Recipe Notes

• Bread – Use plain white or wholemeal bread, such as baguettes, loaves, or rolls. Slightly stale bread works best to soak up the egg mixture. Avoid dense artisan breads like sourdough with thick crusts, as they can make the texture too chewy. Measure 7 packed cups by pressing cubes into a 1-cup measure.

• Cheese – Choose a good melting cheese like cheddar, gouda, or Monterey Jack. Avoid mozzarella, as it lacks flavor and may need an extra 1/4 tsp salt for balance.

• Pan choice – A 20cm/8" springform pan is ideal for easy removal, but a standard cake pan or 25cm/10" square baking dish works too. Avoid loose-base sandwich pans, as the egg mixture may leak. If your springform leaks with runny batters, place a tray on a lower oven shelf as a precaution.

• Make-ahead – Prepare and refrigerate the mixture overnight for a quick bake in the morning. Perfect for entertaining or busy mornings.

• Storage – Keeps in the fridge for 4-5 days. Reheat in the microwave or enjoy at room temperature. Freezes well for up to 3 months—wrap tightly in cling wrap and store in an airtight container.

• Customizations – Add sautéed mushrooms, spinach, bell peppers, or sausage for variety. Mix into the egg mixture before soaking.

• Serving suggestion – Serve as a hearty breakfast or brunch centerpiece. Pair with a fresh salad or fruit for a complete meal.