Take breakfast to a new level with our loaded bacon + peppers breakfast strata!
Oozing with a variety of cheeses, fresh peppers, thick-cut bacon, collard greens, onions, and more, this loaded strata says breakfast is served!
Loaded Bacon + Peppers Breakfast Strata
The possibilities are pretty much endless, and the brunch rules regarding what can and cannot be served are loosey-goosey as a hitman’s moral compass.
This breakfast recipe starts with 10 farm-fresh eggs from our favorite local farmers, Susan and Joann, who run Dowker Farm.
Then we add equal parts heavy whipping cream and whole milk.
We made this one so rich and creamy, and that’s a good thing.
Tossing in two cups of cheese, one cup of grated Grana Padano, and a cup of grated Asiago, these are both intensely flavorful cheeses, and they both pair well with the eggs, bacon, and vegetables.
This is an incredible brunch or dinner, one-pan wonder.
It is almost impossible to go sideways when adding lots of crispy, thick-cut bacon to just about any recipe.
We threw in over a pound of irresistible bacon, and I don’t think anyone will mind at all, well, maybe the vegetarians and vegans, but we won’t let them know.
We’ll just keep this little secret between you and me, right?
Make sure to melt two tablespoons of extra-creamy butter and brush the bottom of the 9″ x13″ pan before adding the bread cubes.
Make sure to brush the pan with a mixture of olive oil and melted butter; this will prevent the strata from sticking.
Who wants that? No one.
If you’re making breakfast strata, having crusty artisan bread is essential.
For this one, we’re using one of our favorites, Breadsmith’s legendary Honey White.
We cut it into 1″ squares and used nearly 5 cups.
The bread helps ensure a firm and filling loaded breakfast strata.
Stratas are a great way to use up extra produce hanging out in the fridge.
We used the last of the collard greens, a bunch of tri-colored peppers, half of a Spanish onion, half a bag of shredded carrots, and several stalks of green onions.
The versatility of this dish is endless, and it’s an easy way to make abandoned produce shine and get some delicious redemption.
I made quick work of four cloves of garlic, and there are very few savory dishes that aren’t elevated by a bit of garlic thrown in for good measure.
Normally, I would saute the garlic, but this time I didn’t.
However, I did carmelize a large sweet Vidalia onion.
That makes up for the garlic faux pas, right?
This is an incredible medley of veggies, and the color overload is visually stunning.
Like the saying goes, “Eat the rainbow,” right?
You won’t believe how fragrant this recipe is. Even before it hits the oven, it is a foodie treasure to behold.
I think we’re onto something.
And when we stir in the crispy thick-cut bacon, it’s a done deal.
This is going to be crazy delicious, no doubt about it.
And this is our Loaded Peppers + Bacon Strata before it hits the preheated 350-degree oven, and it’s already looking mega hot!
This is just all kinds of good-looking, and if you’re one to eat with your eyes, sorry, you may be in over your head.
But don’t worry; you can eat your way out.
I think sautéing all of the veggies beforehand makes a huge difference, well, minus the garlic.
As the strata were cooking in the oven, the whole house smelled like a foodie paradise.
Our boys kept asking if dinner was ready. And when I pulled this baby out of the oven, I didn’t have to call the boys down for supper; these guys came washed and ready to eat.
Bless their hungry lil’ hearts.
How to Make a Loaded Breakfast Strata
Serving Size: 8-10
Ingredients:
- 10 farm fresh eggs
- 1 cup heavy cream
- 1 cup whole milk
- 1 pound bacon, cooked and crumbled
- 1 large sweet Vidalia onion, diced
- 1 small Spanish onion, diced
- 2 cups tri-colored peppers, thinly sliced
- 1 cup carrots, shredded
- 2 cups collard greens, shredded
- 6 stalks green onions, chopped
- 4 cloves garlic, chopped
- 1 cup Grana Padano cheese, grated
- 1 cup Asiago cheese, grated
- 5 cups artisan bread, cut into 1-inch cubes
- 2 tablespoons sweet cream butter, melted
- 4–5 tablespoons extra virgin olive oil, divided
- Sea salt, to taste
- Freshly cracked black pepper, to taste
Directions:
- Preheat oven to 350 degrees.
- Cut, slice, chop, and mince all of the veggies ahead of time. The night before would be ideal; it will speed up the process when putting it together for breakfast or brunch the next day.
- The same goes for the cheeses. Grate them the day before and store them in a ziplock bag.
- Fry a pound of bacon, then place it on a plate or bowl lined with paper towels. When the bacon is cool enough to handle safely, crumble it up.
- Using a bread knife or sharp kitchen shears, cut the Artisan bread into 1″ x 1″ squares, cutting enough to equal 5 cups. The bread can also be prepped a day or more ahead.
- Remove the eggs from the fridge and allow them to come to room temperature.
- Crack eggs into a large bowl, add heavy cream, whole milk, a pinch of sea salt, and freshly cracked black peppercorns.
- Add the shredded cheese and gently combine with the egg, heavy cream, and milk mixture.
- After all the veggies are sautéed and cooled, fold the bacon and veggies into the egg mixture.
- Brush the bottom of a 9″ x 13″ high-walled baking dish with two tablespoons of extra-virgin olive oil and two tablespoons of melted sweet cream butter.
- Add the bread cubes to the dish and spread them evenly.
- Pour the egg, cheese, bacon, and veggie mixture over the bread cubes, then gently shake the dish to evenly distribute the ingredients.
- Place the dish on the center rack of a 350-degree oven and cook for 45 minutes.
- Remove the dish from the oven and allow it to stand for 15 minutes.
- Serve.
Can I Make This Breakfast Strata Ahead Of Time?
Yes, and you should. Assembling the strata the night before and refrigerating overnight can make your morning easier, helping you feel prepared and in control.
Cover tightly with foil or plastic wrap, and let it sit at room temperature for about 20–30 minutes before baking.
This is also a great holiday breakfast dish to make, prepping everything the night before!
How Do I Know When The Strata Is Fully Cooked?
The center should be set, not jiggly.
A knife inserted in the middle should come out mostly clean.
The internal temperature should reach 160°F.
Can I Swap The Vegetables?
This is what I love about making a strata: the flexibility to add or remove whatever you want. Spinach, kale, mushrooms, zucchini, or broccoli all work great. Just make sure to sauté any veggies first to remove excess moisture.
What Kind Of Bread Works Best For A Strata?
Day-old artisan bread, sourdough, or French bread is ideal.
Slightly stale bread absorbs the custard better and gives you that perfect soft-but-not-mushy texture.
Can I Use Different Cheeses?
Yes. Grana Padano and Asiago add great flavor, but Gruyère, sharp cheddar, fontina, or mozzarella are all delicious options.
You can also use whatever melting cheese you have on hand.
Can I Make This Without Bacon?
You can. Leave it out for a vegetarian version or swap in cooked sausage, ham, or even plant-based bacon.
Just keep the total add-ins about the same amount.
How Do I Store Leftovers?
Cover and refrigerate leftovers for up to 3–4 days.
Reheat individual portions in the microwave or warm in a 325°F oven until heated through.
Can I Freeze Breakfast Strata?
Yes. Bake first, cool completely, then wrap tightly and freeze for up to 2 months.
Thaw overnight in the fridge and reheat until warmed through.
Loaded Bacon + Peppers Breakfast Strata
Ingredients
- 10 farm fresh eggs
- 1 cup heavy cream
- 1 cup whole milk
- 1 pound bacon cooked and crumbled
- 1 large sweet Vidalia onion diced
- 1 small Spanish onion diced
- 2 cups tri-colored peppers thinly sliced
- 1 cup carrots shredded
- 2 cups collard greens shredded
- 6 stalks green onions chopped
- 4 cloves garlic chopped
- 1 cup Grana Padano cheese grated
- 1 cup Asiago cheese grated
- 5 cups artisan bread cut into 1-inch cubes
- 2 tablespoons sweet cream butter melted
- 4 –5 tablespoons extra virgin olive oil divided
- Sea salt to taste
- Freshly cracked black pepper to taste
Instructions
- Preheat oven to 350 degrees.
- Cut, slice, chop, and mince all of the veggies ahead of time. The night before would be ideal; it will speed up the process when putting it together for breakfast or brunch the next day.
- The same goes for the cheeses. Grate them the day before and store them in a ziplock bag.
- Fry a pound of bacon, then place it on a plate or bowl lined with paper towels. When the bacon is cool enough to handle safely, crumble it up.
- Using a bread knife or sharp kitchen shears, cut the Artisan bread into 1" x 1" squares, cutting enough to equal 5 cups. The bread can also be prepped a day or more ahead.
- Remove the eggs from the fridge and allow them to come to room temperature.
- Crack eggs into a large bowl, add heavy cream, whole milk, a pinch of sea salt, and freshly cracked black peppercorns.
- Add the shredded cheese and gently combine with the egg, heavy cream, and milk mixture.
- After all the veggies are sautéed and cooled, fold the bacon and veggies into the egg mixture.
- Brush the bottom of a 9" x 13" high-walled baking dish with two tablespoons of extra-virgin olive oil and two tablespoons of melted sweet cream butter.
- Add the bread cubes to the dish and spread them evenly.
- Pour the egg, cheese, bacon, and veggie mixture over the bread cubes, then gently shake the dish to evenly distribute the ingredients.
- Place the dish on the center rack of a 350-degree oven and cook for 45 minutes.
- Remove the dish from the oven and allow it to stand for 15 minutes.
- Serve.
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