Bacon Scallion Breakfast Strata with Brioche | CookOS

Bacon Scallion Breakfast Strata

Name: Bacon Scallion Breakfast Strata with Brioche
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 slices bacon, chopped; 4 large eggs; 1 ½ cups milk; ½ tsp salt; ¼ tsp ground black pepper; 4 oz shredded monterey jack cheese; 4 scallions, thinly sliced; 4 cups (7 oz) day old brioche or challah, cut into 1-inch cubes

This bacon scallion breakfast strata combines smoky bacon, tender eggs, melted monterey jack, and cubed brioche in a savory custard that can be assembled the night before and baked fresh in the morning.

🌍American 🏷️Bacon 🏷️Scallions 🏷️Breakfast 🏷️Strata 🏷️Eggs Cheese

About·Privacy·Terms

🏷️

Total

1h 30m

Servings

Difficulty

Medium

Est. Cost

$17–$28

Recipe Source

View original recipe

From Recette Magazine

Ingredients

4 slices bacon, chopped
4 large eggs
1 ½ cups milk
½ tsp salt
¼ tsp ground black pepper
4 oz shredded monterey jack cheese
4 scallions, thinly sliced
4 cups (7 oz) day old brioche or challah, cut into 1-inch cubes

8 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Place 4 slices chopped bacon in a Suvie pan. Place pan in the bottom zone of Suvie and Roast at 425°F for 15 minutes, until rendered and crisp, stirring occasionally (alternatively, sauté bacon in a small skillet over medium heat for 8 minutes, until rendered and crisp if you don't want to wait for the broiler to cool before scheduling).
2
Meanwhile, whisk together 4 large eggs, 1 ½ cups milk, ½ tsp salt, and ¼ tsp ground black pepper until smooth.
3
Remove pan from Suvie and pour off bacon fat. Transfer bacon, 4 oz cheese, 4 sliced scallions, and 4 cups brioche to the bowl with the eggs, stirring to combine. Return mixture to empty pan and place in bottom zone of Suvie. Input settings and cook now or schedule.
4
Remove pan from Suvie. Cut into slices and serve.

Was this recipe helpful?

Tips & Notes

Pro tips

Cook bacon until crispy, then chop finely so pieces distribute evenly throughout the strata and stay crunchy.
Use day-old bread that has begun to dry out; it absorbs the egg-milk mixture without disintegrating.
Let the assembled strata rest at room temperature for 15–20 minutes before baking to ensure even cooking.
The strata continues to cook as it rests after baking; remove it when the center is still slightly soft to avoid overcooking.

Substitutions

Monterey jack → sharp cheddar or gruyère (same weight, adjust seasoning if using a sharper cheese)
Scallions → fresh chives or green onion tops (same amount, add just before serving for color)
Brioche → challah, day-old sourdough, or thick-cut white bread (use day-old to prevent sogginess)

Storage & make-ahead

Cover and refrigerate leftovers up to 3 days. Reheat in a 325°F oven for 15–20 minutes until warmed through. Assemble unbaked, cover, and refrigerate overnight before baking, or freeze unbaked up to 2 weeks.

Common Questions

Can I make this strata the night before?

Yes—assemble it in a baking dish, cover, and refrigerate overnight. Bake as directed the next morning.

What kind of bread works best for strata?

Day-old brioche or challah is ideal. Avoid soft white sandwich bread; it breaks down too quickly. Stale bread absorbs the custard without turning to mush.