Cheesy Egg and Bacon Breakfast Bake | CookOS

Cheesy Egg and Bacon Breakfast Bake

Name: Cheesy Egg and Bacon Breakfast Bake
Prep time: 15 min
Cook time: 2 h 10 min
Total time: 2 h 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 pieces bacon, chopped; 2 tbsp butter, melted; 1 ½ cups milk, any percentage; 2 large eggs; ½ loaf challah or brioche, cut into 1-inch cubes, about 2 cups or 7 oz; 1 cup (3 oz) cheddar cheese, grated, divided; ½ tsp salt; ¼ tsp ground black pepper

A savory breakfast strata that layers brioche, bacon, and cheddar in a custardy egg mixture, then broils to golden crispness. The contrast between the fluffy, soft interior and crunchy top makes it ideal for brunch entertaining.

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

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Total

2h 25m

Servings

Difficulty

Medium

Est. Cost

$17–$28

Recipe Source

View original recipe

From Recette Magazine

Ingredients

4 pieces bacon, chopped
2 tbsp butter, melted
1 ½ cups milk, any percentage
2 large eggs
½ loaf challah or brioche, cut into 1-inch cubes, about 2 cups or 7 oz
1 cup (3 oz) cheddar cheese, grated, divided
½ tsp salt
¼ tsp ground black pepper

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Instructions

1
Place bacon in a Suvie pan, insert into your Suvie, and broil for 10 minutes, stirring occasionally.
2
In a medium bowl, whisk together the butter, milk, eggs, ½ tsp salt, and ¼ tsp ground black pepper until smooth.
3
Pour off liquid from bacon pan. Transfer bacon and half the cheese to bowl with the egg mixture. Fill now-empty pan with bread and then pour egg mixture over the bread, stirring to incorporate. Return pan to your Suvie, input settings, and cook now or schedule.
4
Once the slow cook has finished, top bread with remaining cheese and broil for 6-8 minutes until browned and bubbling, rotating pan halfway through cooking.
5
Remove from Suvie, cut into slices, and serve.

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Tips & Notes

Pro tips

Use day-old or lightly toasted brioche to prevent sogginess—fresh bread absorbs too much custard and becomes mushy.
Chop bacon into small, even pieces so it distributes evenly and crisps throughout the strata.
Watch the broiler closely in the final 2–3 minutes; it can blacken quickly. Position the rack 4–6 inches from the heat source.
Let the baked strata cool 5 minutes before cutting; this sets the custard and keeps it from running.

Substitutions

Challah → brioche or Texas toast (similar richness and structure)
Cheddar → gruyere or fontina (sharper, more complex flavor)
Whole milk → half-and-half (richer custard) or 2% milk (lighter result)
Bacon → smoked sausage or diced ham (different smokiness profile)

Storage & make-ahead

Cover and refrigerate leftovers up to 3 days. Reheat in a 350°F oven for 10–15 minutes until warmed through; broiling again may over-crisp the top.

Common Questions

Can I make this breakfast bake ahead?

Yes. Assemble the strata, cover, and refrigerate up to 12 hours before baking. Add 5–10 minutes to the bake time if starting from cold.

What cheese works best for this strata?

Cheddar is classic, but gruyere, fontina, or a blend of cheddar and gruyere deliver deeper flavor and better melting.

Why broil at the end instead of baking the whole time?

Broiling creates a crunchy, golden crust on top while keeping the interior custardy and soft—it's the signature contrast of this dish.

Can I use a different bread?

Yes. Texas toast, challah, or day-old white bread work well. Avoid soft sandwich bread, which falls apart. Brioche and challah are ideal for their richness.