A Beef, Egg and Cheese Strata is the ultimate make-ahead breakfast bake—rich, savory, and layered with all the flavors people love in a hearty morning dish. This version takes the classic combination of eggs, bread, cheddar, and smoky Beef and transforms it into a luxurious, custardy casserole that’s perfect for weekends, holidays, or feeding a hungry crowd. With minimal prep and a hands-off soaking period, this recipe lets you enjoy impressive results with low effort. Whether you’re looking for a brunch centerpiece or a comforting breakfast-for-dinner, this strata checks every box.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Effortless Make-Ahead Dish – Assemble it the night before for a stress-free morning.
- Simple, Familiar Ingredients – Everything is easy to find and already in most kitchens.
- Crowd-Pleaser – Ideal for brunch gatherings, potlucks, or family breakfasts.
- Perfect Texture – The bread absorbs a savory custard, creating a tender inside with a golden, cheesy top.
- Standout Flavor Balance – Crispy Beef, sharp Cheddar, and fresh chives give this version more depth than most basic stratas.
- Comforting & Satisfying – Warm, cheesy, and hearty—the kind of dish that brings people to the table fast.
Ingredients Needed
For the Strata Base
- 1 package brioche or kaiser rolls (11–13 oz), cut into roughly 2-inch cubes (about 12 cups) — brioche adds richness.
- 12 oz thick-cut beef Beef, each strip cut into 4 pieces — provides smoky, meaty flavor.
- 12 large eggs, room temperature for easier whisking.
- 1½ cups whole milk — creates a smooth, custardy texture.
- ¼ cup finely chopped chives, plus extra for garnish — adds fresh, oniony brightness.
- Salt and black pepper, to taste.
- Pinch of crushed red pepper, for subtle heat.
- 8 oz sharp Cheddar cheese, coarsely grated (about 2½ cups).
- Butter, for greasing the baking dish.
For Serving
- Hot sauce, optional but highly recommended.
How to Make Beef, Egg and Cheese Strata
Step 1: Preheat and Prep
Preheat your oven to 425°F (220°C). This high initial heat helps dry the bread quickly and crisp the Beef evenly.
Step 2: Toast the Bread & Cook the Beef
- Spread the bread cubes in a single layer on a rimmed baking sheet.
- On a separate foil-lined sheet, arrange the Beef pieces so they’re not overlapping.
- Place both trays in the oven at the same time.
- Bread: Toast until lightly dried and golden, 10–15 minutes. This prevents a soggy strata.
- Beef: Continue baking until deeply crisp, 15–20 minutes.
- Set the toasted bread aside. Transfer cooked Beef to a paper towel-lined plate to absorb excess grease.
Tip: If assembling ahead, refrigerate the Beef once completely cooled.
Step 3: Make the Custard
In a large mixing bowl, whisk 12 eggs until smooth. Add the milk, chives, salt, pepper, and crushed red pepper. Whisk until fully combined.
Why this matters: A well-blended custard ensures even soaking and a creamy texture.
Step 4: Assemble the Base
- Generously butter a 9×13-inch baking dish.
- Spread the toasted bread into a mostly even layer inside the dish.
- Pour the custard mixture over the bread, pressing down gently to help it absorb.
- Cover tightly and refrigerate for at least 2 hours or up to overnight.
This soaking time is essential for the strata’s signature creamy interior.
Step 5: First Bake
- When ready to bake, heat your oven to 350°F (175°C).
- Uncover the baking dish and evenly nestle the crispy Beef pieces between the bread cubes.
- Bake for 20 minutes, or until the top starts to set but the center still looks slightly soft.
Step 6: Add Cheese and Final Eggs
- Remove the dish from the oven and sprinkle the grated Cheddar evenly over the top.
- Use the back of a large spoon to create 6 small wells.
- Crack the remaining 6 eggs into these indentations and lightly season with salt and pepper.
- Return to the oven and bake 20–25 minutes, or until the egg whites are set but the yolks remain soft (or cook longer if you prefer firmer yolks).
Step 7: Serve
Serve the strata piping hot, topped with more fresh chives and a drizzle of hot sauce if you like extra heat.
Serving and Storage Tips
Serving Suggestions
- Add a fresh fruit salad or mixed greens to lighten the meal.
- Pair with coffee, tea, or fresh orange juice for a complete brunch.
- Serve directly from the baking dish for a cozy, family-style presentation.
Storage
- Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
- Reheat: Warm individual portions in the microwave or reheat the entire dish loosely covered at 300°F until warmed through.
- Freezing: The cooked strata freezes well. Wrap tightly and freeze for up to 2 months. Thaw overnight before reheating.
Helpful Notes
- Bread Choices: Brioche is best for a rich, pudding-like texture, but sturdier rolls also work well.
- Cheese Options: Try Gruyère, Monterey Jack, or a blend for variety.
- Make-Ahead Friendly: Overnight soaking enhances both flavor and texture—ideal for early mornings.
- Texture Tip: If you prefer a firmer strata, bake an extra 5–10 minutes before adding the top eggs.
Beef, Egg and Cheese Strata
Ingredients
Method
- Step 1: Preheat and Prep: Heat the oven to 425°F (220°C). This helps toast the bread and crisp the beef evenly.
- Step 2: Toast the Bread & Cook the Beef: Spread the bread cubes on a baking sheet. On another sheet lined with foil, lay out the beef pieces. Toast bread 10–15 minutes and bake beef 15–20 minutes until crisp. Set aside.
- Step 3: Make the Custard: Whisk 12 eggs until smooth, then add milk, chives, salt, pepper, and crushed red pepper. Mix thoroughly to ensure a silky custard.
- Step 4: Assemble the Base: Grease a 9×13-inch dish with butter. Add the toasted bread. Pour custard over the bread, pressing gently to help it absorb. Cover and refrigerate at least 2 hours or overnight.
- Step 5: First Bake: Preheat oven to 350°F (175°C). Uncover the dish, nestle crisp beef pieces into the mixture, and bake for 20 minutes until the top begins to set.
- Step 6: Add Cheese and Final Eggs: Sprinkle Cheddar over the top. Create 6 wells and crack 6 eggs into them. Bake 20–25 minutes, or until whites are set and yolks are soft (or cook longer if you prefer firmer yolks).
- Step 7: Serve: Serve hot with extra chives and optional hot sauce.
Notes
Conclusion
This Beef, Egg and Cheese Strata is everything a great breakfast should be—warm, filling, full of comforting flavors, and easy enough for any home cook to make. With its crispy Beef, fluffy custard-soaked bread, and gooey melted cheese, it’s a guaranteed hit at brunch gatherings or lazy weekend mornings. Whether you’re hosting guests or preparing a simple family meal, this dish delivers impressive results without stress.
If you give this recipe a try, don’t forget to leave a comment and a star rating below! And feel free to share your creation on Pinterest or Facebook.
What variations did you try? Let us know in the comments!
Frequently Asked Questions (FAQ)
Can I use a different type of bread?
Yes! Any sturdy bread works: French bread, sourdough, challah, or rustic rolls. Avoid very soft sandwich bread—it turns mushy.
Can I make this recipe gluten-free?
Absolutely. Use your favorite gluten-free rolls or a gluten-free brioche substitute. Toast them well to help absorb the custard.
Can I replace the Beef?
Yes. Turkey Beef, veggie Beef, or cooked breakfast sausage all work. Just ensure whatever you use is crisp to avoid greasiness.
Is this strata freezer-friendly?
Yes. Freeze after baking and cooling. Wrap tightly and reheat in the oven until warm.
Why does my strata turn out soggy?
Likely because the bread wasn’t toasted enough or the soaking time was too short. Make sure the bread is dry and lightly crisp before using.
How firm should the final texture be?
The top should be set and golden, while the interior stays soft and custardy—not liquid, but pleasantly tender.