Breakfast
Overnight Savoury Breakfast Strata
By Katie Stewart · December 24, 2021 · 2 min read
Christmas brunch is my favourite meal of the holidays. And it’s always my job to make.
Over the years we’ve had our fair share of Eggs Benedict or crepes — but tomorrow we’ll be having my Overnight Savoury Breakfast Strata.
As a mom with a 5-year-old and 8-week-old, anything I can make ahead is a winner in my books. I’ll make the breakfast strata this afternoon and pop it in the fridge until morning. When my husband and I are inevitably woken up at the crack of dawn to open presents, I can put the already made breakfast strata in the oven to cook.
Like I said winner.
Holiday Brunch Round-Up
- Decadent Eggs Benedict
- Simple Crepes
- Hearty Breakfast Bowl
- Overnight Breakfast Casserole
- Two Ingredient Sweet Potato Pancakes
- Warm Gingerbread Smoothie
- Simple Tomato, Spinach & Shiitake Mushroom Frittata
- Matcha Latte
- Healthy Hot Chocolate
- Vegan Egg Nog
Ingredients
- 1 large loaf gluten-free bread cut into 1” cubes
- 12 eggs
- 2 1/2 cups non-dairy milk
- 1/2 cup nutritional yeast
- 1/2 tbsp sea salt
- 1 tsp Dijon mustard
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1/16 tsp nutmeg
- 1 package pasture raised bacon cubed
- 1 large red onion diced
- 3 cups baby spinach roughly chopped
Instructions
- Place cubed bread into a large greased baking dish. Set aside.
- In a large pan, saute bacon and onions over medium-high heat until well cooked.
- In the meantime, whisk eggs, milk, nutritional yeast, sea salt, dijon, and herbs together (I used my high speed blender). Pour into a large bowl.
- Once cooked, cool bacon mixture slightly and then add to the egg mixture along with the baby spinach. Gently fold together.
- Pour egg and bacon mixture over the bread.
- Use a spatula to gently fold the bread over to make sure the ingredients are evenly distributed.
- Cover and refrigerate for 12-24 hours.
- Preheat oven to 350F and bake for 50-60 minutes -- or until golden brown, puffy in the center and a fork comes out clean.
Notes
I used a gluten-free bread from a local bakery. If you only have access to the commercially available gluten-free breads, adjust the amount to fill a 9x13 pan.
