Bacon, Broccoli & Cheese Strata

I make a lot of quiche, strata and frittatas because in my mind they're pretty versatile.  They make a wonderful breakfast, they're perfect for brunches, or crowds and they make a nice, light dinner when paired with a salad.  They are quick and easy to make, help me use up a lot of leftovers, and are usually something everyone will eat.

Though most people know what a quiche is few people know exactly what a strata or a frittata is.  Basically put a strata is a quiche that does not use a crust but diced bread as it's base and a frittata uses neither pie crust or bread but cooked potatoes.  In my opinion they are all pretty delicious!

This weekend I decided to make a few stratas because I am saving my pie crusts for my apple pies and I had a lot of fresh bread left over that was starting to get a bit hard around the edges.  I figured a strata (or two!) would be a great way to use it up.

I diced up the bread and found that I had enough to cover two pie plates.

 I sprinkled the bread chunks with all of my toppings.  I used thawed and drained frozen broccoli, a few slices of cooked bacon and a 1/2 cup or so of shredded cheese.

Next I mixed up my egg mixture.  I used a can of fat free evaporated milk, 4 eggs, salt, pepper, a bit of minced onion, and a 1/2 tsp minced garlic.  I beat them all together until nice and frothy then poured over my bread mixture. 

I usually use the back of a spoon or spatula to press everything down neatly into the pan and so that everything is in the egg mixture and not floating on top of it.

Then I popped the strata into the oven at 350 for 45 minutes.  I know it's done when a knife inserted about an inch or so from the middle comes out clean.  Then I set it on the counter to cool.  

Once they are cool I almost always wrap them in foil and stick them in the freezer.  They make a wonderful last minute meal on the nights I don't have time to throw anything together.  

Since I had enough bread for two stratas I also made a spinach, mushroom and cheese one!

Make sure to thaw and drain the frozen chopped spinach (if using fresh cook it down in a pan first and drain the water).

I sprinkled some spinach, some cooked mushrooms, and a 1/2 cup cheese over the bread cubes. 

Poured the same milk and egg mixture over it all. (Though I sometimes have leftover egg mixture depending on the size of my pie plate). 

 Then I cooked this strata at the same time as the other one.  So now I have two more meals in the freezer and I just need a salad to serve with them.

Broccoli, Bacon and Cheese Strata:

Leftover bread (a few slices); cubed.  Enough to cover the bottom of a pie plate
1 cup thawed chopped broccoli
3 slices bacon, cooked and chopped
1/2 cup shredded cheese of your choice
1 can evaporated skim milk
4 large eggs
1/4 cup minced onion
1/2 tsp. minced garlic
salt and pepper to taste

1.  Dice bread and cover the bottom of the pie plate.
2.  Top bread with toppings: broccoli, bacon, and cheese.
3.  Beat the evaporated milk, eggs, onion, garlic, salt and pepper together.  Pour over egg mixture.
4.  Bake in a 350 degree oven for 45 minutes or until a knife inserted 1 inch from the center comes out clean.
5.  Cool for 10 minutes before cutting and serving.


  1. I love making quiches and stratas as well. They are great to have on hand and make excellent leftovers too! This recipe looks absolutely yummy xo

    Carla aka Mrs R @

    1. All of the reasons I enjoy making them so much. :)

  2. This looks amazing! I could really enjoy eating this :) Thanks for sharing at Together on Tuesdays.

  3. I didn't realize these were so easy to make! And now I know what to do with that slightly old bread! Thank you for sharing these -- now I have dinner ideas for tonight!

    1. Oh good! Glad I could help! :) They really are quite easy. I can't even say I measure anything anymore. I often use more eggs or add in some skim milk instead; it really is pretty hard to mess up.

  4. You are right. This one is for me!! Pinning! Thank you so much for linking at #overthemoon! I look forward to seeing what you share every week. Please come back next week and allow us to promote your content!


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