25+ Hearty and Flavorful Easter Brunch Strata Recipes You’ll Love

Easter brunch is one of the most cherished meals of the year, where family and friends gather to celebrate and indulge in delicious food.

Among the many options for this festive occasion, a strata stands out as a crowd-pleasing, versatile dish that can be easily customized to suit any taste.

A strata is essentially a savory bread pudding made with layers of bread, eggs, cheese, and various fillings like meats, vegetables, and herbs.

It’s a dish that can be prepared ahead of time, making it the perfect choice for a stress-free Easter brunch.

Whether you’re hosting a large family gathering or a small intimate meal, these 25+ Easter brunch strata recipes will add flavor, variety, and heartiness to your spread.

From classic combinations to creative new ideas, you’ll find something to satisfy every palate.

So, let’s dive into the world of Easter brunch stratas, where flavor and convenience meet in the most delightful way.

25+ Hearty and Flavorful Easter Brunch Strata Recipes You’ll Love

Easter brunch is all about indulgence, creativity, and spending quality time with loved ones.

With 25+ delicious strata recipes, you can cater to a wide range of tastes and preferences, whether you’re looking for savory, cheesy, veggie-packed, or protein-filled options.

The beauty of stratas lies in their versatility and ability to be prepared ahead of time, ensuring you can enjoy the holiday without feeling stressed in the kitchen.

These recipes will allow you to celebrate Easter with ease, knowing you’ve got a crowd-pleasing dish to share.

So go ahead and make your Easter brunch extra special with one (or more!) of these flavorful strata creations!

Classic Ham and Cheese Easter Strata

This traditional ham and cheese strata is a nostalgic favorite, blending hearty bread, savory ham, and gooey cheese in a creamy egg custard. Perfect for Easter brunch, it’s easy to prepare ahead, allowing you more time to enjoy the festivities with family and friends.

Ingredients:

• 8 slices of day-old bread, cubed
• 2 cups diced ham
• 1 ½ cups shredded cheddar cheese
• 6 large eggs
• 2 cups whole milk
• 1 teaspoon Dijon mustard
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Spread the bread cubes evenly in the dish. Scatter the ham and cheddar cheese over the bread.
3. In a bowl, whisk together eggs, milk, mustard, salt, and pepper until fully combined.
4. Pour the egg mixture over the bread, ensuring all pieces are soaked.
5. Cover the dish with foil and let it sit for at least 30 minutes, or refrigerate overnight.
6. Bake, covered, for 30 minutes. Remove the foil and bake for another 15–20 minutes or until golden and set.
7. Garnish with fresh parsley before serving.

This Classic Ham and Cheese Easter Strata is the epitome of comfort food. With its balance of savory flavors and creamy texture, it will be a surefire hit with guests. Pair it with a fresh spring salad or fruit platter for a complete Easter feast.

Spring Vegetable and Goat Cheese Strata

Celebrate the fresh flavors of spring with this vibrant vegetable strata. Packed with asparagus, bell peppers, spinach, and creamy goat cheese, it’s a vegetarian delight that will bring a burst of color and flavor to your Easter brunch.

Ingredients:

• 6 cups cubed whole-grain bread
• 1 cup asparagus, chopped
• 1 cup diced red bell pepper
• 1 cup baby spinach, roughly chopped
• 4 ounces crumbled goat cheese
• 6 large eggs
• 2 ½ cups half-and-half
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Layer the bread cubes in the baking dish, followed by asparagus, bell pepper, spinach, and goat cheese.
3. In a mixing bowl, whisk together eggs, half-and-half, garlic powder, salt, and pepper.
4. Pour the mixture evenly over the bread and vegetables, ensuring everything is moistened.
5. Cover with foil and let it sit for at least 30 minutes or overnight in the refrigerator.
6. Bake, covered, for 30 minutes. Remove the foil and bake for another 20 minutes or until the strata is puffed and golden.

The Spring Vegetable and Goat Cheese Strata is as beautiful as it is delicious. With its light, fresh ingredients, it’s a fantastic option for vegetarians or anyone looking for a taste of spring on their Easter table.

Sausage and Mushroom Strata with Gruyère

Rich, savory, and satisfying, this sausage and mushroom strata combines the earthy flavors of sautéed mushrooms and the sharp creaminess of Gruyère cheese. Perfect for a hearty Easter brunch, this recipe is sure to leave guests asking for seconds.

Ingredients:

• 6 cups cubed sourdough bread
• 1 pound ground breakfast sausage
• 1 cup sliced mushrooms
• 1 cup shredded Gruyère cheese
• 6 large eggs
• 2 ½ cups whole milk
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Cook the sausage in a skillet over medium heat until browned. Remove and set aside.
3. In the same skillet, sauté the mushrooms until golden and tender.
4. Layer the bread cubes, cooked sausage, mushrooms, and Gruyère in the baking dish.
5. In a bowl, whisk together eggs, milk, thyme, salt, and pepper. Pour evenly over the bread mixture.
6. Cover with foil and refrigerate for at least 30 minutes or overnight.
7. Bake, covered, for 30 minutes. Remove the foil and bake for another 20–25 minutes, or until golden brown and set.

The Sausage and Mushroom Strata with Gruyère is a robust, flavorful dish that will satisfy even the heartiest appetites. Its rich, savory profile pairs wonderfully with a side of roasted vegetables or a fresh fruit compote, making it an ideal centerpiece for your Easter brunch.

Spinach, Artichoke, and Parmesan Strata

This creamy spinach and artichoke strata is a tribute to the classic dip, transformed into a savory, satisfying casserole. With the perfect balance of tender spinach, tangy artichokes, and nutty Parmesan, it’s a fantastic option for both vegetarians and meat-eaters at your Easter brunch.

Ingredients:

• 8 slices of crusty Italian bread, cubed
• 2 cups fresh spinach, chopped
• 1 can (14 ounces) artichoke hearts, drained and chopped
• 1 cup grated Parmesan cheese
• 6 large eggs
• 2 cups whole milk
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil (for sautéing)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large skillet, heat olive oil over medium heat. Add the spinach and sauté until wilted, about 2 minutes. Remove from heat.
3. In the baking dish, layer the bread cubes, sautéed spinach, chopped artichokes, and Parmesan cheese.
4. In a mixing bowl, whisk together eggs, milk, garlic powder, salt, and pepper. Pour evenly over the bread and veggie mixture.
5. Cover and refrigerate for at least 30 minutes or overnight for best results.
6. Bake, covered, for 30 minutes. Remove the foil and bake for another 20 minutes or until golden and set.

This Spinach, Artichoke, and Parmesan Strata is a creamy, indulgent dish that offers a lighter, yet equally satisfying, alternative to meat-based options. The combination of vegetables, cheese, and savory bread creates a mouthwatering strata that’s perfect for any Easter brunch gathering. Serve with a side of fresh fruit for a balanced meal.

Bacon, Potato, and Cheddar Strata

The smoky richness of crispy bacon, combined with the comfort of tender potatoes and melted cheddar cheese, makes this strata a hearty and satisfying choice for Easter brunch. With its irresistible flavors, this dish is sure to become a new holiday favorite.

Ingredients:

• 8 slices of bread, cubed (preferably a hearty white bread or brioche)
• 6 strips of bacon, cooked and crumbled
• 2 cups frozen hash browns, thawed
• 1 ½ cups shredded sharp cheddar cheese
• 6 large eggs
• 2 cups whole milk
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In the prepared baking dish, layer the bread cubes, cooked bacon, thawed hash browns, and cheddar cheese.
3. In a mixing bowl, whisk together eggs, milk, onion powder, garlic powder, salt, and pepper. Pour the mixture evenly over the bread and potato layers.
4. Cover and refrigerate for at least 30 minutes, or overnight for optimal flavor.
5. Bake, covered, for 30 minutes. Remove the foil and bake for another 20–25 minutes, or until the top is golden and set.

The Bacon, Potato, and Cheddar Strata is a rich and filling dish that will please anyone craving a savory breakfast. With the crispy bacon and melty cheese complementing the soft potatoes, this strata is a comforting choice for your Easter brunch spread. It pairs beautifully with a fresh green salad or roasted vegetables for a complete meal.

Smoked Salmon and Dill Strata

For a more refined option, this Smoked Salmon and Dill Strata combines the smoky flavor of salmon with fresh dill and creamy eggs for an elevated brunch dish. Ideal for those looking to add a touch of elegance to their Easter celebration, this strata is light yet luxurious.

Ingredients:

• 8 slices of whole wheat or multigrain bread, cubed
• 6 ounces smoked salmon, chopped
• 1 tablespoon fresh dill, chopped
• 1 cup cream cheese, softened
• 6 large eggs
• 1 ½ cups whole milk
• 1 tablespoon lemon juice
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons butter (for greasing and sautéing)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
2. Spread the bread cubes evenly in the dish, then scatter the smoked salmon and chopped dill over the top.
3. In a mixing bowl, beat together the eggs, milk, cream cheese, lemon juice, salt, and pepper until smooth.
4. Pour the egg mixture evenly over the bread, pressing down to ensure all the bread is soaked.
5. Cover with foil and refrigerate for at least 30 minutes or overnight for the best flavor infusion.
6. Bake, covered, for 30 minutes. Remove the foil and bake for another 15–20 minutes, or until the top is golden and the strata is set.

This Smoked Salmon and Dill Strata offers a delightful balance of creamy, smoky, and herby flavors, perfect for a sophisticated Easter brunch. Its elegant combination of smoked salmon and fresh dill makes it a standout dish that pairs well with a crisp, chilled white wine or a refreshing citrus salad.

Sausage, Spinach, and Swiss Strata

A hearty and satisfying option, this Sausage, Spinach, and Swiss Strata is a savory combination of seasoned sausage, fresh spinach, and rich Swiss cheese, all baked together into a golden, custard-like dish. It’s a perfect choice for a filling Easter brunch that combines both protein and veggies in every bite.

Ingredients:

• 8 slices of whole wheat bread, cubed
• 1 pound breakfast sausage, crumbled
• 2 cups fresh spinach, chopped
• 1 ½ cups shredded Swiss cheese
• 6 large eggs
• 2 cups whole milk
• 1 teaspoon Dijon mustard
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil (for sautéing)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large skillet, heat the olive oil over medium heat. Add the sausage and cook until browned, breaking it apart as it cooks. Add the chopped spinach to the skillet and cook for 1–2 minutes, just until wilted. Remove from heat.
3. Layer the cubed bread in the prepared baking dish, followed by the sausage and spinach mixture and shredded Swiss cheese.
4. In a mixing bowl, whisk together eggs, milk, Dijon mustard, garlic powder, salt, and pepper. Pour this egg mixture evenly over the bread and sausage layers.
5. Cover with foil and refrigerate for at least 30 minutes or overnight.
6. Bake, covered, for 30 minutes. Remove the foil and bake for an additional 20 minutes, or until the strata is golden and set.

The Sausage, Spinach, and Swiss Strata is a well-balanced dish that brings together protein, greens, and creamy cheese in every bite. It’s rich in flavor and texture, making it an ideal choice for your Easter brunch. Serve with fresh fruit or a side of roasted potatoes to round out the meal.

Mediterranean Strata with Feta, Olives, and Sun-Dried Tomatoes

Transport your taste buds to the Mediterranean with this flavorful strata, packed with tangy feta cheese, briny olives, and sun-dried tomatoes. Perfect for anyone who loves bold, savory flavors, this strata offers a wonderful twist on the traditional Easter brunch dish.

Ingredients:

• 8 slices of rustic bread, cubed
• 1 cup crumbled feta cheese
• ½ cup pitted Kalamata olives, chopped
• ½ cup sun-dried tomatoes, chopped
• 6 large eggs
• 2 cups whole milk
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• ¼ teaspoon red pepper flakes (optional)
• 2 tablespoons olive oil (for sautéing)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, combine the bread cubes, feta, olives, and sun-dried tomatoes.
3. In a separate bowl, whisk together the eggs, milk, oregano, garlic powder, and red pepper flakes. Pour the egg mixture evenly over the bread and toss to coat everything.
4. Let the mixture sit for at least 30 minutes, or refrigerate overnight to allow the bread to soak in the flavors.
5. Bake, covered with foil, for 30 minutes. Remove the foil and bake for an additional 20 minutes, or until golden brown and set.

This Mediterranean Strata is packed with bold, briny, and savory flavors. The feta, olives, and sun-dried tomatoes bring a burst of freshness that perfectly complements the richness of the egg custard. Serve it with a side of mixed greens or a cucumber salad for a light and satisfying Easter brunch.

Roasted Red Pepper, Bacon, and Mozzarella Strata

This Roasted Red Pepper, Bacon, and Mozzarella Strata offers a delicious combination of smoky bacon, sweet roasted red peppers, and creamy mozzarella. It’s a dish that is both comforting and full of flavor, making it the ideal centerpiece for your Easter brunch.

Ingredients:

• 8 slices of sourdough bread, cubed
• 6 strips of bacon, cooked and crumbled
• 1 cup roasted red peppers, chopped
• 1 ½ cups shredded mozzarella cheese
• 6 large eggs
• 2 cups whole milk
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Layer the bread cubes, crumbled bacon, roasted red peppers, and mozzarella in the prepared dish.
3. In a mixing bowl, whisk together eggs, milk, Italian seasoning, salt, and pepper. Pour the egg mixture over the bread and toppings, pressing down slightly to ensure all bread is soaked.
4. Let the strata sit for at least 30 minutes, or refrigerate overnight for the best flavor infusion.
5. Bake, covered with foil, for 30 minutes. Remove the foil and bake for another 20 minutes, or until the strata is golden brown and fully set.

The Roasted Red Pepper, Bacon, and Mozzarella Strata is a flavorful dish that combines the richness of bacon and cheese with the sweetness of roasted peppers. It’s an indulgent, savory option that will wow your guests at Easter brunch. Pair it with a refreshing fruit salad or a tangy yogurt parfait for a well-rounded meal.

Asparagus, Ham, and Gruyère Strata

This Asparagus, Ham, and Gruyère Strata is a perfect balance of savory and creamy flavors, with fresh asparagus, smoky ham, and the nutty richness of Gruyère cheese. It’s an elegant dish that is not only delicious but also visually appealing, making it ideal for your Easter brunch table.

Ingredients:

• 8 slices of French bread, cubed
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup diced cooked ham
• 1 ½ cups shredded Gruyère cheese
• 6 large eggs
• 2 cups whole milk
• 1 teaspoon Dijon mustard
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil (for sautéing)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Heat the olive oil in a skillet over medium heat. Add the asparagus and sauté for 3–4 minutes until tender. Remove from heat and set aside.
3. In the prepared baking dish, layer the cubed bread, sautéed asparagus, ham, and Gruyère cheese.
4. In a separate bowl, whisk together eggs, milk, Dijon mustard, salt, and pepper. Pour the mixture evenly over the bread and fillings, pressing down to ensure everything is soaked.
5. Let the strata sit for at least 30 minutes, or refrigerate overnight for best results.
6. Bake, covered with foil, for 30 minutes. Then remove the foil and bake for another 20 minutes until golden brown and set.

The Asparagus, Ham, and Gruyère Strata is a wonderfully balanced dish that combines the earthiness of asparagus, the smoky flavor of ham, and the rich, nutty taste of Gruyère cheese. This recipe is perfect for a brunch gathering, offering a satisfying dish that’s easy to prepare in advance. It pairs beautifully with a fresh green salad or a citrusy fruit salad for a refreshing contrast.

Caramelized Onion and Goat Cheese Strata

If you’re a fan of sweet and savory combinations, the Caramelized Onion and Goat Cheese Strata is a perfect option for your Easter brunch. The sweetness of the caramelized onions pairs wonderfully with the tangy richness of goat cheese, creating a delectable dish that will impress your guests.

Ingredients:

• 8 slices of crusty baguette, cubed
• 2 large onions, thinly sliced
• 1 tablespoon olive oil
• 2 teaspoons balsamic vinegar
• 1 cup crumbled goat cheese
• 6 large eggs
• 2 cups half-and-half
• 1 teaspoon fresh thyme leaves
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large skillet, heat the olive oil over medium heat. Add the onions and sauté until soft and caramelized, about 15 minutes. Stir in balsamic vinegar and cook for another 2 minutes. Remove from heat and set aside.
3. In the prepared baking dish, layer the cubed bread and top with the caramelized onions and crumbled goat cheese.
4. In a separate bowl, whisk together eggs, half-and-half, thyme, salt, and pepper. Pour the egg mixture over the bread, onions, and cheese, pressing down gently to soak all the bread.
5. Let the strata sit for 30 minutes or refrigerate overnight for enhanced flavor.
6. Bake, covered with foil, for 30 minutes. Remove the foil and bake for an additional 20 minutes until golden and set.

The Caramelized Onion and Goat Cheese Strata is a perfect blend of sweet and savory flavors, ideal for those who appreciate the depth of caramelized onions and the tang of goat cheese. This dish is perfect for brunch gatherings, providing a satisfying yet sophisticated option that’s sure to be a hit. Pair it with a fresh green salad or a fruit compote to balance the richness of the strata.

Spinach, Mushroom, and Ricotta Strata

This Spinach, Mushroom, and Ricotta Strata is a delightful vegetarian option that’s packed with fresh vegetables, creamy ricotta, and savory mushrooms. It’s a perfect choice for Easter brunch, offering a light yet satisfying dish that will please guests with different dietary preferences.

Ingredients:

• 8 slices of multigrain bread, cubed
• 2 cups fresh spinach, chopped
• 1 ½ cups sliced mushrooms (button or cremini)
• 1 cup ricotta cheese
• 1 ½ cups shredded mozzarella cheese
• 6 large eggs
• 2 cups skim milk
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil (for sautéing)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Heat the olive oil in a skillet over medium heat. Add the mushrooms and cook until softened, about 5–7 minutes. Add the chopped spinach and cook until wilted, about 2 minutes. Remove from heat and set aside.
3. In the prepared baking dish, layer the cubed bread, mushroom and spinach mixture, ricotta cheese, and shredded mozzarella.
4. In a mixing bowl, whisk together eggs, milk, garlic powder, salt, and pepper. Pour the egg mixture over the bread and vegetables, pressing down gently to ensure all the bread is soaked.
5. Let the strata sit for at least 30 minutes or refrigerate overnight.
6. Bake, covered with foil, for 30 minutes. Then remove the foil and bake for another 20 minutes until golden and set.

The Spinach, Mushroom, and Ricotta Strata is a wonderful light and flavorful dish, ideal for those seeking a vegetarian brunch option. The combination of earthy mushrooms, fresh spinach, and creamy ricotta makes this strata both comforting and satisfying. Serve it with a side of roasted tomatoes or a mixed greens salad for a wholesome, nutritious meal.

Tomato Basil and Mozzarella Strata

The Tomato Basil and Mozzarella Strata is a fresh and vibrant dish, with the bright flavors of ripe tomatoes and fragrant basil paired with the creamy melt-in-your-mouth mozzarella. This strata is a Mediterranean-inspired twist on the classic egg casserole, making it a perfect addition to your Easter brunch menu.

Ingredients:

• 8 slices of Italian bread, cubed
• 2 cups cherry tomatoes, halved
• 1 cup fresh basil leaves, chopped
• 1 ½ cups shredded mozzarella cheese
• 6 large eggs
• 2 cups whole milk
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil (for greasing and roasting)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with olive oil.
2. In a bowl, toss the halved cherry tomatoes with 1 tablespoon of olive oil and season with salt and pepper. Spread them on a baking sheet and roast for 10-12 minutes until slightly softened.
3. In the prepared baking dish, layer the cubed bread, roasted tomatoes, chopped basil, and shredded mozzarella.
4. In a separate bowl, whisk together the eggs, milk, garlic powder, salt, and pepper. Pour the egg mixture evenly over the bread, pressing down gently to ensure everything is soaked.
5. Let the strata sit for at least 30 minutes, or refrigerate overnight for better flavor.
6. Bake, covered with foil, for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden and the eggs are set.

This Tomato Basil and Mozzarella Strata is a light and refreshing option for your Easter brunch. The sweetness of the roasted tomatoes, the aromatic basil, and the creamy mozzarella make it a dish full of Mediterranean charm. Serve it with a side of arugula salad or a chilled cucumber salad for a balanced and delicious brunch spread.

Sausage and Cheddar Strata

The Sausage and Cheddar Strata is a hearty, satisfying option for your Easter brunch. Packed with savory sausage, sharp cheddar cheese, and a rich egg custard, this strata is perfect for those who enjoy bold flavors and a bit of comfort food. It’s a great way to feed a crowd, especially when paired with fresh fruits or pastries.

Ingredients:

• 8 slices of white or sourdough bread, cubed
• 1 pound breakfast sausage, cooked and crumbled
• 1 ½ cups shredded sharp cheddar cheese
• 6 large eggs
• 2 cups whole milk
• 1 teaspoon dry mustard
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons butter (for greasing)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
2. In a skillet over medium heat, cook the breakfast sausage until browned and crumbled. Drain excess fat and set aside.
3. In the prepared baking dish, layer the cubed bread, cooked sausage, and shredded cheddar cheese.
4. In a bowl, whisk together eggs, milk, dry mustard, salt, and pepper. Pour the egg mixture over the bread and sausage, pressing down gently to ensure the bread is soaked.
5. Let the strata sit for at least 30 minutes or refrigerate overnight to allow the flavors to meld.
6. Bake, covered with foil, for 30 minutes. Remove the foil and bake for another 20 minutes until the top is golden brown and the eggs are set.

The Sausage and Cheddar Strata is a crowd-pleasing comfort food dish with rich flavors and satisfying textures. The combination of savory sausage and sharp cheddar cheese is always a hit, and the egg custard makes the strata soft and custardy. Serve this with a side of fresh fruit or a light salad to balance out the richness.

Bacon, Leek, and Swiss Strata

The Bacon, Leek, and Swiss Strata is a luxurious and flavorful dish that combines the smoky goodness of bacon, the subtle sweetness of leeks, and the nutty creaminess of Swiss cheese. This strata is ideal for Easter brunch, offering an indulgent combination of savory flavors that will please your guests.

Ingredients:

• 8 slices of French bread, cubed
• 6 slices of bacon, cooked and crumbled
• 2 leeks, cleaned and sliced thin
• 1 ½ cups shredded Swiss cheese
• 6 large eggs
• 2 cups heavy cream
• 1 teaspoon thyme leaves
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon butter (for greasing and sautéing)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
2. In a skillet, cook the bacon until crispy, then remove and crumble. In the same skillet, sauté the sliced leeks in butter over medium heat until softened, about 5 minutes.
3. In the prepared baking dish, layer the cubed bread, crumbled bacon, sautéed leeks, and shredded Swiss cheese.
4. In a mixing bowl, whisk together the eggs, heavy cream, thyme, salt, and pepper. Pour the egg mixture evenly over the bread and toppings, pressing down to soak everything thoroughly.
5. Let the strata sit for at least 30 minutes, or refrigerate overnight for enhanced flavor.
6. Bake, covered with foil, for 30 minutes. Then remove the foil and bake for an additional 20 minutes until golden and set.

The Bacon, Leek, and Swiss Strata is a perfect balance of savory, smoky, and creamy flavors. The rich bacon pairs beautifully with the mild, sweet flavor of leeks and the nutty Swiss cheese, making it an indulgent choice for Easter brunch. Pair it with a fresh fruit salad or a light green salad to add a refreshing contrast to the richness of the dish.

Note: More recipes are coming soon!