Prepare day ahead and pop in the oven on a holiday morning! You may substitute ham or sausage for the bacon or the broccoli if you wish.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

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  • Place a colander and two cups of water in a small stock pot. Add the broccoli and bring water to a boil. Cook until tender but still firm, about 10 minutes. Drain, cool and chop.

  • Lightly butter a 9x13 inch baking pan. Lightly butter bread slices. Line bottom of baking pan with bread slices. Cover bread with cheese, bacon and broccoli.

  • In a large bowl, beat together eggs, milk, mustard, salt and pepper. Pour egg mixture into pan. Refrigerate overnight or bake immediately.

  • Twenty minutes before baking, preheat oven to 325 degrees F (165 degrees C). Bake until eggs are solid, approximately 60 minutes.

Nutrition Facts

275 calories; 19.2 g total fat; 215 mg cholesterol; 422 mg sodium. 12.2 g carbohydrates; 13.4 g protein; Full Nutrition

Reviews (111)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/15/2003
This is my recipe I now use 1 pound of bacon crumbled a bag of frozen baby broccoli florets (no need to defrost) and 2-4 cups of cheese the rest of the recipe is the same it makes it better. I am so glad you like it it is so easy and fool proof. Thank You Read More
(168)

Most helpful critical review

Rating: 2 stars
04/05/2004
The first time I made this recipe I liked the make-ahead convenience but to be honest the taste was very bland. Also I couldn't fit 8 slices of bread into a 9x13 pan without overlapping them (I'm surprised no one else mentioned this). So I modified the recipe as follows. I reduced the bread to 6 slices (even with only 6 they still went up the sides of the pan a little) - soft breads are good because they absorb the egg mixture and bake up nice and fluffy (I used a soft fresh whole-wheat bread). Then I greatly increased the cheese and meat (to 2 cups and 24 oz. respectively) and reduced the eggs to 8 because I prefer a less "eggy" taste. I also used Dijon mustard (instead of dry mustard) and upped it to about 1/4 cup. After these modifications the result was much more satisfying and flavorful in my opinion. The generous measure of bacon plus the added plenty of flavor to make your taste buds say "Wow!" You could also use ham - anything that is very flavorful - just be sure to use plenty. Normally I'm not a big meat or cheese eater but in this recipe you really need it or the casserole is very blah. The original measurement of meat (8 ounces) just got overwhelmed by all the eggs and bread - I couldn't even taste it. Increasing the meat cheese and mustard and reducing the eggs and bread made it much better. Read More
(68)
138 Ratings
  • 5 star values: 93
  • 4 star values: 33
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
05/15/2003
This is my recipe I now use 1 pound of bacon crumbled a bag of frozen baby broccoli florets (no need to defrost) and 2-4 cups of cheese the rest of the recipe is the same it makes it better. I am so glad you like it it is so easy and fool proof. Thank You Read More
(168)
Rating: 5 stars
05/15/2003
This is my recipe I now use 1 pound of bacon crumbled a bag of frozen baby broccoli florets (no need to defrost) and 2-4 cups of cheese the rest of the recipe is the same it makes it better. I am so glad you like it it is so easy and fool proof. Thank You Read More
(168)
Rating: 5 stars
01/01/2007
I made this for Christmas breakfast and it was a hit. I did make a few changes after reading other reviews. I cut the bread into cubes before lining the bottom of pan. Substituted about 12oz of sausage for broccoli and added some diced ham. I cheated and used the "real bacon pieces" instead of frying and crumbling my own. Put all together the night before and popped into the oven in the morning. It was perfect! Thank you for this great recipe! Read More
(126)
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Rating: 5 stars
11/14/2005
This recipe moved from 4 to 5 stars following Linda K's recommedations to boost the bacon and cheese. With the second preparation of this recipe I layered the bread with broccoli first then bacon and finally the cheese. This seemed to hold the ingredients in place and the broccoli did not "crisp" and dry out. Excellent reheated the next day. Read More
(80)
Rating: 2 stars
04/05/2004
The first time I made this recipe I liked the make-ahead convenience but to be honest the taste was very bland. Also I couldn't fit 8 slices of bread into a 9x13 pan without overlapping them (I'm surprised no one else mentioned this). So I modified the recipe as follows. I reduced the bread to 6 slices (even with only 6 they still went up the sides of the pan a little) - soft breads are good because they absorb the egg mixture and bake up nice and fluffy (I used a soft fresh whole-wheat bread). Then I greatly increased the cheese and meat (to 2 cups and 24 oz. respectively) and reduced the eggs to 8 because I prefer a less "eggy" taste. I also used Dijon mustard (instead of dry mustard) and upped it to about 1/4 cup. After these modifications the result was much more satisfying and flavorful in my opinion. The generous measure of bacon plus the added plenty of flavor to make your taste buds say "Wow!" You could also use ham - anything that is very flavorful - just be sure to use plenty. Normally I'm not a big meat or cheese eater but in this recipe you really need it or the casserole is very blah. The original measurement of meat (8 ounces) just got overwhelmed by all the eggs and bread - I couldn't even taste it. Increasing the meat cheese and mustard and reducing the eggs and bread made it much better. Read More
(68)
Rating: 5 stars
08/22/2003
This is a great casserole! I added 1/2 t. onion and 1/8 t. garlic powder and increased the dry mustard powder 1/2 t. and also substituted frozen hashbrowns for the broccoli (for my picky husband) and increased the cheese by about a cup or so. It turned out fantastic! I wasn't sure about putting the bread slices in whole- my other strata recipes have you rip the bread into pieces- but it turned out great and was one less step! I also cooked the bacon in the microwave which makes it even easier! It's also very kid friendly- my 3 year old daughter has been asking when we can have it again. Great recipe- thanks! Read More
(48)
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Rating: 2 stars
10/12/2006
This got so many good reviews that I thought it would be a sure thing but I'm sorry we just did not enjoy this at all. Made this because I was cooking for a crowd and it did make a lot. The bread made the texture of the dish spongy the bacon got soggy the cheese burned it tasted pretty bland and hubby said the "the broccoli doesn't go." Just overall was not received well by anyone. I would have been better off making scramble or breakfast burritos. Who knows maybe it was the cook that was at fault? I will say that I followed the recipe to the tee though. Read More
(31)
Rating: 5 stars
08/01/2005
Very good dish. I used french bread and only put broccoli on half of it as per my children. I added chopped onions to the whole thing. When I pulled it out of the refrigerator in the morning I had my doubts. It looked like a mess. But after baking it we all changed our minds. It was delicious!!! Even my 13 year old son liked it. And that's something. Very good and easy. I recommend it to everyone. Read More
(22)
Rating: 5 stars
02/01/2011
Great to make when you have left over broccoli. I added some hash browns - yummy. Read More
(22)
Rating: 5 stars
12/29/2005
I divided this recipe between 2 8x8 pans.....made one with sausage (no brocolli) and the other with brocolli (no meat) Both were a big hit with my family Christmas morning! thanks for a great recipe. (I used potato bread...yumm!!) Read More
(22)