Breakfast at our house is seldom anything fancy. During the week we’re lucky if we remember to eat at all, and on the weekends we usually have pancakes or eggs with a side of either bacon or sausage. However, there are holidays and special occasions that call for something more.

If I know things are going to be busy (as many holidays and special occasions are), I always opt for a breakfast bake or strata. A strata is like a savory bread pudding filled with whatever fits your fancy. And they’re great because you can prepare them the night before and pop them into the oven in the morning. I have never met a strata I didn’t like – this version with zucchini, mushrooms, bacon, rosemary and Fontina and Parmesan cheese included.

Veggie Bacon Breakfast Strata

Prep Time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour, 25 minutes

Yield: 12 servings

Serving Size: about 1/2 cup

Veggie Bacon Breakfast Strata


  • 1/2 pound bacon, chopped
  • 3 tablespoons butter, divided
  • 1 small onion, chopped
  • 1 medium sized zucchini, chopped
  • 8 ounces cremini or button mushrooms, chopped
  • 9 cups (about 1 baguette) french bread, cubed
  • 1 cup Parmesan cheese, grated
  • 1 cup Fontina cheese, grated
  • 9 large eggs
  • 3 cups whole milk
  • 1 tablespoon dijon mustard
  • 1 tablespoon fresh rosemary, chopped
  • 2 teaspoons salt
  • 1/2 teaspoon pepper


  1. In large skillet set over medium heat, cook bacon until crispy. Transfer cooked bacon to plate lined with paper towels to drain.
  2. Pour all but 1 tablespoon of bacon grease out of skillet and return to medium heat. Add 1 tablespoon butter. Cook onions until tender and translucent, about 3 minutes. Add remaining 2 tablespoons butter and mushrooms. Cook mushrooms, stirring occasionally, until they have released their moisture and reduced, about 10 minutes. Add zucchini and cook for 1 more minute.
  3. Combine cooked vegetables with bacon, bread cubes and cheese and pour mixture into 9x13-inch baking dish.
  4. In large bowl, whisk together eggs, milk, mustard, rosemary, salt and pepper. Pour mixture over bread mixture in baking dish, making sure all exposed bread cubes are moistened. Cover with foil and chill in the fridge for at least 4 hours and up to overnight.
  5. When ready to bake, preheat oven to 350 degrees F. Bake strata covered for 45 minutes. Uncover and bake for an additional 15-25 minutes until top is golden brown. Let sit 15 minutes before serving.

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