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Bacon and Leek Strata

Bacon and Leek StrataThe start of spring in Minnesota can only mean one thing.  Okay, two.  For one, we can cross our fingers and hope the nicer weather is here to stay!  I suppose we shouldn’t hold our breath, though, considering we had snow last week.  Secondly, I consider spring brunch season.  There’s Easter brunch, of course, and then it seems that a bulk of wedding and baby showers are in the spring, most of which inevitably involve brunch.

So with brunch season upon us, I think we all need a new solid egg bake recipe to get us through.  I’m a huge fan of stratas, which are made of chunks of bread (a perfect use for stale bread!), eggs, and milk.  Topped with a big handful of shredded cheese and you’re on your way to a pretty tasty brunch.

The great thing about stratas, like many egg dishes, is they are very adaptable to preferences of meat, veggies, and cheese.  I recently made a vegetarian Mushroom, Spinach, and Havarti Strata which proves that a tasty strata does not need to have meat.

Bacon and Leek Strata

Howevvvvver, I have to say the bacon in this strata is pretty dang delicious.  It also allows for this recipe to be really simple and have a super short ingredient list, all the while, being full of flavor.  We can thank the bacon and leeks for that.

I used Gruyere cheese in this strata because that’s what I had on hand, and you can do the same!  Use whatever leftover bag or block of cheese you have laying around.  I think cheddar, havarti, fontina, or even feta and goat cheese if you’re feeling like a tangier cheese.

Another great reason to make a strata is to use up a loaf of stale bread.  I used a hearty whole grain loaf that I had sitting around for a few days, and while I loved the little seeds and chewy crust bits in every few bites, any sort of french or sandwich bread would work well, too.

So whether you’re hosting Easter brunch, need a dish to bring to a baby shower brunch, or just have a leftover stale loaf of bread begging to be used, give this strata a a shot.  It is nothing short of amazing.

Bacon and Leek Strata

 Like this dish?  Then you’ll love these, too:

Mushroom, Spinach, and Havarti Strata

Bacon and Broccoli Strata

Artichoke Mushroom and Goat Cheese Strata

Bacon and Red Pepper Breakfast Casserole

Bacon and Leek Strata

Bacon and Leek Strata

Print Pin Rate
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 6 -8


  • 10 slices bacon
  • 3 leeks white and light green parts only, sliced and rinsed well
  • 2 tablespoons olive oil
  • 1 loaf or about 5-6 cups french or whole grain bread, cubed
  • 6 large eggs
  • 1 3/4 cups milk
  • 1/2 teaspoon salt
  • 1 cup Havarti or Gruyere cheese


  • Preheat oven to 350 degrees F.
  • Grease 9x13" baking dish.
  • Cut bacon into bite-sized pieces.
  • In a large skillet over medium-high heat, cook bacon.
  • Once cooked, remove from pan and set aside.
  • In the same skillet wipe out most of the excess bacon grease, and add olive oil over medium heat.
  • Add leeks, season with salt, and cook until softened, about 10 minutes.
  • Combine cooked bacon, leeks, and bread, tossing to combine.
  • Place in baking dish.
  • Whisk together eggs, milk, and salt. Pour over bread mixture.
  • Top with cheese. At this point you can either bake it immediately, or refrigerate 2 hours or up to overnight.
  • Bake in preheated oven for 55-60 minutes. If you refrigerated it overnight, you will likely need to add 10 minutes to the baking time. If the cheese starts to get too brown, cover with aluminum foil.
  • Serve and enjoy!
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Bacon and Leek Strata - perfect for Easter brunch!

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Recipe Rating

  1. I think of spring as brunch season too! Love the sound of this strata – I’m always such a fan of stratas and this flavor sounds deeelicious!

  2. Yes to brunch season and yes to egg bakes! It’s been forever since I’ve had a strata and this one sounds maaaahvelous! Gruyere is totes the cheese I’d use – can’t get enough of the stuff! Keeping my fingers crossed you all get a nice long stretch of warm sunny weather! 😀

  3. You know, somehow stratas always seem to escape my memory when I’m trying to think of what’s for breakfast. And considering I currently have 2 1/2 large loaves of stale French bread and bunches of bacon lying around, this recipe is looking mighty good. Love your photos, this is so droolworthy!