Smoked Cheddar and Potato Lumberjack Breakfast Strata

Quick Recipe Version (TL;DR)

• Yield: 8 hearty servings
• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes (plus optional overnight chill)

Quick Ingredients

• 10 cups (about 1 lb) sturdy country bread, cut in 1-inch cubes
• 1 1/2 lb Yukon gold potatoes, 1/2-inch cubes
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 3 tbsp unsalted butter + 1 tbsp olive oil
• 10 large eggs
• 2 1/2 cups whole milk
• 1/2 cup heavy cream (or more milk)
• 3 cups (12 oz) sharp smoked cheddar, shredded, divided
• 2 tsp Dijon mustard
• 1 tsp smoked paprika
• 1 tsp kosher salt + more to taste, 1/2 tsp black pepper
• 1 tsp fresh thyme (or 1/2 tsp dried)
• 2 tbsp chopped chives or scallions, for garnish

Do This

• 1. Butter a 9×13-inch baking dish. Cube bread; if very soft, toast briefly at 300°F (150°C) until just dry at the edges.
• 2. In a large skillet, cook potatoes in butter and olive oil with salt until starting to brown. Add onion and cook until golden and tender; stir in garlic and thyme.
• 3. Whisk eggs, milk, cream, Dijon, smoked paprika, salt, and pepper in a large bowl.
• 4. Layer half the bread, half the potato-onion mixture, and 1 cup cheese in the dish. Repeat with remaining bread and potatoes, then sprinkle 1 cup cheese on top. Pour egg mixture evenly over everything, pressing bread down to soak.
• 5. Cover and chill at least 30 minutes or up to overnight (for best texture). If short on time, rest at room temperature 20 minutes.
• 6. Preheat oven to 350°F (175°C). Uncover, sprinkle remaining 1 cup cheese on top, and bake 45–50 minutes until puffed, set in the center, and deeply golden.
• 7. Let rest 10–15 minutes. Garnish with chives or scallions, cut into squares, and serve warm.

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Why You’ll Love This Recipe

• Hearty enough for hungry guests, with layers of bread, potatoes, and smoky cheese that feel like a lumberjack breakfast in casserole form.
• Make-ahead friendly: assemble the night before and simply bake in the morning.
• Flexible and forgiving: use whatever sturdy bread you have and adjust flavors to your taste.
• Crowd-pleasing comfort food with familiar flavors and a rich, custardy texture under a crisp, cheesy top.

Grocery List

• Produce: Yukon gold potatoes, yellow onion, garlic, fresh thyme (optional), fresh chives or scallions.
• Dairy: Eggs, whole milk, heavy cream (or extra milk), sharp smoked cheddar cheese, unsalted butter.
• Pantry: Sturdy country bread or sourdough, olive oil, Dijon mustard, smoked paprika, kosher salt, black pepper.

Full Ingredients

For the Strata Base

• 10 cups (about 1 lb / 450 g) sturdy country bread or sourdough, cut into 1-inch cubes (slightly stale is ideal)
• 1 1/2 lb (680 g) Yukon gold potatoes, scrubbed and cut into 1/2-inch cubes (about 4 cups)
• 1 large yellow onion, diced (about 2 cups)
• 3 cloves garlic, minced
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp kosher salt, plus more to taste for seasoning the vegetables
• 1/2 tsp freshly ground black pepper, plus more to taste
• 1 tsp fresh thyme leaves, chopped (or 1/2 tsp dried thyme)

For the Smoky Egg Custard

• 10 large eggs
• 2 1/2 cups (590 ml) whole milk
• 1/2 cup (120 ml) heavy cream (or substitute whole milk)
• 2 tsp Dijon mustard
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

For the Cheese and Topping

• 3 cups (about 12 oz / 340 g) sharp smoked cheddar cheese, shredded, divided
• 2 tbsp chopped fresh chives or thinly sliced scallions, for garnish
• Butter or cooking spray, for greasing the baking dish

Step-by-Step Instructions

Step 1: Prep the pan, bread, and vegetables

Grease a 9×13-inch (23×33 cm) baking dish generously with butter or cooking spray. Set aside.

Cut your bread into 1-inch cubes. If the bread is very fresh and soft, you can dry it slightly to help it soak up the custard: spread the cubes on a baking sheet and place in a 300°F (150°C) oven for 10–15 minutes, just until the edges feel dry but not browned. Let cool while you prep the rest.

Scrub the potatoes and cut them into 1/2-inch cubes. Dice the onion and mince the garlic. Chop the thyme leaves if using fresh.

Step 2: Cook the potatoes and onions until golden

In a large, heavy skillet (12-inch cast iron works well), melt the butter with the olive oil over medium heat. Add the cubed potatoes and 1/2 teaspoon of the kosher salt. Cook, stirring occasionally, for 8–10 minutes, until the potatoes start to turn golden and are just beginning to soften.

Add the diced onion and another pinch of salt. Continue cooking for 8–10 minutes, stirring occasionally, until the onions are soft and lightly caramelized and the potatoes are tender and nicely browned in spots. If anything begins to scorch, lower the heat slightly and stir more often.

Stir in the minced garlic, thyme, and black pepper. Cook for 1 minute more, just until fragrant, then taste and adjust seasoning with a little more salt and pepper if needed. Remove from heat and let cool slightly while you prepare the custard.

Step 3: Whisk together the smoky egg custard

In a large mixing bowl, crack in the eggs. Add the whole milk, heavy cream, Dijon mustard, smoked paprika, kosher salt, and black pepper. Whisk thoroughly until the mixture is smooth and the eggs are fully broken up, with no streaks of whites remaining. This custard is what gives the strata its rich, tender texture, so whisking well is important for even baking.

Set the custard aside. If your potato-onion mixture is still very hot, let it cool another few minutes so it does not instantly melt all the cheese in the next step.

Step 4: Layer the bread, potatoes, and smoked cheddar

Spread half of the bread cubes evenly in the bottom of the greased baking dish. Top with half of the potato-onion mixture, distributing it evenly over the bread so every bite gets plenty of potatoes and caramelized onions.

Sprinkle 1 cup of the shredded smoked cheddar over this first layer.

Add the remaining bread cubes in an even layer. Spoon the rest of the potato-onion mixture over the bread, nestling it down a bit with your spoon so it falls between some of the bread cubes rather than sitting only on top. Sprinkle another 1 cup of smoked cheddar over the second layer, reserving the final 1 cup for later.

Slowly pour the egg custard evenly over the entire dish, moving in a zigzag pattern so it soaks down into all the corners. Gently press the top down with the back of a spoon or clean hands to help the bread absorb the custard. You should see liquid come almost to the top, with some bread still peeking through.

Step 5: Let the strata soak (quick rest or overnight)

Cover the baking dish tightly with foil or plastic wrap. For the best texture and flavor, refrigerate for at least 30 minutes and up to 24 hours. This soaking time lets the bread fully absorb the egg mixture, giving you a custardy interior and preventing dry spots.

If you are in a rush and cannot chill for long, let the assembled strata rest at room temperature for about 20 minutes while you preheat the oven. It will still be delicious, though slightly less custardy in the very center.

Step 6: Bake until puffed and deeply golden

When you are ready to bake, preheat your oven to 350°F (175°C). If the strata has been in the refrigerator, uncover it and let it sit at room temperature while the oven heats, about 15–20 minutes, to take the chill off.

Remove the foil or plastic wrap. Sprinkle the remaining 1 cup of smoked cheddar evenly over the top.

Place the baking dish on the center rack and bake for 45–50 minutes. The strata is done when it is puffed, the cheese is deeply golden and bubbling, and a knife inserted into the center comes out mostly clean with no runny raw egg (a little moisture from melted cheese is fine). If the top is browning too quickly before the center is set, tent loosely with foil for the last 10–15 minutes.

Step 7: Rest, garnish, and serve

Remove the strata from the oven and let it rest for 10–15 minutes. This brief rest helps the custard finish setting so you get neat squares instead of a soupy center, and it makes the texture even creamier.

Sprinkle the top with chopped chives or sliced scallions for a fresh, oniony bite and a pop of color. Cut into large squares and serve warm, straight from the baking dish. This strata is excellent on its own and pairs nicely with crisp bacon, fresh fruit, or a simple green salad.

Pro Tips

• Use sturdy bread: A hearty country loaf or sourdough holds up better than soft sandwich bread and gives the strata great chew and structure.
• Shred your own cheese: Pre-shredded cheese is often coated with starch and does not melt as smoothly. Hand-shredded smoked cheddar gives the best gooey texture and bold flavor.
• Do not skip the rest time: Even a short soak before baking and a short rest afterward make a big difference in how evenly the custard sets.
• Season in layers: Taste the potato-onion mixture and adjust salt and pepper before layering. The custard is lightly seasoned, so well-seasoned vegetables ensure every bite is flavorful.
• Check doneness at the center: The edges will set first. Insert a knife or small offset spatula near the middle to be sure there is no thin, runny egg before you pull it from the oven.

Variations

• Meaty lumberjack version: Cook 6–8 slices of thick-cut bacon or 12 oz of breakfast sausage until browned. Crumble and layer it in with the potatoes and onions for an even heartier casserole.
• Veggie-packed: Add 1–2 cups of extra vegetables such as sautéed bell peppers, spinach (well squeezed dry), or mushrooms cooked until browned and not watery. Fold them into the potato-onion mixture.
• Spicy smoked strata: Increase smoked paprika to 2 tsp and add 1/4–1/2 tsp crushed red pepper flakes. Use a portion of smoked pepper jack cheese alongside the smoked cheddar for extra heat.

Storage & Make-Ahead

Make-ahead (unbaked): Assemble the strata completely, cover tightly, and refrigerate up to 24 hours. When ready to bake, let it sit at room temperature while the oven preheats, then bake as directed (you may need an extra 5–10 minutes if it is very cold).

Leftovers (baked): Cool the strata to room temperature, then cover the dish or portion into airtight containers. Refrigerate for up to 3–4 days.

Reheating: Reheat individual squares in the microwave for 1–2 minutes, or place in a 325°F (165°C) oven, covered with foil, for 15–20 minutes until warmed through. For a crisper top, remove the foil for the last 5 minutes.

Freezing: For best quality, freeze individual portions tightly wrapped for up to 2 months. Thaw overnight in the refrigerator, then reheat as above.

Nutrition (per serving)

Approximate values per serving (1/8 of the pan): about 520 calories, 28 g protein, 30 g fat, 11 g saturated fat, 35 g carbohydrates, 3 g fiber, 6 g sugar, and 880 mg sodium. Actual values will vary based on specific ingredients and brands used.