Mexican Strata | Mommyhood's Diary

Mexican Strata

Prep Time 12 minutes
Cook Time 30 minutes
Total Time 42 minutes
Servings 4


  • 4 eggs
  • 3/4 cup whole milk
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • 6 slices – 8 Farmland bacon cut into small pieces
  • 1/2 cup onion cut into small pieces
  • 1/2 cup green peppers diced
  • 1/2 cup frozen corn thawed
  • 3 scallions white and green parts, finely sliced
  • 3 - 4 cups French bread cut into 2-inch cubes (preferably one day old)
  • 2 cups Monterey Jack cheese with jalapeño shredded
  • 1 avocado peeled and diced
  • leaves Cilantro optional


  1. For individual stratas, butter insides of four individual baking dishes. If serving family style, butter inside of 8 inch baking dish.
  2. In a bowl, whisk eggs with milk and Dijon. Season with salt and pepper to taste. Reserve.
  3. Heat a heavy medium skillet over medium heat. Add the bacon and saute until crisp and golden, about 5 minutes. Using a slotted spoon, transfer the bacon to a bowl. Add the onion, green peppers, corn and scallions to the pan drippings in the same skillet and saute until translucent, about 4 minutes. Stir in the cooked bacon. Turn off the heat and set aside.
  4. Fill the baking dish/es half way with cubed bread. Sprinkle with cheese over the bread, then top with vegetable mixture. Then one more layer of bread, vegetables, and finish it with cheese.
  5. Pour egg mixture evenly over strata/s and let stand for minimum of 20 minutes or overnight.
  6. Preheat the oven to 350 degrees F.
  7. Bake strata/s uncovered until cooked through, puffed, and golden brown, about 30 minutes. Let stand 5 minutes before serving.
  8. Garnish with avocado and cilantro, if using.