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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


  • For individual stratas, butter insides of four individual baking dishes. If serving family style, butter inside of 8 inch baking dish.
  • In a bowl, whisk eggs with milk and Dijon. Season with salt and pepper to taste. Reserve.
  • 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.
  • 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.
  • Pour egg mixture evenly over strata/s and let stand for minimum of 20 minutes or overnight.
  • Preheat the oven to 350 degrees F.
  • Bake strata/s uncovered until cooked through, puffed, and golden brown, about 30 minutes. Let stand 5 minutes before serving.
  • Garnish with avocado and cilantro, if using.