Brioche Breakfast Strata
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This Brioche Breakfast Strata with asparagus, artichokes, and ham is an easy make-ahead brunch casserole packed with spring vegetables, savory ham, and melty Gruyère cheese. Perfect for Easter brunch, Mother’s Day, bridal showers, or holiday mornings. A French-inspired egg bake so delicious that a bed and breakfast serves it to guests!
“This strata was excellent! I made it for a girl’s weekend, and they loved it!”
Why This Recipe is a Keeper!
Spring brunch doesn’t get much better than this Brioche Breakfast Strata with asparagus, artichokes, and ham. Buttery brioche soaks up a rich, savory custard, while tender asparagus, nutty artichokes, and smoky ham bring a perfect balance of fresh and satisfying flavors.
It’s an ideal make-ahead dish for spring holidays, weekend gatherings, or anytime you want something a little special. Just assemble, let it rest, and bake until golden and puffed, then watch it disappear!
This breakfast strata recipe is:
- Make-ahead friendly! Perfect for stress-free mornings, especially with a house full of guests!
- Easy to assemble with simple steps!
- Customizable! Not an asparagus fan? Use broccoli or spinach instead, add mushrooms, use sausage instead of ham, or keep it vegetarian.
- A crowd-pleaser! Your guests will feel totally spoiled, but the minimal effort is your secret!
- Freezer-friendly! But probably better as leftovers. Cut it into pieces, wrap well, and freeze.
It’s the kind of dish that lets you enjoy your guests rather than be stuck in the kitchen. Warm, savory, and effortlessly elegant, this breakfast strata proves that a little planning goes a long way.
How to Make BRIOCHE BREAKFAST STRATA:
Recipe Ingredients:
Here’s everything you’ll need to make this Brioche Breakfast Strata recipe. The exact quantities are on the recipe card below.
Ingredient Notes and Substitutions:
- Brioche: Brioche bread has a high butter and egg content, a rich, tender crumb, and is surprisingly light. It’s ideal for strata because it provides a fluffy, decadent texture. Because of its richness, it pairs well with other assertive ingredients such as ham and Gruyere cheese. You can substitute almost any other bread for the brioche, such as Hawaiian, challah, croissants, or good-quality white bread.
- Asparagus: Use medium-width asparagus. When purchasing asparagus, look for dry, tight green or purple tips without any sign of shriveling.
- Ham: Avoid any sweetened ham, such as honey ham. I used regular diced smoked ham. If you don’t consume pork, you can use turkey ham.
- Gruyere Cheese: Gruyere is a hard Swiss cheese known for its nutty, savory, complex flavor and beautiful melt. It can be on the pricey side. You can substitute Grand Cru, white Cheddar, Fontina, or regular Swiss cheese.
- Artichokes: I prefer frozen artichokes in this breakfast strata recipe because they taste most like fresh artichokes. You can use canned, but just be sure to pat them dry and get as much moisture out as possible. Avoid marinated artichokes because of the oil and briny flavor.
- Half and Half: You can also use whole milk.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Preheat oven to 325 degrees.
- Spray a 13 x 9-inch baking pan with cooking spray.
- Place cubed brioche bread on a baking sheet.
- Bake for 10 minutes, just until very lightly toasted and dry.
- Place half the brioche bread cubes in the prepared baking pan.
- Scatter approximately 1/2 of the asparagus stems over the bread.
- Scatter half the coarsely chopped artichoke hearts over the bread and asparagus.
- Scatter half the diced ham over the bread, asparagus, and artichokes.
- Sprinkle with half the cheese.
- Repeat the layers with the remaining bread cubes, asparagus stems, artichoke hearts, and ham, then finish with the rest of the cheese. Scatter asparagus tips over the top.
- Whisk eggs and milk or half-and-half together in a bowl until well blended, along with salt and black pepper.
- Pour custard over the layers. Gently press the asparagus down into the moistened bread. Place in the refrigerator for at least 1 hour. (At this point, strata may be covered with plastic wrap and refrigerated overnight.)
- Bake for 1 hour or until puffed and golden around the outside. The center should be set and firm to the touch.
- Let it rest for 10-15 minutes. Cut into pieces as desired and serve.
Chef Tips and Tricks:
- Use slightly stale brioche if possible. Day-old bread absorbs the custard better without getting mushy. If it’s fresh, cut it into cubes and lightly toast it. If time allows, let it sit out overnight.
- Cut the bread into uniform cubes. Uniform cubes ensure everything soaks and bakes evenly.
- Make sure the eggs and dairy are fully combined for a smooth, consistent texture.
- Let the assembled strata rest at least 1 hour in the refrigerator before baking, so the custard fully penetrates the bread.
Recipe FAQs:
Absolutely. Simply leave out the ham and add more vegetables like broccoli, mushrooms, spinach, or roasted peppers.
Yes! In fact, it’s even better when made ahead. Assembling it the night before gives the bread time to fully absorb the custard, resulting in a richer, more cohesive texture.
Yes, but probably better as leftovers. Bake it first, let it cool completely, cut into pieces, wrap well, and freeze. Thaw in the refrigerator and reheat in the oven until heated through.
Serve with:
More great breakfast casserole recipes you’ll love!
- Four Cheese Strata with Zucchini and Tomatoes
- Spaghetti Squash, Poblano and Chorizo Breakfast Casserole
- Savory Breakfast Strudel with Eggs, Sausage and Swiss Chard
Get all my breakfast and brunch recipes at Breakfast and Brunch Recipes – From A Chef’s Kitchen.
Brioche Breakfast Strata
Equipment
Ingredients
- Cooking spray
- 8 slices brioche bread, cubed (approximately 8 cups)
- 1 pound asparagus, medium in width, tough ends trimmed to yield 12 ounces, stems cut into 1-inch pieces, tops cut approximately 2 1/2 to 3 inches and separated from the stems
- 1 bag (12-ounce) frozen artichoke hearts, thawed and squeezed of excess water, coarsely chopped
- 8 ounces diced ham
- 2 cups grated Gruyere cheese, or aged white Cheddar
- 8 large eggs
- 2 cups whole milk, or half-and-half
- 1 teaspoon salt
- Freshly ground black pepper, to taste
Instructions
- Preheat oven to 325 degrees. Spray a 13 x 9-inch baking pan with cooking spray.
- Place cubed brioche bread on a baking sheet and bake for 10 minutes, just until lightly toasted and dried.
- Place half the brioche bread cubes in the prepared baking pan.
- Scatter approximately 1/2 of the asparagus stems over the bread.
- Scatter half the coarsely chopped artichoke hearts over the bread and asparagus.
- Scatter half the diced ham over the bread, asparagus and artichokes.
- Sprinkle with half the cheese.
- Repeat layers with remaining bread cubes, asparagus stems, artichoke hearts and ham followed by the rest of the cheese.
- Scatter asparagus tips over the top.
- Whisk eggs and milk or half-and-half together in a bowl until well blended along with salt and black pepper.
- Pour custard over the layers. Gently press the asparagus down into the moistened bread.
- Place in the refrigerator for at least 1 hour. (At this point, strata may be covered with plastic wrap and refrigerated overnight.)
- Bake 1 hour or until puffed and golden around the outside. The center should be set and firm to the touch.
- Let it rest for 10-15 minutes. Cut into pieces as desired and serve.
Notes
- You can substitute almost any other bread for the brioche, such as Hawaiian, challah, croissants, or good-quality white bread.
- If you don’t consume pork, you can use turkey ham.
- Substitute Grand Cru, white Cheddar, Fontina, or regular Swiss cheese for the Gruyere.
- You can use whole milk in place of half-and-half.
- Use slightly stale brioche. Day-old bread absorbs better without getting mushy. If fresh, cube and lightly toast, or let it sit out overnight.
- Cut bread into uniform cubes for even soaking and baking.
- Whisk eggs and dairy thoroughly for a smooth texture.
- Chill assembled strata at least 1 hour so the custard fully soaks in.
- After pouring custard over the layers, cover with plastic wrap and refrigerate.
- Let it stand at room temperature while the oven preheats.
- Is better frozen as leftovers. Bake it first, let it cool completely, cut into pieces, wrap well, and freeze.
- Thaw in the refrigerator and reheat in the oven until heated through.
Nutrition
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
Like this? Leave a comment below!
Sounds wonderful. I am planning to make four casseroles to serve 30 people at a retirement brunch on a Friday. Would it be possible to cook them all the day on Thursday, and just reheat them on Friday in the microwave and oven? When would I have to assemble them? Would I be able to assemble them on Thursday, the same day that I bake them, or would I have to assemble them on Wednesday night, so that they soak overnight in the refrigerator prior to baking? I do not plan to serve them until Friday.
Hi, Mary, Thanks so much for your question. I would highly recommend not baking this off until you’re ready to serve. I’m afraid the asparagus is going to dwindle to nothing. You can assemble it the night before then bake it, which is just like reheating it in the oven. Thanks again and hope that answers your question.
Carol,
The strata was excellent! I made if for a girl’s weekend, and they loved it! Definitely one of those meals you could eat for breakfast, lunch, or dinner. Thank you so much for the recipe!
Thanks so much, Michelle! So happy to hear that and glad everyone enjoyed. Means a lot to me. Thanks again!
It’s in the oven now. I’m just curious. I have never had artichoke so this is my way of trying it out. My question is, is the artichoke flavor overpowering?
Hi, Deb, Thanks so much for your question. Artichoke flavor is very mild and delicate. In fact, sometimes you have to work on not cooking the flavor out of artichokes. Thanks again and hope you enjoy!!
This sounds fabulous. Is there a different cheese that could be used instead of the Gruyère?
Hi, Julie, Thanks so much for your question. Yes, absolutely. You could do white cheddar, regular Swiss, or Monterey jack. Thanks again and hope you enjoy!
Can you use canned artichokes?
Hi, Dinah, Thanks so much for your question. Yes, you sure can. Keep in mind, however, that canned artichokes don’t have as much flavor as frozen. Pat them dry very well because they do hold onto a lot of water. Thanks again and hope you enjoy!
This is a fantastic recipe! I tweaked it a bit but oh my goodness this is a keeper. Thanks for sharing.
Hi, Ophelia, Thanks so very much and so glad you enjoyed!! Yes, you can definitely tweak it so glad you made it your own. Thanks again!!
This recipe sounds amazing and has all my favorite ingredients. I’m glad it can be cut in half but I’m also wondering if it could be made as muffin size and frozen for quick , easy grab individual servings for someone who lives alone and wants something special but without the need to cook every morning? Thanks for any tips you might provide. I love your site.
Hi, Beverly, Thanks so much and so happy you enjoy my site; that means A LOT! Yes, you could definitely bake in muffin pans. Just be sure to cut the bread a little smaller. Here’s one of my strata recipes specifically for muffin pans: Muffin Pan Stratas with Basil and Sun-Dried Tomatoes Thanks again and hope you enjoy!
This is truly a luxurious breakfast casserole I was proud to serve! Everyone loved it! Thank you for sharing it!
Thanks, Danielle! Glad this worked out well for you and your guests enjoyed!
Fantastic recipe, we made this for Sunday Supper with a tossed salad for the side dish. I cut the recipe in half as there are only two of us and baked it in a glass pyrex about the half the size of 9×13 dish. It’s perfectly light (we both had seconds) and a great breakfast for dinner vibe!
Just heated the leftovers for lunch in a double boiler with a few drops of water in the top pan. Worked perfectly maintained the just baked custardy texture we all love! Thanx Carol for another winner no-tweaks needed recipe!
Thanks, Jim! I’m loving the idea of this as breakfast for dinner! My readers will appreciate knowing they can cut this recipe in half or divide up. Thanks again!