Breakfast Strata with Cherrywood Bacon and Gruyere Cheese Recipe

Breakfast Strata with Cherrywood Bacon & Gruyère Cheese


Prep Time

Total Time

Gluten Free


25 min

1 hr


This breakfast strata is perfect on a breakfast menu or a breakfast buffet. Packed with gruyère, sweet cherries and dry aged bacon, it's sure to stand out.

Dry Aged Fully Cooked Bacon Slices

This recipe is made with

Dry Aged Cherrywood Smoked Bacon, Uncooked

Product Information

You can also make this recipe with

Dry Aged Cherrywood Smoked Bacon, Half Slab


1 pound brioche
3/4 pound Jones Dairy Farm Dry Aged Bacon
1 vidalia onion, small
4 tablespoons olive oil
5 fresh sage sprigs
5 eggs, large
6 egg yolks
2 1/4 cups whole milk
2 3/4 cups gruyère cheese, shredded
2 cups sweet cherries, drained
1/2 teaspoon salt
1/2 teaspoon freshly crushed black pepper


Step 1
Cut bread into 1-inch cubes, reserve 1/4 loaf for bread crumbs. Cut bacon strips into 2-inch pieces and render until slightly crispy, reserve 1/4 of bacon for bacon crumbles. In food processor, combine reserved bread and bacon and pulse until fine – reserve for topping.

Step 2
Cut onion into medium dice, bring an 8-inch sauté pan to high heat with 4 tablespoons olive oil and add onions, one pinch sea salt, and pinch of pepper. Lower heat to medium and sauté 15 minutes or until caramelized.

Step 3
Remove sage leaves from stems and fry with butter in an 8-inch sauté pan until just crisp over medium heat.

Step 4
Grease 9x12-inch casserole pan with softened butter.

Step 5
Whisk egg yolks and eggs with milk, caramelized onion, 1 3/4 cups shredded gruyère, sweet cherries, fried sage, salt and pepper.

Step 6
In large bowl combine bread, bacon and liquid mixture. Pour well saturated strata mixture into greased casserole pan, and sprinkle bread and bacon topping and remaining gruyère on top.

Step 7
Cook in preheated 350ºF oven for 35 to 40 minutes or until cooked through. The strata should be soft and moist inside and golden on the outside. Allow to cool slightly and serve warm. To serve, cut into 8 portions, garnish with fried sage (optional).

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