Slow Cooker Breakfast Strata is a lifesaver on busy holiday mornings when your oven is already packed. Packed with layers of hearty French bread, chorizo, peppers, and cheddar, this cozy crockpot casserole lets you feed a crowd with almost zero morning effort.
Serve it on its own or pair it with classics like a hearty hash brown breakfast casserole or a sweet blueberry French toast bake.
Holly’s Recipe Highlights: Slow Cooker Breakfast Strata
- Flavor: Savory and flavorful, with spicy chorizo, sweet peppers and onions, sharp cheddar, and warm spices balanced by the creamy egg-and-bread base.
- Slow Cooker Trick: A foil collar helps protect the edges from overcooking, while a crossed foil sling makes it easy to lift the finished strata from the crock.
- Shortcut: Use day-old cubed bread, pre-shredded cheese, and pre-diced peppers and onions to cut down on hands-on prep.
- Serving: Top with sour cream, avocado, lime, tomatoes, and cilantro for a fresh contrast to the rich, savory casserole.
Total Time: 5 Hrs 30 Mins Servings: 8 Cooking Method: Oven and Slow Cooker
Ingredient Notes
- French Bread: Day-old bread works best, but fresh bread can be dried in a low oven before using.
- Chorizo: Brown and drain it well first, or swap in breakfast sausage for a milder flavor. Draining will prevent a heavy and oily casserole.
- Bell Peppers: Frozen diced peppers work as a shortcut, but sauté them first to cook off excess moisture.
- Sharp Cheddar: Sharp cheese adds plenty of flavor without needing extra cheese. Monterey Jack, pepper Jack, or a Mexican blend can be substituted.
- Half-and-Half: Whole milk can be substituted for a slightly lighter result.
How to Make Slow Cooker Breakfast Strata Casserole
- Line the slow cooker with a foil collar and sling, then coat with cooking spray.
- Prep the bread cubes and chorizo mixture, then layer in the slow cooker with cheese.
- Pour the egg mixture over top and cook (full recipe below).
Rest the casserole before serving with desired toppings.
Storing Breakfast Strata
- Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To reheat, cover loosely with foil and reheat in a 350°F oven for 20 to 30 minutes, or until heated through. Small portions will need 15 to 20 minutes.
- To prep ahead, cube and dry the bread and cook the chorizo-vegetable mixture the day before. Refrigerate the cooked mixture separately until ready to assemble.
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Slow Cooker Breakfast Strata
Slow Cooker breakfast strata layers French bread, smoky chorizo, colorful peppers, sharp cheddar, and creamy eggs into one hearty breakfast casserole.
Equipment
Ingredients
- Vegetable oil spray
- ¾ loaf French bread cut into ½ inch pieces
- 2 tablespoons vegetable oil
- 8 ounces chorizo browned and drained
- 1 onion minced
- 1 red bell pepper stemmed, seeded, and diced
- 1 green bell pepper stemmed, seeded, and diced
- 2 cloves garlic minced
- 2 teaspoons minced fresh thyme or ½ teaspoon dried thyme
- ½ teaspoon cumin
- ½ teaspoon chili powder
- 1½ cup shredded sharp cheddar cheese
- 2½ cups half and half
- 9 large eggs
- 1 teaspoon salt
- ¼ teaspoon black pepper
Toppings:
- 1 cup sour cream
- 1 avocado pitted and peeled
- 1 lime juiced
- Diced ripe heirloom tomato for serving
- cilantro leaves torn, for serving
Instructions
- Make a foil collar, by folding a 16-inch piece of foil over into thirds and press into the back side of the slow cooker insert.
- Now make a foil sling by taking two pieces of foil, and laying them into your slow cooker, opposite directions each other, with the edges hanging over the outside of the insert. This will allow you to remove the ingredients from the pot while keeping them intact.
- Spray with vegetable oil cooking spray.
- Preheat oven to 225°F
- Spread cut bread pieces over a rimmed baking sheet, and bake for about 40 minutes to dry out the bread. You want to shake or stir it every 15 minutes or so.
- In a 12-inch skillet over medium-high heat, brown chorizo, remove from pan, add oil, and onion, peppers, garlic, thyme, cumin, and chili powder, cook until vegetables are soft (8 to 10 minutes).
- Spread half the dry bread into the prepared slow cooker, and sprinkle with the meat and vegetable mixture. Sprinkle with ½ cup of sharp cheddar cheese. Layer the remaining bread, meat, and vegetables into the slow cooker, and cover with cheese.
- Whisk half and half, eggs, salt, and pepper together in a bowl, and pour over the whole thing. Pour evenly. Then use a wooden spoon to press gently on the bread to make sure it is submerged.
- Cover and cook for 4 hours on low, or until the center of the strata is set.
- Let strata cool for 20 minutes.
- Serve spooned onto plates, and topped with your choice of toppings.
Notes
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.
Nutrition Information
Calories: 594kcal | Carbohydrates: 31g | Protein: 25g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 292mg | Sodium: 796mg | Potassium: 493mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1689IU | Vitamin C: 39mg | Calcium: 328mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Slightly Adapted from America’s Test Kitchen
