Savory Hot Cross Bun Breakfast Strata

Hot cross buns, long tied to Good Friday in Britain, lend their lightly spiced sweetness to this savory breakfast strata. Cubed buns soak up an eggy custard with sharp cheddar, crumbled sausage, and thyme for a one-pan morning bake.

Serves 6 · 20 min prep · 45 min cook

Estimate for one serving

• 445 cal
• 24g protein
• 32g carbs
• 24g fat
• 3g fiber

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Ingredients

• 5 hot cross buns
• 6 large eggs
• 1 1/2 cups whole milk
• 1 1/2 cups sharp cheddar cheese, shredded
• 8 oz cooked breakfast sausage or bacon, crumbled
• 1/2 cup green onions, sliced
• 1 tbsp Dijon mustard
• 1 tsp fresh thyme leaves
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1 tbsp unsalted butter

Instructions

1. 1Butter a 9-by-9-inch or similar 2-quart baking dish thoroughly. Tear or cube the hot cross buns into roughly 1-inch pieces and scatter half of them in the dish.
2. 2Sprinkle half the crumbled sausage or bacon, half the shredded cheddar, and half the green onions over the bun layer.
3. 3Add the remaining bun pieces, then top with the rest of the meat, cheese, and onions so everything is evenly layered.
4. 4In a large bowl whisk the eggs, milk, Dijon, thyme, salt, and black pepper until smooth and well combined.
5. 5Pour the egg mixture slowly over the layered buns, pressing down gently with a spatula so the bread absorbs the liquid. Cover and refrigerate at least 30 minutes or up to overnight for deeper flavor.
6. 6When ready to bake, preheat the oven to 350°F. Remove the strata from the fridge while the oven heats so it is not ice-cold.
7. 7Bake uncovered for 40 to 50 minutes until the top is puffed and golden brown, the edges pull slightly from the pan, and a knife inserted in the center comes out clean with no liquid egg.
8. 8Rest 10 minutes so the strata sets for clean slices. Garnish with a few extra green onion slices if desired and serve warm squares straight from the dish for easy sharing.