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Bacon Strawberry Breakfast Strata

Yield: 8” Strata | Prep Time: 25 minutes | Cook Time: 90 minutes


  • 6 oz. bacon, raw
  • 1 qt. milk
  • ¼ cup + 2 Tbsp. NAKANO® Natural Rice Vinegar
  • 16 each or 1 qt. egg whites
  • ¼ tsp. nutmeg, ground
  • ¼ tsp. cinnamon, ground
  • 1½ tsp. salt
  • 8 cups (14 oz. sourdough bread), ½” cubes
  • ½ cup (2 oz.) pecans, rough chopped
  • ½ cup (3 oz.) goat cheese, crumbled
  • 1 cup (6 oz.) strawberries, diced
  • 1½ cups powdered sugar
Shop Ingredients


  1. Preheat oven to 375ºF. Place bacon on a lined cookie sheet and bake for 8-10 minutes. Bacon should be cooked through, but still pale pink and chewy. Dice bacon into ½” pieces. Bacon will finish cooking once entire strata is baked.
  2. Prepare an 8" spring form pan for baking. Wrap bottom insert with plastic wrap. Place bottom insert into the pan and lock into place. Line the interior of the pan with additional plastic wrap. This will keep the egg whites mixture from leaking. Spray inside of pan with nonstick spray.
  3. In a 4-quart pot, add milk and 2 Tbsp. of rice vinegar and scald. While milk is scalding, place egg whites, spices and seasonings, pecans, ½ cup of goat cheese, ¾ cup of strawberries, and ½ of bacon.
  4. Pour hot milk and NAKANO® Natural Rice Vinegar over the bread mixture and toss well. Place immediately into spring form pan and place on a cookie cheese and bake at 300ºF for about 1½ hours, or until eggs are totally set. Let sit for 10-15 minutes before serving.
  5. In a small bowl, combine ¼ cup of rice vinegar and powdered sugar and mix well. Drizzle over strata and cut into 8 pieces.


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