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Egg And Bacon Strata

Bake.Until.Bubbly's picture
This strata is a delight for a Sunday brunch with a few friends. The first time you make it you will immediately start dreaming up alternative fillings. No problem, it’s a versatile casserole. After you make this version with bacon you can start replacing the bacon with, let’s say, a cup of diced ham and a half cup of sautéed sliced mushrooms. Or you could use Swiss cheese and diced cooked chicken, or cooked broccoli and Gruyère cheese, tomatoes and cooked pork sausage, or...well, you get the idea.
Ingredients
  White bread cubes/French bread 4 Cup (64 tbs) (1/2 Inch)
  Shredded cheddar cheese 6 Ounce (Mild Or Sharp, 2 Cups)
  Finely chopped onion 1⁄2 Cup (8 tbs)
  Eggs 8 Large
  Half and half 3⁄4 Cup (12 tbs)
  Dijon mustard 2 Teaspoon
  Salt 1 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Bacon slices 6 , cooked, crumbled (Thick Cut)
Directions

1. Preheat the oven to 350 degrees F. Butter a 12 x 9 x 2-inch or similar casserole.
2. In a large bowl, toss the bread cubes, cheese, and onion together then arrange this mixture evenly over the casserole. In the same bowl, beat the eggs, half and half, mustard, salt, and black pepper to blend. Pour this egg mixture over the bread cubes. Sprinkle the bacon over. Bake until a knife inserted into the center of the strata comes out clean, about 25 minutes. Serve hot.

Image and Recipe © Clifford A. Wright

This recipe is excerpted from the book Bake Until Bubbly by Clifford A. Wright.For more information or to purchase the book, please visit CliffordAWright.Com.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Egg
Servings: 
6

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