Best Cheddar Bacon And Tomato Strata Recipes

MAKE-AHEAD CHEDDAR, BACON, AND TOMATO STRATA

Make-Ahead Cheddar, Bacon, and Tomato Strata image

Wonderful make-ahead breakfast strata.

Provided by Laura

Categories Breakfast and Brunch Eggs Breakfast Strata Recipes

Time 9h30m

Yield 8

Number Of Ingredients 13

Ingredients

3 slices bacon
1 cup vertically sliced onion
2 cloves garlic, minced
2 ¼ cups milk
6 large eggs
¼ cup thinly sliced fresh basil
¾ teaspoon chopped fresh thyme
¼ teaspoon salt
¼ teaspoon ground black pepper
cooking spray
8 cups cubed Italian bread, divided
2 cups shredded Cheddar cheese, divided
12 (1/2 inch thick) slices tomato, seeds removed

Steps:

Cook bacon in a large nonstick skillet over medium heat until crisp, about 10 minutes. Remove bacon from pan, reserving drippings in the skillet. Crumble when cool enough to handle.
Add onion to drippings in the skillet; saute for 4 minutes. Add garlic and saute for 1 minute. Remove from heat; combine onion mixture and bacon.
Whisk milk, eggs, basil, thyme, salt, and pepper together in a bowl until well combined.
Spray a 9x13-inch baking dish with cooking spray and arrange 1/2 of the bread cubes in the bottom.
Top bread cubes with 2/3 cup Cheddar cheese, 1/2 of the onion mixture, and 6 tomato slices. Pour 1/2 of the milk mixture over tomatoes. Top with remaining bread cubes and 2/3 cup Cheddar. Top with remaining onion mixture, tomato slices, and milk mixture. Cover and place in the refrigerator to chill at least 8 hours or up to 24 hours.
Preheat the oven to 325 degrees F (165 degrees C).
Bake strata in the preheated oven, uncovered, for 55 minutes. Sprinkle with remaining Cheddar cheese and bake until cheese melts, an additional 5 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 382.5 calories, Carbohydrate 30 g, Cholesterol 184.9 mg, Fat 19.6 g, Fiber 2 g, Protein 21.4 g, SaturatedFat 10.2 g, Sodium 711.2 mg, Sugar 5.7 g

CHEDDAR, BACON, AND TOMATO STRATA

CHEDDAR, BACON, AND TOMATO STRATA image

Number Of Ingredients 14

Ingredients

3 bacon slices
1 cup vertically sliced onion
2 garlic cloves, minced
8 cups cubed Italian bread (14 ounces)
Cooking spray
2 cups (8 ounces) shredded reduced-fat sharp cheddar cheese, divided
3 large tomatoes, each seeded and cut into 4 (1/2-inch-thick) slices
2 cups fat-free milk
1/4 cup thinly sliced fresh basil
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
3 large eggs
3 large egg whites

Steps:

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, and crumble. Add onion to drippings in pan; sauté 4 minutes. Add garlic, and sauté 1 minute. Remove from heat; combine onion mixture and bacon. Arrange 4 cups bread cubes in bottom of a 13 x 9-inch baking dish coated with cooking spray; top with 2/3 cup cheese, half of onion mixture, and 6 tomato slices. Combine milk and remaining ingredients; stir well with a whisk. Pour half of milk mixture over tomatoes. Top with 4 cups bread cubes, 2/3 cup cheese, remaining onion mixture, 6 tomato slices, and half of milk mixture. Cover; chill at least 1 hour or up to 24 hours. Preheat oven to 325°. Bake, uncovered, at 325° for 55 minutes. Sprinkle with 2/3 cup cheese; bake an additional 5 minutes or until cheese melts. Let stand 5 minutes before serving.