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Bacon & Cheddar Strata Recipe

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I prepare this sunrise specialty the day before Christmas so we have something cheesy and hearty to warm our tummies while we open gifts the next morning. The key to its perfection is to let it set overnight.—Deb Healey, Cold Lake, Alberta

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Bacon & Cheddar Strata Recipe

Prep: 20 min. + chilling Bake: 45 min.

Yield: 10 Servings

20 45 65

Ingredients

1 pound bacon strips
1 medium sweet red pepper, finely chopped
8 green onions, thinly sliced
1/2 cup chopped oil-packed sun-dried tomatoes
8 slices white bread, cubed
2 cups (8 ounces) shredded cheddar cheese
6 eggs, lightly beaten
1-1/2 cups 2% milk
1/4 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon ground mustard
1/8 teaspoon pepper

Directions

In a large skillet, cook bacon in batches until crisp; drain on paper towels. Crumble into a large bowl. Add the red pepper, onions and tomatoes. In a greased 13-in. x 9-in. baking dish, layer half of the bread, bacon mixture and cheese. Top with remaining bread and bacon mixture.
In a small bowl, combine the eggs, milk, mayonnaise and seasonings. Pour over the top. Sprinkle with remaining cheese. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, covered, at 350° for 40 minutes. Uncover and bake 5-10 minutes longer or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 10 servings.

Nutritional Facts 1 serving equals 340 calories, 23 g fat (10 g saturated fat), 168 mg cholesterol, 736 mg sodium, 16 g carbohydrate, 1 g fiber, 17 g protein.

Originally published as Bacon & Cheddar Strata in Taste of Home Christmas Annual Annual 2010, p78

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviews for Bacon & Cheddar Strata (7)

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Bacon & Cheddar Strata

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Reviewed on Mar. 11, 2012 by Tinaschwab

I knew my bacon lovin' family would love this. I was right. I substituted some slightly stale Italian bread. Something a little chewy. It was delicious!

Reviewed on Mar. 09, 2012 by ilka896

Very delicious. Sucks you have to leave it overnight because it just looks and smells so delicious you can't wait to eat it.

Reviewed on Mar. 07, 2012 by PhylB

Made this for a Breakfast at work, everyone loved it.

Easy to make. I used Skim (Fat Free) Milk in place of 2%. Couldn't tell the difference

Reviewed on Mar. 02, 2012 by gwashington1961

A truly wonderful recipe for a hearty morning meal that doesn't require you to get up at the crack of dawn. Make it the night before, let it sit covered in the refrigerator overnight. Pop it in the oven before making the morning coffee. Yum!

Reviewed on Feb. 29, 2012 by dowbow

I looked at this recipe because we have lots of eggs. I thought strata contained eggs. Our chickens are laying real good and I need recipes for eggs. HOWEVER the recipe was very good, and like kcc mine was flatter, but oh so good!

Reviewed on Feb. 29, 2012 by iowayanksfan

instead of using the cubed bread, try cubed potatoes.

Reviewed on Feb. 12, 2012 by kcc1108

Mine came out a bit flatter than the picture but tasted awesome; even reheated a few days later.

Bacon & Cheddar Strata Recipe

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