Mushroom, Bacon, and Swiss Strata

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Mushroom, Bacon, and Swiss StrataRecipe
Photo: Oxmoor House
Breakfast casseroles are ideal for overnight guests. Assemble it the night before, and bake in the morning.
8 servings


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12 ounces ciabatta, cut into 1-inch cubes (about 7 cups)
2 tablespoons butter
2 cups chopped onion
2 (8-ounce) packages presliced mushrooms
Cooking spray
1 1/2 cups (6 ounces) shredded reduced-fat Swiss cheese
8 center-cut bacon slices, cooked and crumbled
3 cups 1% low-fat milk
1 1/2 cups egg substitute
2 teaspoons chopped fresh thyme
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
Thyme sprigs (optional)


Preheat oven to 350°.

Arrange bread in a single layer on a jelly-roll pan. Bake at 350° for 20 minutes or until toasted. Place bread cubes in a large bowl.

Melt butter in a large nonstick skillet over medium-high heat. Add onion and mushrooms to pan; sauté 10 minutes or until liquid evaporates and vegetables are tender. Add onion mixture to bread; toss well to combine. Arrange half of bread mixture in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with half of cheese and half of bacon; top with remaining bread mixture, cheese, and bacon.

Combine milk and next 4 ingredients (through salt), stirring with a whisk. Pour milk mixture over bread mixture. Cover and refrigerate 8 hours.

Preheat oven to 350°.

Remove strata from refrigerator; let stand at room temperature for 15 minutes. Bake strata, covered, at 350° for 30 minutes. Uncover and bake an additional 15 minutes or until set. Let stand 10 minutes before serving. Garnish with thyme sprigs, if desired.

Created date

October 2007

Nutritional Information

Calories 313
Caloriesfromfat 30 %
Fat 10.4 g
Satfat 5 g
Monofat 4.2 g
Polyfat 0.8 g
Protein 21.7 g
Carbohydrate 35.5 g
Fiber 2.7 g
Cholesterol 25 mg
Iron 1.9 mg
Sodium 737 mg
Calcium 318 mg