Bacon, Onion, and Fontina Strata



8 servings

Recipe from

Cooking Light

Nutritional Information

Calories 257
Caloriesfromfat 27 %
Fat 7.6 g
Satfat 3.6 g
Monofat 2.3 g
Polyfat 1 g
Protein 14.8 g
Carbohydrate 32.6 g
Fiber 2.4 g
Cholesterol 22 mg
Iron 1.9 mg
Sodium 614 mg
Calcium 236 mg


5 cups chopped Oso Sweet or other sweet onion
1/4 cup water
2 1/2 cups fat-free milk
1 cup egg substitute
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 slices bacon, cooked and crumbled
10 ounce day-old Italian or French bread, torn into 1-inch pieces
Cooking spray
1 cup (4 ounces) shredded fontina cheese


Heat a large nonstick skillet over medium heat. Add onion; sauté 10 minutes or until onion begins to brown. Add water; cover, reduce heat to low, and simmer 25 minutes, stirring occasionally. Uncover and simmer 30 minutes or until liquid almost evaporates. Cool.

Combine milk, egg substitute, mustard, salt, and pepper in a large bowl, stirring with a whisk. Stir in onion and bacon. Add bread; toss gently to coat.

Arrange half of bread mixture in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with half of cheese. Top with remaining bread mixture. Cover and chill overnight.

Preheat oven to 350°.

Uncover strata. Bake at 350° for 25 minutes. Sprinkle with 1/2 cup cheese; bake an additional 20 minutes or until browned. Let stand 10 minutes before serving.

January 2005
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