Bacon, Onion, and Fontina Strata

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 257
  • Calories from fat: 27%
  • Fat: 7.6g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1g
  • Protein: 14.8g
  • Carbohydrate: 32.6g
  • Fiber: 2.4g
  • Cholesterol: 22mg
  • Iron: 1.9mg
  • Sodium: 614mg
  • Calcium: 236mg

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. Preheat oven to 350°.
  5. 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.
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