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Bacon, Onion, and Fontina Strata

Bacon, Onion, and Fontina Strata

Cooking Light JANUARY 2005

  • Yield: 8 servings


  • 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.

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