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Cheddar, Bacon, and Tomato Strata

Yield 8 servings

Ingredients

  • 3 bacon slices
  • 1 cup vertically sliced onion
  • 2 garlic cloves, minced
  • 8 cups cubed Italian bread (14 ounces)
  • Cooking spray
  • 2 cups (8 ounces) shredded reduced-fat sharp cheddar cheese, divided
  • 3 large tomatoes, each seeded and cut into 4 (1/2-inch-thick) slices
  • 2 cups fat-free milk
  • 1/4 cup thinly sliced fresh basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 3 large eggs
  • 3 large egg whites

Nutrition Information

  • calories 316
  • caloriesfromfat 28 %
  • fat 9.8 g
  • satfat 4.8 g
  • monofat 3.3 g
  • polyfat 0.8 g
  • protein 19.6 g
  • carbohydrate 37 g
  • fiber 2.3 g
  • cholesterol 106 mg
  • iron 1.9 mg
  • sodium 670 mg
  • calcium 356 mg

How to Make It

  1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, and crumble. Add onion to drippings in pan; sauté 4 minutes. Add garlic, and sauté 1 minute. Remove from heat; combine onion mixture and bacon.

  2. Arrange 4 cups bread cubes in bottom of a 13 x 9-inch baking dish coated with cooking spray; top with 2/3 cup cheese, half of onion mixture, and 6 tomato slices. Combine milk and remaining ingredients; stir well with a whisk. Pour half of milk mixture over tomatoes. Top with 4 cups bread cubes, 2/3 cup cheese, remaining onion mixture, 6 tomato slices, and half of milk mixture. Cover; chill at least 1 hour or up to 24 hours.

  3. Preheat oven to 325°.

  4. Bake, uncovered, at 325° for 55 minutes. Sprinkle with 2/3 cup cheese; bake an additional 5 minutes or until cheese melts. Let stand 5 minutes before serving.