Cheddar, Bacon, and Tomato Strata

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 316
  • Calories from fat: 28%
  • Fat: 9.8g
  • Saturated fat: 4.8g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.8g
  • Protein: 19.6g
  • Carbohydrate: 37g
  • Fiber: 2.3g
  • Cholesterol: 106mg
  • Iron: 1.9mg
  • Sodium: 670mg
  • Calcium: 356mg


  • 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


  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.
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