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Cheesy Bacon and Tomato Strata

Yield 8 servings (serving size: 1/8 of casserole)
This colorful breakfast casserole is a great dish to serve at a brunch because you can make it a day ahead. If you have some left over, reheat it in the microwave for a quick breakfast.

Ingredients

  • 3 bacon slices
  • 1/2 cup coarsely chopped onion
  • 2 garlic cloves, minced
  • 1 cup fat-free milk
  • 3 large eggs
  • 3 large egg whites
  • 1/4 cup thinly sliced fresh basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 12 (1-ounce) slices reduced-carb multi-grain bread, cut into 1/2-inch cubes
  • Cooking spray
  • 2 cups (8 ounces) shredded reduced-fat sharp Cheddar cheese, divided
  • 4 plum tomatoes, sliced into 1/2-inch-thick slices

Nutrition Information

  • calories 344
  • caloriesfromfat 0.0 %
  • fat 11.6 g
  • satfat 5.1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 21 g
  • carbohydrate 39.9 g
  • fiber 5.1 g
  • cholesterol 115 mg
  • iron 2.8 mg
  • sodium 707 mg
  • calcium 485 mg

How to Make It

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

  2. Combine milk and next 6 ingredients in a large bowl; stir well with a whisk. Add bread cubes to milk mixture, tossing to coat bread cubes.

  3. Arrange half of bread cubes in bottom of an 11 x 7-inch baking dish coated with cooking spray. Top with 2/3 cup cheese and half of onion mixture. Add remaining bread cubes, 2/3 cup cheese, and remaining onion mixture. Top with tomato slices and crumbled bacon. Cover and chill at least 8 hours.

  4. Preheat oven to 325°.

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

  6. carbo rating: 35

The Complete Step-by-Step Low Carb Cookbook