Cheesy Bacon and Tomato Strata

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.


8 servings (serving size: 1/8 of casserole)

Recipe from

Oxmoor House

Nutritional 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


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


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.

carbo rating: 35

The Complete Step-by-Step Low Carb Cookbook,

Oxmoor House

January 2005
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