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.

Yield: 8 servings (serving size: 1/8 of casserole)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 344
  • Calories from fat: 0.0%
  • Fat: 11.6g
  • Saturated fat: 5.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 21g
  • Carbohydrate: 39.9g
  • Fiber: 5.1g
  • Cholesterol: 115mg
  • Iron: 2.8mg
  • Sodium: 707mg
  • Calcium: 485mg


  • 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. 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. 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. 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. 4. Preheat oven to 325°.
  5. 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
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