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Mushroom, Bacon, and Swiss Strata

Photo: Oxmoor House
Yield 8 servings
Breakfast casseroles are ideal for overnight guests. Assemble it the night before, and bake in the morning.

Ingredients

  • 12 ounces ciabatta, cut into 1-inch cubes (about 7 cups)
  • 2 tablespoons butter
  • 2 cups chopped onion
  • 2 (8-ounce) packages presliced mushrooms
  • Cooking spray
  • 1 1/2 cups (6 ounces) shredded reduced-fat Swiss cheese
  • 8 center-cut bacon slices, cooked and crumbled
  • 3 cups 1% low-fat milk
  • 1 1/2 cups egg substitute
  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • Thyme sprigs (optional)

Nutrition Information

  • calories 313
  • caloriesfromfat 30 %
  • fat 10.4 g
  • satfat 5 g
  • monofat 4.2 g
  • polyfat 0.8 g
  • protein 21.7 g
  • carbohydrate 35.5 g
  • fiber 2.7 g
  • cholesterol 25 mg
  • iron 1.9 mg
  • sodium 737 mg
  • calcium 318 mg

How to Make It

  1. Preheat oven to 350°.

  2. Arrange bread in a single layer on a jelly-roll pan. Bake at 350° for 20 minutes or until toasted. Place bread cubes in a large bowl.

  3. Melt butter in a large nonstick skillet over medium-high heat. Add onion and mushrooms to pan; sauté 10 minutes or until liquid evaporates and vegetables are tender. Add onion mixture to bread; toss well to combine. Arrange half of bread mixture in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with half of cheese and half of bacon; top with remaining bread mixture, cheese, and bacon.

  4. Combine milk and next 4 ingredients (through salt), stirring with a whisk. Pour milk mixture over bread mixture. Cover and refrigerate 8 hours.

  5. Preheat oven to 350°.

  6. Remove strata from refrigerator; let stand at room temperature for 15 minutes. Bake strata, covered, at 350° for 30 minutes. Uncover and bake an additional 15 minutes or until set. Let stand 10 minutes before serving. Garnish with thyme sprigs, if desired.

Also appeared in: Oxmoor House, None, 2013, Cooking Light Lighten Up, America!;