Mushroom, Bacon, and Swiss Strata

Mushroom, Bacon, and Swiss Strata Recipe
Photo: Oxmoor House
Breakfast casseroles are ideal for overnight guests. Assemble it the night before, and bake in the morning.

Yield:

8 servings

Recipe from

Nutritional 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

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)

Preparation

Preheat oven to 350°.

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.

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.

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

Preheat oven to 350°.

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.

Note:

November 2007
Also featured in: Cooking Light Lighten Up, America!, Oxmoor House, None 2013;
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