Mushroom, Bacon, and Swiss Strata

  • DonnaD Posted: 01/03/09
    Worthy of a Special Occasion

    This had good flavor. It was a bit too dry for my liking. The bread on the top was more like croutons. If I made again I would add more egg substitute and spices.

  • cookingmouse Posted: 01/09/09
    Worthy of a Special Occasion

    This has become our favorite brunch recipes. It is very flavorful and I don't think it is overly time consuming to make as long as you have time the evening prior. Over the years, I have tried many different egg-based casseroles and this one is a keeper. I do use ciabatta rolls which may make it less soggy since there are lots of

  • sharonfrommi Posted: 02/05/11
    Worthy of a Special Occasion

    Wonderful. I made this and a french toast casserole for a birthday brunch I hosted. While the other recipe was good, everyone raved about this one and there wasn't a scrap left in the pan. It was so good that every single person who ate it emailed me within the next 2 days asking for the recipe. It will become a staple in our house.

  • karenfar Posted: 01/10/11
    Worthy of a Special Occasion

    I made this for friends and we all loved it. Toasting the ciabatta was a nice touch because you get some crunchy cubes on top. I used skim milk, an emmenthaler cheese, and 3 eggs because I was out of egg substitute. I had a 10 ounce package of presliced mushrooms so used them all and they were soooo good in this dish - just the combination of flavors. My husband thought it needed more crumbled bacon and I think it could use more spice. I made half the recipe for 4 of us and it was a perfect serving size.

  • Maharlia Posted: 01/20/11
    Worthy of a Special Occasion

    My cafeteria at work cooked this recipe yestereay for breakfst and I almost fell over myself about how good it is. I came hunting for the recipe on the site so that I can make it at home.

  • detailaddict Posted: 09/18/11
    Worthy of a Special Occasion

    This is a good company-worthy recipe for strata that doesn't call for expensive ingredients. The prep work can take some time, as the mushrooms and onions release a LOT of liquid to be cooked off, but the flavor is always good. I use the frozen heels of homemade bread loaves (measured by volume, not weight) and homemade egg substitute (3T liquid egg whites, 1t oil, 1T powdered milk for 1/4 c.), which works reasonably well; but I may start reducing the volume of milk as the strata turns out a little soggy on the inside. Most recently I served this with sliced sauteed Granny Smith apples.

  • EreNelson Posted: 01/09/12
    Worthy of a Special Occasion

    My family loves this. So much tastier than the old standby breakfast casserole with gazillions of calories per serving. Every time I have brought this dish somewhere, there are always recipe requests.

  • jmeleeS Posted: 02/18/14
    Worthy of a Special Occasion

    Good recipe, but I did make some changes: 1) used harvest wheat bread in lieu of ciabatta; 2) did not "soak" overnight as I think that makes the whole casserole taste "mushy" (texture preference)& 3) used baby swiss (again, taste preference). Otherwise made as directed and I would make again in the future. Next time I would put in some color (i.e. - colored bell pepper) and maybe other veggies (like asparagus) to give it even more flavor and "health." Overall, it doesn't taste very "light" but it's a solid recipe and I'd make again; enjoy!

  • seaside725 Posted: 03/03/13
    Worthy of a Special Occasion

    I thought this was ok. It was easy to make, but I needed to look it longer then the recipe called for. Other then that I followed the recipe with no changes. I think I would put in more bacon.

advertisement

More From Cooking Light