Strata Milano with Gorgonzola

Strata Milano with Gorgonzola Recipe
Photo: Becky Luigart-Stayner; Styling: Cathy Muir
This is a great make-ahead brunch dish. One online reviewer says, "I absolutely LOVE this strata. Everyone does. Even our kids devour it."

Yield:

10 servings

Recipe from

Nutritional Information

Calories 287
Caloriesfromfat 29 %
Fat 9.3 g
Satfat 4.4 g
Monofat 3.1 g
Polyfat 1.1 g
Protein 15.5 g
Carbohydrate 34 g
Fiber 1.9 g
Cholesterol 129 mg
Iron 1.9 mg
Sodium 739 mg
Calcium 252 mg

Ingredients

2 bacon slices
3 1/4 cups 1% low-fat milk
1 cup part-skim ricotta cheese
1/2 cup (2 ounces) Gorgonzola cheese or other blue cheese, crumbled
1 teaspoon salt
1/2 teaspoon ground red pepper
5 large eggs
1 3/4 cups diced plum tomato
1 cup finely chopped red onion
1 1/2 teaspoons dried rosemary
1 (16-ounce) loaf sourdough French bread baguette, cut into 1-inch slices and toasted
Cooking spray
2 teaspoons paprika
2 tablespoons (1/2 ounce) grated fresh Parmesan cheese
Rosemary sprigs (optional)

Preparation

Cook bacon in a small nonstick skillet over medium-high heat until crisp; crumble and set aside.

Combine milk and next 5 ingredients (milk through eggs); stir with a whisk until well-blended. Combine the bacon, tomato, onion, and rosemary. Arrange half of the bread slices in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Spoon half of tomato mixture evenly over bread slices. Pour half of milk mixture over tomato mixture. Repeat procedure with remaining bread, tomato mixture, and milk mixture. Sprinkle with paprika and cheese. Cover; chill 8 hours or overnight.

Preheat oven to 350°.

Uncover; bake at 350° for 45 minutes or until set. Garnish with rosemary sprigs, if desired.

Note:

May 1998
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