Mushroom, Bacon, and Swiss Strata

11 Reviews
ADD YOUR REVIEW
Photo: Oxmoor House
Yield:
8 servings
November 2007
RECIPE BY Cooking Light

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)

Nutritional Information

  • Calories 313
  • Caloriesfromfat 30%
  • Fat 10.4g
  • Satfat 5g
  • Monofat 4.2g
  • Polyfat 0.8g
  • Protein 21.7g
  • Carbohydrate 35.5g
  • Fiber 2.7g
  • Cholesterol 25mg
  • Iron 1.9mg
  • Sodium 737mg
  • Calcium 318mg

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

Step 4

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

Step 5

Preheat oven to 350°.

Step 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!

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Ratings & Reviews

Very good

DonnaD
August 24, 2017
I have made several of CL's stratas and this one is one of the best yet.  I really cooked the moisture out of the mushroom mixture so as not to make the final product taste too mushy.  I felt the herb and seasoning was just about right.  If you like a little pop, you could add some crushed red pepper.  Family enjoyed this a lot.  It does take a bit of effort to put together but it is worth it.

daneanp
January 27, 2017
I made this strata and froze it last week. Have you ever frozen it?

cookingmouse
January 27, 2017
Do you happen to know if this strata can be frozen?

sharonfrommi's Review

sharonfrommi
February 05, 2011
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.

detailaddict's Review

jmeleeS
September 18, 2011
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.

jmeleeS's Review

DeannaJohnson
February 18, 2014
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!

DonnaD's Review

karenfar
January 03, 2009
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's Review

Maharlia
January 09, 2009
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

Maharlia's Review

detailaddict
January 20, 2011
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.

seaside725's Review

EreNelson
March 03, 2013
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.