Mushroom, Bacon, and Swiss Strata

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.

Do you happen to know if this strata can be frozen?

I added diced ham, cubed, steamed butternut squash, green onions and sage in place of thyme. Delicious!

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!

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.

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.

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.

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.

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.

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.

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

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.