Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a great make-ahead brunch dish. One online reviewer says, "I absolutely LOVE this strata. Everyone does. Even our kids devour it."

Recipe by Cooking Light May 1998


Credit: Becky Luigart-Stayner; Styling: Cathy Muir

Recipe Summary test

10 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

287 calories; calories from fat 29%; fat 9.3g; saturated fat 4.4g; mono fat 3.1g; poly fat 1.1g; protein 15.5g; carbohydrates 34g; fiber 1.9g; cholesterol 129mg; iron 1.9mg; sodium 739mg; calcium 252mg.