Grease a 9x13 pan.
Chop bacon into 1 1/2 inch pieces. Cook until
crispy. Set aside on paper towels and pat to
remove excess grease. Pour all but a couple of
tablespoons of the bacon grease out of the pan.
Cook shallots in remaining fat until softened.
Set aside.
Whisk eggs for 1–2 minutes. Whisk in milk,
mustard, salt, and pepper. Stir in reserved
bacon, shallots, cheese, and parsley. Fold in
the torn bread.
Pour into the prepared pan and cover with foil.
Refrigerate for at least 6 hours, up to 24.
Preheat oven to 350ºF. Bake strata for 1 hour
and 10 minutes, or until golden, puffed, and
set in the center. Remove from oven and let
rest for 5 minutes before serving. (The strata
will deflate as is rests.) Scoop portions with
a large spoon rather than trying to cut into
squares.
Green Chile
Stir into the egg mixture-
4 ounces chopped green chiles, drained
1 cup chopped tomatoes
2 tablespoons salsa
2 cups grated Monterey Jack or Pepper Jack
If your tomatoes are very juicy, remove some of
the seeds and pulp.
Serve with sliced avocado and salsa.
Italian Strata
Heat 1 tablespoon oil in a pan. Saute 1/2 cup
onion for 1 to 2 minutes. Add 8 ounces sliced
cremini mushrooms. Cook, stirring frequently
for about 5 minutes. Add 2 cloves minced garlic
and cook 1 minute more. Remove to a plate with
a slotted spoon.
Stir into the egg mixture-
1 cup quartered pepperoni slices
3/4 cup sliced green olives
1 1/2 cup grated mozzarella
1/2 cup Parmesan
mushrooms/onions/garlic
Spinach Artichoke Strata
Replace salt, pepper, and mustard with 1 1/2
teaspoons Greek seasoning.
Whisk 3 ounces softened cream cheese into the
egg mixture, then stir in-
10 ounces chopped frozen spinach, thawed and
squeezed dry
1 can (14-ounce size) quartered artichoke
hearts, drained
1 cup grated Swiss cheese
1/2 cup grated Parmesan
a dash of Tabasco
Originally Submitted
2/6/2020
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