Bacon, Cheese and Tomato Strata

Hosting a brunch is a breeze when you make a do-ahead egg bake. For a holiday brunch, serve this breakfast casserole with sliced quick breads and a citrus fruit salad sprinkled with pomegranate seeds.


12 servings


7 cups lightly packed 1-inch cubes French bread (8 ounces)
2 cups shredded Cheddar cheese (8 ounces)
2 cups chopped roma (plum) tomatoes (6 medium)
6 eggs
1 1/2 cups milk
1 teaspoon Dijon mustard
1 teaspoon dried basil leaves
1/2 teaspoon salt
6 slices bacon


Spray 13 x 9-inch glass baking dish with cooking spray. Spread bread in baking dish. Sprinkle evenly with 1 1/2 cups of the cheese; mix lightly with bread. Sprinkle with tomatoes.

In medium bowl, beat eggs, milk, mustard, basil and salt with fork or wire whisk; pour over bread mixture. Cover tightly and refrigerate at least 2 hours but no longer than 24 hours.

Preheat oven to 350°F (177°C). Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Meanwhile, in 10-inch skillet, cook bacon over medium heat 8 to 10 minutes, turning occasionally, until crisp; drain on paper towel.

Crumble bacon. Sprinkle bacon and remaining 1/2 cup cheese over strata. Let stand 10 minutes before serving.

Instead of sprinkling with shredded cheese, arrange star-shaped cheese cutouts on top of the strata.

Nutritional Information

1 Serving: Calories 210 (Calories from Fat 110); Total Fat 12 g (Saturated Fat 6 g, Trans Fat 0 g); Cholesterol 130 mg; Sodium 460 mg; Total Carbohydrate 13 g (Dietary Fiber 0 g, Sugars 3 g); Protein 12 g

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