Bacon And Red Pepper Strata
A strata is like a breakfast casserole. This version is marvelous for brunch or to feed a crowd for a weekend gathering. It can be completely assembled the night before so the rich egg custard soaks into the bread, then it takes less than an hour to bake. Leftovers are great warmed up in the toaster oven.
Ingredients
Serves 6-8
- 6 slices peppered bacon cut into 1-inch pieces
- 1 red bell pepper sliced (about 1 cup)
- 2 cups sliced white or crimini mushrooms 6 ounces
- 2 cloves garlic thinly sliced
- 6 large eggs
- 2½ cups whole milk
- ½ cup heavy cream
- ½ cup thinly sliced chives
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 loaf rustic French bread 1 pound, cut into ½-inch thick slices
- 2 cups shredded Fontina cheese
Instructions
- Cook the bacon in a large skillet over medium heat until crisp, about 8 minutes.
- Transfer to paper towels, reserving rendered bacon fat in the skillet.
- In the same skillet, cook the bell peppers, mushrooms and garlic over medium-high heat until softened and beginning to brown, about 4 minutes.
- Stir in reserved bacon and remove from heat.
- Spray a deep 9×13 inch baking dish with cooking spray and set aside.
- In a large bowl, whisk together the eggs, milk, cream, herbs, salt, and pepper.
- Use half of the ingredients to create the first layer.
- Arrange the bread slices on the bottom of the prepared baking dish, distribute the bacon, pepper and mushroom mixture over bread and sprinkle with shredded cheese.
- Pour half of the egg mixture evenly over the first layer.
- Repeat with the remaining ingredients for the second layer, finishing with all of the remaining egg mixture.
- Cover and refrigerate for at least one hour or overnight.
- Preheat oven to 350°F.
- Bake uncovered for 45-50 minutes or until the egg is set and the top is beginning to brown and bubble.
- Let stand 10 minutes before serving.
