Bacon & Veggie Strata

8
Medium
Breakfast

Characteristics

Without peanuts Without nuts

Nutritional Facts Per Serving

490
Calories
25 g
Protein
23 g
Carbs
2 g
fiber
Show all nutrition facts

Nutritional Facts

1 8
  • Amount For Serving % Daily Value
  • Calories 490
  • Lipides 33 g
    • Saturated fat  16 g
  • Cholesterol 355 mg
  • Sodium  780 mg
  • Carbs 23 g
    • fiber  2 g
  • Protein 25 g

Ingredients

  • 2 tbsp (30 mL) olive oil
  • 8 oz (250 g) brown or white mushrooms, thinly sliced
  • 5 oz (150 g) back bacon, finely chopped
  • 1 medium zucchini, diced
  • 1 small red bell pepper, seeded and diced
  • 1 garlic clove, minced
  • vegetable oil spray
  • 8 oz (250 g) cream cheese, room temperature
  • 1 cup (250 mL) 5% light cream
  • 12 eggs
  • 1 tsp (5 mL) herbes de Provence
  • salt and white pepper to taste
  • 1/2 loaf day-old French bread, cut in 1-in (2.5-cm) cubes
  • 3 green onions, thinly sliced
  • 1 1/2 cups (375 mL) grated old Cheddar cheese, divided

Method

  1. Preheat oven to 350° F (180°C). Set two large skillets over medium heat. Divide oil between them. Add half the mushrooms, bacon, zucchini, bell pepper and garlic into each skillet. Sauté until mushrooms are tender and any moisture in skillets has evaporated. Cool mixtures to room temperature.
  2. Meanwhile, grease 9 x13-in. (3 L) baking dish with vegetable oil spray. In large mixing bowl, use mixer to beat together cream cheese and cream (don’t worry if it’s not completely smooth). Beat in eggs, salt, pepper and herbs. Stir in the cooled vegetable mixture, bread, green onion and half the cheese.
  3. Spread mixture in baking dish. Sprinkle with remaining cheese. Bake, uncovered, 45 to 50 min., until golden and puffed in the centre. Let strata stand 5 to 10 min. before cutting and serving.

Tip: Try Gouda, Asiago or mixture of cheeses instead of Cheddar.

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