Bacon & Veggie Strata

Prep Time: 10 minutes
Total Time: 1 hour
Makes: 8


  1. 2 tbsp (30 mL) olive oil
  2. 8 oz (250 g) brown or white mushrooms, thinly sliced
  3. 5 oz (150 g) back bacon, finely chopped
  4. 1 medium zucchini, diced
  5. 1 small red bell pepper, seeded and diced
  6. 1 garlic clove, minced
  7. vegetable oil spray
  8. 8 oz (250 g) cream cheese, room temperature
  9. 1 cup (250 mL) 5% light cream
  10. 12 eggs
  11. 1 tsp (5 mL) herbes de Provence
  12. salt and white pepper to taste
  13. 1/2 loaf day-old French bread, cut in 1-in (2.5-cm) cubes
  14. 3 green onions, thinly sliced
  15. 1 1/2 cups (375 mL) grated old Cheddar cheese, divided


  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.