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Prep Time
10 mins
Total Time
1 h
Serves
8

Ingredients

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

Method

Step 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.
Step 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.
Step 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.

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Characteristics

Breakfast Safeway

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 of the recipe):
Calories:
490
Saturated Fat:
16 g
Carbs:
23 g
Fibre:
2 g
Cholesterol:
355 mg
Protein:
25 g
Sodium:
780 mg