This dish is jam-packed with cheddar and smokey bacon, perfect for a relaxing Sunday afternoon in!
Savoury cheddar and bacon strata
Ingredients:
- 8 slices 100% whole grain whole wheat bread
- 1 tbsp (15 mL) oil
- ½ cup (125 mL) lean back bacon, chopped, approx. 110 g
- 1 medium onion, diced
- 2 cups (500 mL) loosely packed shredded Cheddar cheese, I used Goat Cheddar on the show
- 6 large eggs
- ½ tsp (2 mL) dry mustard
- ½ tsp (2 mL) black pepper
- ½ tsp (2 mL) Worcestershire sauce
- ½ tsp (2 mL) paprika
- Dash Tabasco
- 2 cups (500 mL) skim milk
Directions:
- Line the bottom and sides of a 13 x 9-inch (33 x 23 cm) baking dish with wet parchment paper that has been wrung out. Set aside.
- Heat a frying pan over medium heat; add oil and onion, sauté until the onion is lightly browned, add bacon and sauté until the onions are golden brown, remove from heat.
- Tear 6 slices of bread into bites sized pieces and place in the bottom of the prepared pan. Top with cooked bacon and sprinkle with all of the cheese. Tear up the rest of the bread and top the bacon /cheese layer.
- Whisk eggs, add dry mustard, pepper, Worcestershire sauce, paprika and Tabasco; whisk to combine. Whisk in milk. Pour mixture over bread. Cover and refrigerate overnight.
- The next day: Bake in a preheated 350°F (180°C) oven until puffed and golden brown, and a tester comes out clean from the centre of the pan, approx. 1-1 ¼ hours
Nutrients Per Serving: 303 Calories, 12.8 g Total Fat, 5 g Sat Fat, 525 g Sodium, 26 g Carbs, 3.2 g Fibre: 19.8 g Protein
Serving: 8 Servings
Courtesy Mairlyn Smith,