Cheddar, Bacon, and Tomato Strata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
3 bacon slices |
1 cup vertically sliced onion |
2 garlic cloves, minced |
8 cups cubed italian bread (14 ounces) |
cooking spray |
2 cups (8 ounces) shredded reduced-fat sharp cheddar cheese, divided |
3 large tomatoes, each seeded and cut into 4 (1/2-inch-thick) slices |
2 cups fat-free milk |
1/4 cup thinly sliced fresh basil |
1/4 teaspoon salt |
1/4 teaspoon dried thyme |
1/4 teaspoon black pepper |
3 large eggs |
3 large egg whites |
Directions:
1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, and crumble. Add onion to drippings in pan; sauté 4 minutes. Add garlic, and sauté 1 minute. Remove from heat; combine onion mixture and bacon.
2. Arrange 4 cups bread cubes in bottom of a 13 x 9-inch baking dish coated with cooking spray; top with 2/3 cup cheese, half of onion mixture, and 6 tomato slices. Combine milk and remaining ingredients; stir well with a whisk. Pour half of milk mixture over tomatoes. Top with 4 cups bread cubes, 2/3 cup cheese, remaining onion mixture, 6 tomato slices, and half of milk mixture. Cover; chill at least 1 hour or up to 24 hours.
3. Preheat oven to 325°.
4. Bake, uncovered, at 325° for 55 minutes. Sprinkle with 2/3 cup cheese; bake an additional 5 minutes or until cheese melts. Let stand 5 minutes before serving.
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