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Recipe Summary

prep:
45 mins
chill:
2 hrs
bake:
50 mins at 325°
stand:
10 mins
Servings:
12
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Ingredients

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Directions

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  • Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. In a medium bowl combine bacon, asparagus, and red peppers.

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  • Place half of the bread cubes in the prepared baking dish. Top with half of the bacon mixture and half of the cheese. Repeat layers with remaining bread cubes, bacon mixture, and cheese.

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  • In a large bowl, beat eggs with a rotary beater or whisk. Beat or whisk in milk, mustard, salt, and cayenne pepper. Carefully pour egg mixture evenly over bread mixture in dish. Using the back of a spoon, gently press down on layers to moisten all of the bread. Cover dish with plastic wrap and chill 2 hours.

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  • Preheat oven to 325°F. Bake, uncovered, for 50 to 60 minutes or until puffed, golden, and set. Let stand for 10 minutes before serving.

Pork, Pepper & Mushroom Strata:

Prepare as directed, except replace bacon with 1 pound uncooked bulk pork or Italian sausage and replace asparagus with 2 cups sliced fresh mushrooms. Cook sausage and mushrooms in a large skillet until sausage is brown; drain off fat. Stir red peppers into mixture in skillet. Use 3 cups shredded American or cheddar cheese in place of the Swiss cheese.

Make-Ahead Tip

To make ahead, prepare as directed. Cover dish with plastic wrap and chill up to 24 hours. To serve, preheat oven to 325°F. Bake, uncovered, for 50 to 60 minutes.. Let stand for 10 minutes.

Nutrition Facts

365 calories; total fat 22g; saturated fat 10g; cholesterol 197mg; sodium 965mg; carbohydrates 19g; fiber 1g; protein 21g; vitamin a 583IU; vitamin c 26mg; calcium 293mg; iron 2mg.

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