Serve this strata for breakfast, brunch or dinner. It's great with juice and coffee in the morning, or with a glass of wine and a tossed salad for dinner.
- Portion size 6 servings
- Credits : Canadian Living Magazine: October 2011
- 6 eggs
- 1 1/2 cup milk
- 1 1/2 cup shredded Gruyère cheese (about 4 oz/115 g)
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon pepper
- 7 slices sodium-reduced bacon (210 g), chopped
- 1 onion finely chopped
- 5 slices whole wheat sandwich bread cut in 1-inch cubes (5 cups)
MethodIn large bowl, beat together eggs, milk, 1 cup of the cheese, parsley and pepper; set aside.
In 10-inch (25 cm) nonstick ovenproof skillet, cook bacon over medium-high heat until slightly browned, 2 to 3 minutes. Add onion; cook, stirring, until softened and golden, 2 to 3 minutes.
Using rubber spatula, gently fold in bread to coat with bacon mixture. Cook over medium heat, turning often, until lightly toasted, 5 to 6 minutes. Remove from heat.
Stir egg mixture and pour over bread, folding to coat evenly. Bake in 425°F (220°C) oven until puffed and edge is released from pan, 12 to 15 minutes.Sprinkle with remaining cheese; bake until melted, 1 to 2 minutes. Let stand for 5 minutes before serving.
Nutritional facts Per serving: about
- Sodium 489 mg
- Protein 23 g
- Calories 394.0
- Total fat 25 g
- Potassium 287 mg
- Cholesterol 236 mg
- Saturated fat 11 g
- Total carbohydrate 19 g
- Iron 14.0
- Folate 20.0
- Calcium 36.0
- Vitamin A 20.0
- Vitamin C 5.0