Bacon and Cheese Strata
Looking for a make-ahead tip? Assemble this hearty egg bake the night before, giving the bread time to soak up the dish's flavors. Bake the next morning to golden perfection.
Servings and Ingredients
|Hy-Vee vegetable shortening, for greasing|
|12 oz.||Hy-Vee bacon|
|½||(20-oz.) loaf Hy-Vee Bakery Italian bread, cut into 1-inch cubes|
|4 oz.||smoked Gouda cheese, shredded|
|1||(4-oz.) cup Hy-Vee shredded sharp Cheddar Cheese|
|12||Hy-Vee large eggs|
|2 ½ c.||Hy-Vee half-and-half|
|½ tsp.||Hy-Vee salt|
|1 tbsp.||fresh parsley, chopped|
Things To Grab
- 8-inch springform pan
- Medium bowl
- Plastic wrap
- Rimmed baking pan
- Grease an 8-inch springform pan with removable bottom. Wrap outside of pan with heavy foil; set aside.
- Cook bacon in a skillet over medium heat until crisp; drain and coarsely chop. Spread half of bread cubes in prepared pan. Top evenly with half of both cheeses and half of the bacon. Repeat layers with remaining bread cubes, cheeses and bacon.
- Whisk together eggs, half-and-half and salt in a medium bowl. Carefully pour over layers in pan. Using the back of a spoon, gently press down on layers to moisten all of the bread. Cover pan with plastic wrap. Place in a rimmed baking pan and refrigerate for 2 hours or overnight.
- Preheat oven to 350F. Bake, uncovered, for 1 1/4 hours or until filling is set in center (160F). Let stand for 15 minutes before serving. If desired, garnish with parsley.
470 Calories per serving
Amounts Per Serving
- Total Fat: 30g
- Cholesterol: 350mg
- Sodium: 910mg
- Total Carbohydrates: 23g
- Protein: 27g
Vitamin A 15%
Vitamin C 2%