Le Food Snob

Part of what’s great about the holidays is kicking the day off with an indulgent breakfast you wouldn’t normally make any other time of the year. Sometimes I make something sweet, like these lemon sticky rolls I made one Christmas, but normally I gravitate toward some sort of cheesy-eggy dish (gouda corn pudding; sausage, bacon and brie breakfast casserole; jalapeño, sausage, egg and cheese breakfast braid). I search high and low for the right recipe and I usually know immediately when I see it. So I sifted through some clipped recipes and went with a strata recipe my grandma had found in Relish magazine several years back.

The recipe called for ham and I subbed bacon because … bacon rocks. It also called for onion rolls. I couldn’t find onion rolls at the grocery store and instead went with some buttery dense rolls that I found in the bakery of my local grocery store. The recipe said you do not need to make this recipe the night before baking but I did anyway to save time in the morning.

This was one of the best holiday breakfasts I’ve had in years. I had two pieces and could have gone back for more! My dad said the same thing. I usually like to try new recipes every holiday but I could see myself making this breakfast (or variations of) for years to come.

ingredients.

  • 14 oz bread rolls, cubed (homemade or from the supermarket)
  • oz chopped cooked bacon
  • oz shredded white cheese (such as swiss, gruyere, monterrey jack, comte)
  • oz. shredded Cheddar cheese
  • oz grated Parmigiana Reggiano and Romano cheeses (mixed)
  • 4 eggs
  • tsp. Dijon mustard
  • c. milk or cream

directions.

  1. Preheat oven to 375F. Butter a 9-inch deep- dish pie plate.
  2. Place cubed rolls in pan. Top with bacon and cheeses.
  3. Combine eggs, mustard and milk; whisk well. Pour over roll mixture. (This can be made the night before and chilled over night or the morning of.)
  4. Bake 30 to 45 minutes, until set and puffed. Let cool 10 minutes. (If chilling overnight, let the pie plate sit out on the counter for about an hour before baking or, if you don’t have time, you may need to bake for additional time.)

Recipe rating: 

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6 Replies to “Four Cheese Strata {with bacon}”

    1. I just made this last night with my friend!! I found the top of it to be very good! The cheese and bacon mix was very crisp and that was enjoyable. But the egg and milk mixture of that soaked into the bread at the bottom made it very soggy. I don’t know if I didn’t cook it long enough or what. But that was sad!

      Like

      1. Hi Abbey—I’m sorry to hear that. I definitely understand being sad about food not turning out. That makes me sad too! It could be the cooking time. It could also be the type of bread used (if you happened to use a kind that’s softer already?). If you want to try it again I would say experiment with the bread type and/or cooking time. Also try reheating it today. I’ve noticed with some recipes I’ve made the texture solidifies once cooled and when reheating it, it seems to retain its texture (i.e. lasagna, some casseroles or even bread!) and tastes better the second day. Sometimes I will make a dish the day before and reheat it simply because I know the texture is better the next day. Thanks for trying it and letting me know!

        Liked by 1 person

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