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Bacon and Tomato Strata

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Bacon and Tomato Strata

Breakfast strata is a cool weather favorite. The key to this dish is letting it sit overnight. Let's get started...

Makes 6 servings.


  • 6 slices bacon
  • 4 green onions chopped
  • ½ pt cherry tomatoes sliced
  • 6 slices MinusG Sandwich Bread Mix cubed
  • 1 ½ c. cheddar cheese
  • 4 eggs
  • ¾ c. milk
  • 1 ½ tsp spicy brown mustard
  • ½ tsp dried basil
  • ½ tsp. salt
  • ½ tsp black pepper


  1. Grease an 8x8-inch baking dish and set aside.
  2. Cook bacon in large skillet over medium heat until crisp. Remove bacon from skillet, reserving 2 tablespoons drippings in skillet. Drain bacon on paper towels; set aside.
  3. Add onions to the drippings; cook and stir 5 minutes or until onions are crisp-tender.
  4. Crumble bacon in a bowl. Add tomatoes, and onions to the bacon bowl and stir together.
  5. Layer half of the bread, half of the bacon and vegetables, and ¾ c. shredded cheese in prepared dish. Repeat layers.
  6. Beat together eggs, milk, mustard, salt and pepper in a medium bowl with a wire whisk until well blended.
  7. Pour evenly over the ingredients in the dish, gently pressing the bread into the egg mixture and top with remaining cheese. Cover and refrigerate overnight. 
  8. Preheat oven to 350°. Bake 30-35 minutes, or until knife inserted in the center comes out clean. Cut into 6 pieces or spoon to serve.
  • To bake the same day, refrigerate for 30-40 minutes so the bread can absorb the egg mixture. Then heat oven, bake and enjoy!


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