jennaecancook (jennaecancook) wrote,
jennaecancook
jennaecancook

Bacon, Gruyere, and Ham Strata

I made this upscale version of breakfast casserole for a Christmas Eve brunch at my mom's house. You are supposed to let the casserole set and soak overnight, but I started late and didn't have time for that. It turned out great nonetheless. This recipe was in the December 2005 Cooking Light.

Bacon, Gruyere, and Ham Strata

2 c. fat-free milk
1 c. chopped green onions
1 c. egg substitute
1 Tbls. Dijon mustard
1/4 tsp. ground red pepper
12 oz. sourdough French bread, cut into 1/2 in. cubes (about 10 c.) toasted.
(I used this fantastic garlic loaf from Fred Meyer.)
3/4 c. diced ham
Cooking spray
1 c. (4 oz) shredded Gruyere cheese
4 slices cooked and crumbled bacon (drained)


1. Combine milk, green onions, egg substitute, mustard and pepper in a large bowl, stirring with a whisk. Add bread cubes and ham; stir well to combine. Pour into a 2-qt baking pan coated with cooking spray. Sprinkle with shredded cheese. Cover and chill 8 hrs or overnight.

2. Preheat oven to 350'.

3. Uncover dish, and bake at 350' for 20 minutes. Sprinkle with bacon. Bake an additional 15 min. or until bread mixture is set and cheese is bubbly.

Yield: 6 servings.
Tags: breakfast, brunch, casserole, cooking light, favorites
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