Caramelized Onion and Canadian Bacon Strata

• Total Time: 10 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 10 hrs

Ingredients:

Servings: 6

• 1 teaspoon butter
• 1 1/2 cups vertically sliced onions
• 1 1/3 cups finely chopped red bell peppers
• 3/4 cup chopped Canadian bacon
• 6 cups sourdough bread, cut into 1 inch cubes (about 12 ounces)
• cooking spray
• 2 cups 1% low-fat milk
• 1 1/2 tablespoons spicy brown mustard
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 4 large egg whites
• 2 large eggs
• 1 cup shredded swiss cheese (4 ounces)

Directions:

1. Melt butter in a large nonstick skillet over medium-high heat.
2. Add onion, and sauté 4 minutes.
3. Reduce heat; cook 10 minutes or until golden brown, stirring occasionally.
4. Add bell pepper; cook for 1 minute.
5. Remove from heat; stir in bacon.
6. Arrange 3 cups bread in an 11x7-inch baking dish coated with cooking spray; top with half of onion mixture.
7. Repeat layer with remaining bread and onion mixture.
8. Combine milk and next 5 ingredients (milk through eggs) in a medium bowl; stir well with a whisk.
9. Pour egg mixture over bread mixture, and top with the cheese.
10. Cover and refrigerate at least 8 hours or overnight.
11. Preheat oven to 375°F­.
12. Let the casserole stand 30 minutes at room temperature.
13. Uncover and bake at 375°F­ for 40 minutes or until golden brown.
14. Let stand 5 minutes before serving.

Reviews

[Sarah Lewis]

This was easier to make than I expected and completely delicious (we ate WAY too much of it). I had a little trouble fitting it into an 11x7 pan; next time I'll go with a 12x8 or 9x13.

[NatalieC]

This strata was very good. We particularly liked the spicy brown mustard. It added a very nice flavor. The only thing that I will change next time is the amount of egg. We prefer more an egg texture than bread, so I will try 1.5 the amount of eggs next time to see if we like that better.

[GaylaJ]

Delicious! This was a mighty fine way to use up some day-old homemade sourdough bread I had laying around. I used Gruyère for the cheese and guess I should confess, I did add a tad extra. :) We loved it--thanks for posting!