Skillet Bacon and Cheese Strata

My good friend Heather, from Globetrotting Mama, was in town for the Social Capital Conference this weekend. I asked her to join us for breakfast today before she went home. She said she would, but only under one condition. That I go to absolutely no trouble at all for her. Fine. I told her she could pour her own cereal. She said that I was now taking it to extremes.

Funny girl, that Heather.

I remembered seeing this strata recipe in my special recipe edition of Canadian Living magazine. Since I’d already had great success with another recipe from it, I decided to give it a go, while keeping my promise to not go to any trouble.

The result was a delicious strata that was ridiculously easy to make and a promise kept. I served Pineapple Spinach Smoothies and fresh fruit. Okay, okay, I didn’t serve the fresh fruit. I forgot that in the house, so we ate it after Heather left. See. No trouble at all.

Skillet Bacon and Cheese Strata

6 eggs
1-1/2 cups (375 mL) milk
1-1/2 cups (375 mL) shredded Gruyère cheese, (about 4 oz/115 g)
1/4 cup (60 mL) chopped fresh parsley
1/4 tsp (1 mL) pepper
7 slices sodium-reduced bacon, (210 g), chopped
1 onion, finely chopped
5 slices whole wheat sandwich bread, cut in 1-inch cubes (5 cups)

In large bowl, beat together eggs, milk, 1 cup of the cheese, parsley and pepper; set aside.

In 10-inch (25 cm) nonstick ovenproof skillet, cook bacon over medium-high heat until slightly browned, 2 to 3 minutes. Add onion; cook, stirring, until softened and golden, 2 to 3 minutes.

Using rubber spatula, gently fold in bread to coat with bacon mixture. Cook over medium heat, turning often, until lightly toasted, 5 to 6 minutes. Remove from heat.

Stir egg mixture and pour over bread, folding to coat evenly. Bake in 425°F (220°C) oven until puffed and edge is released from pan, 12 to 15 minutes.Sprinkle with remaining cheese; bake until melted, 1 to 2 minutes. Let stand for 5 minutes before serving.

Pleasantville Note:I’m a big fan of cheese. It should be its own special food group. I may have added way more Gruyere than was called for. It was delicious. 🙂