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Skillet Bacon and Cheese Strata

By //  by Candace Sampson 4 Comments

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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. 🙂

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Filed Under: Breakfast, Food & Drink, Lunch, Recipes Tagged With: bacon, breakfast for 6, Candace Derickx, eggs, Food & Drink, Gruyere, Life in Pleasantville, strata

About Candace Sampson

Candace is founder and editor-in-chief of Life in Pleasantville which isn't half as fancy as it sounds. You can find her sharing travel stories on What She Said Radio and on CTV Ottawa Morning Live.

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Comments

  1. Tara (nerdgirlmom)

    July 22, 2012 at 4:12 pm

    That looks delicious!! And I completely agree about cheese being its own food group. And potatoes. Definitely a potato group!

    Reply
    • Candace

      July 25, 2012 at 9:09 pm

      Tara, you mean potatoes aren’t their own food group? 😉

      Reply
  2. Heather Greenwood Davis

    July 22, 2012 at 6:07 pm

    Delicious!! I highly recommend people learn to make this one. I for one will be returning to Pleasantville for my fruit and cereal in the coming weeks and if there happens to be some Strata on the stove I won’t complain. 😉

    Reply
    • Candace

      July 25, 2012 at 9:09 pm

      I want to know if you’ve tried the smoothie at home yet 🙂

      Reply

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