This is a classic egg dish I have been making for over 25 years! It is savory enough to serve for a lunch or dinner when paired with a salad and can easily be made as a vegetarian dish.
Bacon & Cheese Strata1 pound bacon cut in 1/4 inch pieces 1/2 c finely chopped onion 1 cup chopped red pepper 12 slices of day old bread cut in cubes (do not use sourdough, but any white bread works) 3 cups cheddar cheese, shredded 2 cloves of garlic, minced 1 teaspoon dry mustard 1/4 c fresh, snipped parsley 1/2 teaspoon salt (increase to 1 teaspoon if omitting bacon) 2 Tablespoons Worcestershire sauce 1/4 teaspoon pepper dash of cayenne pepper 16 eggs 4 cups milk 3/4 cup dry white wine Place the bacon, onions and peppers in a skillet and saute until the bacon is done and the vegetables are soft. Drain off excess bacon drippings. Grease a deep 9 x 13 pan and place bread cubes in the pan. layer bacon & vegetable mixture on top. Add cheese in an even layer. In a large bowl add the remaining ingredients and beat with a whisk until well mixed. Pour over all layers in pan. With a fork, stir slightly to immerse all bread and move the ingredients around a bit. Let set for an hour or overnight. Bake at 350 for 1 hour until the top is puffed and lightly brown, and eggs are set in center. Let stand for 10 minutes before cutting. Bacon can be omitted for vegetarians or chopped ham can be substituted for the bacon – Add butter to pan when sautéing veggies without bacon.