Page 111 - One-Dish Meals

Bacon and Cheese Strata

You can assemble this strata a day ahead, then pop it in the oven right
from the refrigerator. A side salad will complete the meal.
P R E P 20 minutes B A K E 40 minutes M A K E S 6 main-dish servings

6 slices bacon 9 large eggs
2 tablespoons Dijon mustard with 3 cups whole milk
seeds 1 ⁄2 teaspoon salt
12 slices firm white bread 1 ⁄4 teaspoon ground black pepper
6 ounces Gruyère cheese, shredded
1
(1 ⁄2 cups)

1. On microwave-safe plate, place bacon on double thickness of paper tow-
els. Cover with 1 paper towel. Cook on High 2 to 3 minutes or until browned.
Let stand 5 minutes or until cool and crisp. Coarsely crumble bacon.

2. Meanwhile, grease 13" by 9" ceramic or glass baking dish.

3. Spread mustard on 1 side of each bread slice. Arrange 6 bread slices,
mustard side up, in bottom of baking dish, cutting slices to fit if necessary.
Sprinkle with half of cheese. Top with all but 2 tablespoons crumbled
bacon, then remaining bread slices, mustard side up.
4. In large bowl, with wire whisk, beat eggs, milk, salt, and pepper until
blended. Slowly pour egg mixture over bread slices; press bread down to
help it absorb egg mixture. If necessary, spoon egg mixture over any un-
coated bread. Top with remaining cheese and bacon. Let stand at room
temperature 15 minutes or cover and refrigerate overnight.

5. Preheat oven to 350°F. Bake strata 40 minutes or until puffed and golden
and knife inserted in center comes out clean. Let stand at least 10 minutes
before serving.

E A C H S E R V I N G About 480 calories | 28 g protein | 32 g carbohydrate |
26 g total fat (12 g saturated) | 372 mg cholesterol | 840 mg sodium.

Pastas & Pies 111