AP Studios / Recipe: Bacon, Mushroom, and Red Pepper Strata


Bacon Strata makes you look good in front of mom. Make it the night before, pop it in the oven, and impress your mom.

strata eggs papper bacon

Bacon, Mushroom, and Red Pepper Strata
6 large eggs
2 ½ cups whole milk
½ cups sliced chives
½ cup whipping cream
1 tablespoon chopped oregano
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
½ teaspoon salt
½ tsp fresh cracked pepper
2 cloves of garlic, very thinly sliced
6 slices peppered bacon, coarsely chopped
1 large red bell pepper, halved, seeded cut into ¼-inch wide-strips
8oz white or crimini mushrooms, sliced
1 1-pound loaf rustic French bread, cut into ½-inch thick slices
2 cups grated Fontina cheese

In a large bowl, whisk together first 9 ingredients and set aside. In a skillet over medium high heat saute bacon until crispy. Remove with a slotted spoon and allow to drain on paper towels. In the same skillet saute the bell peppers and mushrooms until they begin to brown. (Note: you may need to add more oil to the pan depending on how much fat rendered from your bacon.) Spray a 9×13 baking dish with cooking spray. Place half of your bread slices on the bottom of your dish. Sprinkle with half the bacon, mushrooms, garlic, and peppers. Top with half of the grated cheese. Pour half of the egg mixture over strata. Repeat with remaining bread, bacon, peppers, mushrooms, garlic, and cheese. Pour remaining egg mixture over strata. Cover and chill for at least an hour or preferably overnight.

Bake in a 350º oven for 45-50 minutes or until egg is set and the top is beginning to brown and bubble.

About the photographer: EJ Armstrong is the chief art and cookie addict at the Black Building. She has thirty years of experience in the visual world, making her the lead nagger, design junky and advice columnist. You can find her on Instagram @avisualist or see more of her photography here.

Posted By: EJ
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