Bacon & Gruyère Strata
with Mushrooms & Tomato Basil Topping
- Soy
- Wheat
- Eggs
- Milk
Ingredients
8 ounce
Bacon
8 ounce
Cremini Mushrooms
1 unit
Yellow Onion
½ ounce
Basil
2 unit
Ciabatta Roll
(Contains: Soy, Wheat)
6 unit
Eggs
(Contains: Eggs)
13.5 ounce
Milk
(Contains: Milk)
1 cup
Gruyère Cheese
(Contains: Milk)
½ cup
Mozzarella Cheese
(Contains: Milk)
4 ounce
Grape Tomatoes
Not included in your delivery
2 tablespoon
Butter
(Contains: Milk)
1 teaspoon
Olive Oil
Salt
Pepper
Cooking Steps
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Butter a 2-quart baking dish (we used an 11-by-8-inch dish; use a 3-quart or 13-by-9-inch dish for 6 servings); set aside until step 4. Arrange bacon in a single layer on a baking sheet. Bake on top rack until crispy, 15-20 minutes. Meanwhile, trim and thinly slice mushrooms. Halve, peel, and dice onion. Pick basil leaves from stems; roughly chop half the leaves and reserve remaining. Tear ciabatta into ¾-inch pieces.
In a large bowl, whisk together eggs, milk, 1 tsp salt (1½ tsp for 6 servings), and plenty of pepper. Once bacon is crispy, transfer to a paper-towel-lined plate. Pour off and discard any fat from baking sheet. Evenly spread out ciabatta pieces on same sheet. Toast on top rack of oven until bread is mostly dry, 7-10 minutes. Remove from oven and reduce heat to 375 degrees.
Meanwhile, melt 2 TBSP butter (3 TBSP for 6 servings) in a large pan over medium-high heat. Add mushrooms; season with salt and pepper. Cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. (For 6, you may want to cook mushrooms in batches.) Add onion; cook, stirring, until softened, 4-5 minutes. While veggies cook, roughly chop bacon.
Add bacon, ciabatta, veggies, chopped basil, and half the gruyère to bowl with egg mixture; stir to thoroughly combine. Let soak until bread has absorbed some liquid, about 5 minutes. Pour into prepared baking dish, then sprinkle with mozzarella and remaining gruyère.
Spray a large piece of aluminum foil with cooking spray. Cover strata with prepared foil, spray-side down. Bake on top rack, covered, for 25 minutes. Remove foil and continue baking until lightly browned, puffed up, and cooked through, 25-35 minutes more. (TIP: To check if strata is cooked through, poke a paring knife into the center. It should be moist but not runny.) Remove from oven and let rest at least 5 minutes before serving.
While strata bakes, halve tomatoes. Thinly slice reserved basil leaves. Toss tomatoes and sliced basil in a small bowl with a drizzle of olive oil; season with salt and pepper. Scatter tomato basil topping over strata. (For picky eaters, serve topping on the side.)
