Bacon and Gruyere Strata
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Bacon and Gruyere Strata

Bacon and Gruyere Strata

with Asparagus and Tomato-Basil Topping


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time
Prep Time


serving amount

8 ounce


1 unit

Yellow Onion

8 ounce


½ ounce


6 unit


(Contains Eggs)

13.5 ounce


(Contains Milk)

2 unit

Ciabatta Bread

(Contains Soy, Wheat)

4 ounce

Gruyère Cheese

(Contains Milk)

2 ounce

Mozzarella Cheese

(Contains Milk)

4 ounce

Grape Tomatoes

Not included in your delivery

2 tablespoon


(Contains Milk)

1 teaspoon

Olive Oil




Nutrition Values

/ per serving
Energy (kJ)0 kJ
Calories0 kcal
Fat0 g
Saturated Fat0 g
Carbohydrate0 g
Sugar0 g
Dietary Fiber0 g
Protein0 g
Cholesterol0 mg
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


9x13" Baking Dish
Baking Dish
Baking Sheet
Large Bowl
Paper Towel
Large Pan
Aluminum Foil
Small Bowl



Wash and dry all produce. Adjust rack to top position and preheat oven to 450 degrees. Butter a 2-quart baking dish (3 quart for 8 servings) - we used 11-x-8-inch for 4 servings and 13-x-9-inch for 8 servings. Arrange bacon in a single, even layer on a baking sheet. Bake on top rack until crispy, 14-18 minutes (15-20 minutes for 8 servings). Meanwhile, halve, peel, and dice onion(s). Trim and discard bottom inch from asparagus; cut stalks into 1-inch pieces. Pick basil leaves from stems; roughly chop half the leaves and discard stems. Reserve remaining basil leaves. Tear ciabatta into ¾-inch pieces.


In a large bowl, whisk together eggs, milk, 1 tsp kosher salt (2 tsp for 8 servings), and plenty of freshly ground black pepper. Once bacon is crispy, transfer to a paper-towel-lined plate. Pour off and discard any fat from baking sheet, then spread ciabatta onto sheet. Bake on top rack until golden-brown and mostly dry, 7-9 minutes (9-10 minutes for 8 servings).


Meanwhile, melt 2 TBSP butter (4 TBSP for 8 servings) in a large pan over medium-high heat. Add onion; season with salt and pepper. Cook, stirring until softened, 4-5 minutes. Meanwhile, roughly chop bacon.


Reduce oven to 375 degrees. Add bacon, ciabatta, onion, asparagus, chopped basil, and half the gruyere 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. Sprinkle with mozzarella and remaining gruyere.


Spray a large piece of aluminum foil with nonstick cooking spray. Cover baking dish, spray side-down, with prepared foil. Bake strata on top rack, covered, for 20 minutes (30 minutes for 8 servings). Remove foil and continue baking until lightly browned, puffed up, and cooked through, 25-35 more minutes. (To check if strata is cooked through, poke a paring knife into center of dish. Center should be moist but not runny.) Remove from oven and let rest at least 5 minutes before serving.


Halve tomatoes. Thinly slice remaining basil leaves. In a small bowl, combine tomatoes, basil, and a drizzle of olive oil. Season with salt and pepper. Scatter tomato topping over strata. (For picky eaters, serve tomato topping on the side.)

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