This hearty one-dish brunch entree features bacon, mushrooms, spinach, tomatoes, eggs and Swiss cheese. Photo credit: Monet Moutrie from Anecdotes & Applecores.
15m
PREP TIME
1hr 10m
COOK TIME
307
CALORIES
13
INGREDIENTS
This hearty one-dish brunch entree features bacon, mushrooms, spinach, tomatoes, eggs and Swiss cheese. Photo credit: Monet Moutrie from Anecdotes & Applecores.
15m
PREP TIME
1hr 10m
COOK TIME
307
CALORIES
13
INGREDIENTS
Ingredients 12 Servings
- 8 slices bacon, cut into 1/2-inch pieces
- 8 ounces mushrooms, thinly sliced
- 1 medium onion, chopped
- 1 loaf (16 ounces) Italian bread, cut into 18 (1/2-inch thick) slices
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1/2 cup grated Parmesan cheese
- 8 eggs
- 2 1/2 cups milk
- 2 teaspoons McCormick® Perfect Pinch® Italian Seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon McCormick® Ground Pepper Black
- 1 1/2 cups shredded Swiss cheese
- 2 plum tomatoes, thinly sliced
INSTRUCTIONS
- 1 Cook bacon in large skillet on medium heat until crisp. Remove bacon. Set aside. Remove all but 2 tablespoons drippings from skillet. Add mushrooms and onion to skillet; cook and stir 6 to 8 minutes or until onion is tender and liquid has evaporated.
- 2 Arrange 1/2 of the bread slices in single layer in 13x9-inch baking dish. Top with spinach, mushroom mixture, bacon and Parmesan cheese. Layer with remaining bread slices.
- 3 Beat eggs in large bowl with wire whisk. Add milk, Italian seasoning, salt and pepper; mix well. Gradually pour into baking dish. Top with tomato slices. Sprinkle with Swiss cheese. Sprinkle lightly with additional Italian seasoning, if desired. Cover with plastic wrap. Refrigerate least 1 hour or overnight. (If refrigerated overnight, let strata stand at room temperature 1 hour before baking.)
- 4 Preheat oven to 325°F. Bake 55 to 60 minutes or until center of casserole is set and top is lightly browned. Let stand 10 minutes before serving.
NUTRITION INFORMATION
(per Serving)
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