I hear the word “strata” and I think Italy and cheese. I think of centuries of Italian home cooks testing, refining, personalizing this wonderful breakfast casserole dish.
Oh, dear. It’s American. And the first recipe only appeared a century ago in 1902 with bread and cheese but no eggs. When did stratas become popular and how: 1984 in the Silver Palate Good Times Cookbook. [My thanks to Wikipedia; we should all make donations!]
Okay, forget Italy and centuries. Think now and American. Whatever the origins, this dish will persist in our cosine for centuries because of its beauty in looks, richness in taste, and affection for the morning. Assembling this dish takes some time and it needs to “sit” for the ingredients to meld. You can make it ahead the night before and bake it in the morning so that your day, weekend or surely weekend, begins with a feast.
Bowl of cereal or strata? Do I really have to ask?
This strata comes from the important new book Bacon 24/Seven by Theresa Gilliam. She knows we love bacon for breakfast so her book begins with a chapter called Dawn and this is the first recipe in that first chapter, the first recipe in the book. It is an exceptional start to a very interesting cookbook.
If you are tired of cereal or scrambled eggs or a muffin, then perhaps you should try this quite American classic with a very Italian-sounding name.
On your table, you’ll want salt, pepper, and at least one bottle of hot sauce. It’s an American tradition.
For a book review of Bacon 24/Seven, just follow this link.
Bacon and Red Pepper Strata
Yield: serves 6 to 8
Ingredients:
- 6 slices peppered bacon, cut into 1-inch pieces
- 1 red bell pepper, sliced (about 1 cup)
- 2 cups sliced white or crimini mushrooms (6 ounces)
- 2 cloves garlic, thinly sliced
- 6 large eggs
- 2 ½ cups whole milk
- ½ cup heavy cream
- ½ cup thinly sliced chives
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 loaf rustic French bread (1 pound), cut into ½-inch thick slices
- 2 cups shredded Fontina cheese
Preparation:
Cook the bacon in a large skillet over medium heat until crisp, about 8 minutes. Transfer to paper towels, reserving rendered bacon fat in the skillet.
In the same skillet, cook the bell peppers, mushrooms and garlic over medium-high heat until softened and beginning to brown, about 4 minutes. Stir in reserved bacon and remove from heat.
Spray a deep 9×13 inch baking dish with cooking spray and set aside.
In a large bowl, whisk together the eggs, milk, cream, herbs, salt, and pepper.
Use half of the ingredients to create the first layer. Arrange the bread slices on the bottom of the prepared baking dish, distribute the bacon, pepper and mushroom mixture over bread and sprinkle with shredded cheese. Pour half of the egg mixture evenly over the first layer. Repeat with the remaining ingredients for the second layer, finishing with all of the remaining egg mixture. Cover and refrigerate for at least one hour or overnight.
Preheat oven to 350°F. Bake uncovered for 45-50 minutes or until the egg is set and the top is beginning to brown and bubble.
Let stand 10 minutes before serving.
Source: Bacon 24/Seven by Theresa Gilliam [Countryman Press, 2013]