Bacon and Cheddar Strata

By Cindy_Wicker

I prepare this sunrise specialty the day before Christmas so we have something cheesy and hearty to warm our tummies while we open gifts the next morning. The key to its perfection is to let it set overnight.—Deb Healey, Cold Lake, Alberta

Ingredients

• 1 pound bacon strips
• 1 medium sweet red pepper, finely chopped
• 8 green onions, thinly sliced
• 1/2 cup chopped oil-packed sun-dried tomatoes
• 8 slices white bread, cubed
• 2 cups (8 ounces) shredded cheddar cheese
• 6 eggs, lightly beaten
• 1-1/2 cups 2% milk
• 1/4 cup mayonnaise
• 1/2 teaspoon salt
• 1/4 teaspoon ground mustard
• 1/8 teaspoon pepper

Details

Servings 10
Preparation time 20mins

Preparation

Step 1

In a large skillet, cook bacon in batches until crisp; drain on paper towels. Crumble into a large bowl. Add the red pepper, onions and tomatoes. In a greased 13-in. x 9-in. baking dish, layer half of the bread, bacon mixture and cheese. Top with remaining bread and bacon mixture.
In a small bowl, combine the eggs, milk, mayonnaise and seasonings. Pour over the top. Sprinkle with remaining cheese. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, covered, at 350° for 40 minutes. Uncover and bake 5-10 minutes longer or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 10 servings.

1 serving equals 340 calories, 23 g fat (10 g saturated fat), 168 mg cholesterol, 736 mg sodium, 16 g carbohydrate, 1 g fiber, 17 g protein.