Bacon, Lettuce and Tomato Strata

By ghinman

Ingredients

• 2 medium tomatoes
• 1 medium onion
• 1 tbs. vegetable oil
• 10 slices, whole wheat or white bread
• 2 cups of grated cheddar cheese
• 5 eggs
• 2 cups milk
• 1 tbs. Dijon mustard
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 4 slices bacon
• 2 leaves of lettuce

Details

Servings 6

Preparation

Step 1

Slice the tomatoes 1/4 in. thick. Coarsley chop the onion. In a medium skillet, warm the oil over medium heat until hot but not smoking. Add the onion and saute until wilted, 1 to 2 minutes.
Butter a shallow 9X13 in. baking dish. Spread half of the bread on the bottom of the prepared baking dish. Top with a layer of tomatoes. Top the tomatoes with cheese and continue layering in this manner, ending with cheese.
In a large bowl, lightly beat the eggs. Add the sauteed onion, milk, mustard, salt and pepper. Pour the egg mixture over the ingredients in the baking dish. Cover and refrigerate for 2 hours or overnight.
Preheat the oven to 350 degrees. Bake the strata, uncovered, for 50 minute, or until puffed and golden and a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Meanwhile, in a medium skillet, cook the bacon over medium heat until crisp, about 10 minutes. Drain on a paper towel, crumble and set aside. Shred the lettuce. Serve the strate garnished with shredded lettuce and crumbled bacon.