Cheddar, Bacon, and Tomato Strata

Yield: 8 servings

Ingredients

• 3  bacon slices
• 1  cup  vertically sliced onion
• 2  garlic cloves, minced
• 8  cups  cubed Italian bread (14 ounces)
• Cooking spray
• 2  cups  (8 ounces) shredded reduced-fat sharp cheddar cheese, divided
• 3  large tomatoes, each seeded and cut into 4 (1/2-inch-thick) slices
• 2  cups  fat-free milk
• 1/4  cup  thinly sliced fresh basil
• 1/4  teaspoon  salt
• 1/4  teaspoon  dried thyme
• 1/4  teaspoon  black pepper
• 3  large eggs
• 3  large egg whites

Preparation

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, and crumble. Add onion to drippings in pan; sauté 4 minutes. Add garlic, and sauté 1 minute. Remove from heat; combine onion mixture and bacon.

Arrange 4 cups bread cubes in bottom of a 13 x 9-inch baking dish coated with cooking spray; top with 2/3 cup cheese, half of onion mixture, and 6 tomato slices. Combine milk and remaining ingredients; stir well with a whisk. Pour half of milk mixture over tomatoes. Top with 4 cups bread cubes, 2/3 cup cheese, remaining onion mixture, 6 tomato slices, and half of milk mixture. Cover; chill at least 1 hour or up to 24 hours.

Preheat oven to 325°.

Bake, uncovered, at 325° for 55 minutes. Sprinkle with 2/3 cup cheese; bake an additional 5 minutes or until cheese melts. Let stand 5 minutes before serving.

Nutritional Information

Calories:

316 (28% from fat)

Fat:

9.8g (sat 4.8g,mono 3.3g,poly 0.8g)

Protein:

19.6g

Carbohydrate:

37g

Fiber:

2.3g

Cholesterol:

106mg

Iron:

1.9mg

Sodium:

670mg

Calcium:

356mg