This is the kind of strata you'd find at a popular B&B or brunch spot—a hearty bacon-and-egg casserole layered with bread, bacon and cheese.
What You Need
Original recipe yields 6 servings
6 slices whole wheat bread
1 pkg. (2.52 oz.) OSCAR MAYER Fully Cooked Thick Cut Bacon, cut into 1/2-inch pieces
1/2 cup cut-up fresh asparagus spears (1/2-inch lengths)
1/2 cup finely chopped red pepper s
1 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided
6 egg s
1/2 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
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Let's Make It
Heat oven to 350°F.
Arrange bread slices in single layer on bottom of 13x9-inch pan sprayed with cooking spray; top with bacon, vegetables and 1/2 cup cheddar.
Beat eggs in medium bowl. Stir in cottage cheese; pour over ingredients in pan.
Bake 25 min. Sprinkle with remaining Cheddar; bake 5 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting to serve.
Assemble strata as directed; refrigerate up to 24 hours. Bake, uncovered, in 350°F oven 30 min. Top with remaining Cheddar, then continue as directed.
Serve this flavorful entrée with a fresh fruit salad.
Substitute 1-1/2 cups cholesterol-free egg product for the beaten fresh eggs.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.