With its creamy cheddar cheese sauce and layers of whole wheat bread, this bacon and asparagus bake tastes like a savory bread pudding.
What You Need
Original recipe yields 6 servings
6 slices whole wheat bread
1 pkg. (2.1 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
2 Tbsp. chopped onion s
1 cup KRAFT 2% Milk Cheddar Cheese, divided
6 egg s
1/8 tsp. ground red pepper (cayenne)
1/2 cup BREAKSTONE'S FREE or KNUDSEN FREE Fat Free Cottage Cheese
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Let's Make It
Heat oven to 350ºF.
Arrange bread in single layer on bottom of 13x9-inch baking pan sprayed with cooking spray; top with bacon, vegetables and 1/2 cup cheddar.
Whisk eggs and ground pepper in medium bowl until blended. Stir in cottage cheese; pour over ingredients in pan.
Bake 25 min. or until center is set and no visible liquid remains. Top with remaining cheddar; bake 5 min. or until melted. Let stand 10 min. before serving.
Serve with a mixed green salad and your favorite fresh fruit to round out the meal.
Assemble strata as directed; cover and refrigerate up to 24 hours. Bake, uncovered, in heated 350ºF-oven 30 min. Top with remaining 1/2 cup cheddar cheese; continue as directed.
Substitute 1-1/2 cups cholesterol-free egg product for the 6 eggs.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 3g
* 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.