Spicy Bacon Egg & Cheese Strata
Yield: 8-10 servings
  • 1 loaf of crusty bread, cut into cubes. (I used french bread!)
  • 12 oz of bacon, cooked and crumbled
  • 1 jalapeno pepper, chopped*
  • 9eggs
  • 3½ cups of milk
  • 6 oz of cheese, grated (I used cheddar)
  1. In a large bowl, whisk together 8 eggs, 3 cups of milk and some salt & pepper.
  2. In an 8x8 pan, layer half of the bread cubes into the bottom, scatter half of the bacon, half the jalapeƱo and half the cheese over the bread and use your hands to make sure it's evenly distributed.
  3. Pour half of the egg/milk mixture over the bread and allow it to soak in, using a spoon to create nooks and crannies if needed, and pressing down with the back of the spoon.
  4. Top with the rest of the bread, bacon and peppers. Add the remaining egg, repeating the previous step, allowing it to soak into all of the bread and pressing it down if needed to make sure it's all coated. Top with remaining cheese.
  5. Cover with plastic wrap and refrigerate for up to 24 hours but at least 8. (I think about 12 hours is a happy medium but have tried less ore more time.)
  6. If after the dish has chilled in the fridge the top seems a bit dry, whisk together the remaining egg and ½ cup milk, add a little salt and pepper and pour it over the top of the dish.
  7. Bake at 375F for about an hour, or until the top is super puffy and crisp.
*I removed the seeds of the pepper and my final dish was mildly spicy. Leave them in if you want a spicier dish!
Recipe by The Baker Chick at https://www.thebakerchick.com/baconeggandcheesestrata/