Bacon, Mushroom and Red Pepper Strata
This hearty bacon and egg dish can be made a day ahead for an easy holiday morning breakfast or brunch.
- 1 lb Fletcher’s Hickory Smoked Bacon
- 1 baguette, cut into large cubes (about 8 cups)
- 2 cups sliced mushrooms
- 3/4 cup chopped red pepper
- 10 eggs
- 2 cups milk
- 2 tbsp finely chopped fresh parsley, divided
- 1/2 tsp each salt and pepper
- 1 cup shredded provolone cheese
Preheat oven to 300°F. Arrange bread cubes on large rimmed baking sheet; bake for about 10 minutes or until dry and starting to crisp. Let cool completely.
Meanwhile, chop bacon into 1/2-inch pieces. Heat large skillet over medium-high heat; cook bacon for 8 to 10 minutes or until starting to crisp. Remove bacon with slotted spoon; transfer to plate lined with paper towel.
In same skillet set over medium heat, cook mushrooms in bacon drippings until starting to brown. Stir in red pepper and remove from heat.
Spread toasted bread cubes in greased 13- x 9-inch baking dish; top with cooked bacon and mushroom mixture. In large bowl, whisk together eggs, milk, 1 tbsp parsley, salt and pepper; pour over bread mixture. Sprinkle with cheese. Cover dish and let stand for 30 minutes at room temperature.