Tonight I made a Bacon & Egg Stratta. We had everything in the house and it seemed the quickest and best way to empty out the fridge at the end of a long weekend of Spring cleaning.
I used a stale loaf of italian crusty bread, and layered cubes with old white cheddar and crisp bacon bits. Topped with fresh green onion and diced tomato and soaked in egg flavoured with onion powder and dry mustard, salt and pep. Baked in a 325 oven for a little less than an hour. The results were creamy, cheese, smoky and crisp on the edge. Delicious and surprisingly light with a side salad of field greens with super simple red wine vinnaigrette.
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