Bacon and Mushroom Stratta with Rosemary Gremolata
This is a perfect brunch idea and can be made using whatever you have at home. If you’re not a bacon fan leave it out and use leftover roast, chicken or ham. Be creative and create your favorite stratta for brunch.
Ingredients
12 cups cubed bread
12 eggs
1 cup sour cream
2 cups half and half
1 pkg bacon, chopped (12 oz package)
1 large onion, diced
1 bell pepper, diced
1 cup sliced mushrooms
4 cups shredded cheddar cheese
1 bunch parsley
1 handful chives
1/2 cup fresh rosemary
1/2 cup olive oil
2 cups sliced cherry tomatoes
Salt and pepper to taste
Instructions
1
Preheat your oven to 350 degree’s.
2
Add the cubed bread to a large bowl and set aside.
3
In a separate bowl add the eggs, sour cream and half and half and whisk everything together. Pour the egg mixture over the bread, stir and let it sit for about 30 minutes for the bread to soak up the egg mixture. Stir as needed to help facilitate this.
4
Cook the bacon in a large sauté pan adding the diced onion, bell pepper and sliced mushrooms. Cook until the bacon is crisp.
5
Brush a 9x13 baking dish with some of the rendered bacon grease.
6
Divide the egg and bread mixture in half and put half in the bottom of the greased baking dish pressing it down slightly.
7
Evenly spread the bacon mixture on top of the bread as well as two cups of the shredded cheddar cheese.
8
Top with the remaining bread and egg mixture and top off with the remaining shredded cheddar cheese.
9
Cover and refrigerate the stratta overnight or bake off in your preheated oven for about 40 minutes or until set and the top is golden.
10
To make the gremolata, add the parsley, chives, rosemary and olive oil into your food processor and pulse until well combined and chopped together, fold in the sliced cherry tomatoes
11
Serve the stratta hot with a spoonful of the fresh gremolata over the top and enjoy!
Tags:
Bacon and Mushroom StrattaBreakfast StrattaChef BryanChristmas Brunch IdeasCooking with Chef BryanRosemary Gremolata
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