Cheddar, Bacon, Tomato Strata

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=225522

Yield

8 servings

Ingredients

• 3 bacon slices
• 1 cup vertically sliced onion
• 2 garlic cloves, minced
• 8 cups cubed Italian bread (14 ounces)
• Cooking spray
• 2 cups (8 ounces) shredded reduced-fat sharp cheddar cheese, divided
• 3 large tomatoes, each seeded and cut into 4 (1/2-inch-thick) slices
• 2 cups fat-free milk
• 1/4 cup thinly sliced fresh basil
• 1/4 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 3 large eggs
• 3 large egg whites

Preparation

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, and crumble. Add onion to drippings in pan; sauté 4 minutes. Add garlic, and sauté 1 minute. Remove from heat; combine onion mixture and bacon.

Arrange 4 cups bread cubes in bottom of a 13 x 9-inch baking dish coated with cooking spray; top with 2/3 cup cheese, half of onion mixture, and 6 tomato slices. Combine milk and remaining ingredients; stir well with a whisk. Pour half of milk mixture over tomatoes. Top with 4 cups bread cubes, 2/3 cup cheese, remaining onion mixture, 6 tomato slices, and half of milk mixture. Cover; chill at least 1 hour or up to 24 hours.

Preheat oven to 325°.

Bake, uncovered, at 325° for 55 minutes. Sprinkle with 2/3 cup cheese; bake an additional 5 minutes or until cheese melts. Let stand 5 minutes before serving.