Recipes
DUTCH FARMS Bacon, Tomato & Mushroom Strata
Serves 8
INGREDIENTS:
- 1 (8- to 9-ounce) French baguette, cut into 1-inch cubes
- 4 slices Dutch Farms Premium Sliced Bacon, chopped
- 1 pint grape tomatoes
- 1 cup chopped cremini mushrooms
- 2 garlic cloves, minced
- 1 cup packed baby kale
- 6 large Dutch Farms Grade A Large Brown Eggs
- 2 cups Dutch Farms Whole Vitamin D Milk
- 1 cup Dutch Farms Fancy Shredded Parmesan Cheese
- ½ cup Dutch Farms Fancy Shredded Gouda Cheese
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon ground black pepper
DIRECTIONS:
- Preheat oven to 325°. Spray 2-quart baking dish with cooking spray.
- Spread bread on rimmed baking pan; bake 10 minutes or until lightly toasted.
- In large skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; with slotted spoon, transfer to paper towel-lined plate. To drippings in skillet, add tomatoes and mushrooms; cook 5 minutes or until tomatoes start to burst, stirring occasionally. Add garlic and kale; cook 1 minute, stirring occasionally.
- In large bowl, whisk eggs, milk, ¾ cup Parmesan cheese, ¼ cup Gouda cheese, oregano, salt and pepper. In separate large bowl, toss bread, bacon and tomato mixture; spread in prepared dish. Pour egg mixture over bread mixture; press down with back of large spoon to submerge in egg mixture.
- Bake 30 minutes; sprinkle with remaining ¼ cup each Parmesan and Gouda cheese. Bake 10 minutes or until internal temperature reaches 160°.
