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DUTCH FARMS Bacon, Tomato & Mushroom Strata


Serves 8


  • 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



  • 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°.