It was one of those rainy Tuesday evenings where the thought of venturing outside for groceries felt as appealing as stepping into a cold shower. I rummaged through my fridge, crossing my fingers for inspiration, and stumbled upon a collection of humble ingredients: eggs, a half-used loaf of bread, some mushrooms teetering on the edge of usable, and a pack of bacon bits. And thus, the Figure Friendly Mushroom and Bacon Strata was born. This dish is a lifesaver — it’s like the comforting embrace of a breakfast-for-dinner vibe but dressed up enough to impress even the picky eaters. Whether you’re in the mood for a cozy brunch or a quick weeknight dinner, this strata offers that magic mix of minimal effort and maximum flavor.
What You’ll Need
This recipe is wonderful because chances are you already have most of these ingredients lurking in your kitchen. Here’s what you’ll need:
- Eggs (whole and whites)
- Low fat milk
- Bread (preferably a little stale)
- Onion
- Red bell pepper
- Yellow bell pepper
- Mushrooms (the more, the merrier)
- Fresh basil
- Bacon bits
- Olive oil
- Cheese (pick your favorite kind for a magical melt)
How to Make Figure Friendly Mushroom and Bacon Strata
- Heat a non-stick skillet over medium heat. Toss in the olive oil, and when it’s shimmering, add the chopped onion and bell peppers. Sauté them for about 5 minutes until they’re soft and starting to get a bit of color.
- Next, add the mushrooms. Stir them around for another 5 minutes until they release their juices and start to brown. The kitchen will smell amazing by now, just wait.
- Grab a baking dish and give it a good spray with cooking spray. Add your bread cubes, spreading them out so they’re in an even layer.
- Pour the sautéed veggie and mushroom mixture over the bread cubes. Add fresh basil, a sprinkle of salt, and a dash of pepper to suit your taste preferences. Scatter those bacon bits and generous handfuls of cheese over the top.
- In a separate bowl, whip together the eggs and low-fat milk until they’re well combined. Pour this eggy goodness over the bread mixture in the dish. Pop it in the fridge for at least an hour or up to overnight — it needs time for the bread to soak up all the flavors.
- When you’re ready to bake, preheat your oven to 350°F. Cover the dish with foil and bake for 20 minutes.
- Remove the foil and let it bake for another 10 minutes until it’s puffed, golden, and lightly browned. The edges might bubble a bit — this is your cue!
Cook’s Notes
Here’s the scoop: the longer you let the strata sit before baking, the better the flavors meld. If you’re a planner, make it the night before. This dish also freezes well, so consider doubling the recipe and saving one for a rainy day. Just pop it in a sealed container and it’ll keep for about a month. Also, be mindful when adding salt since the bacon bits are pretty savory on their own.
Make It Your Own
Want to riff on this recipe and make it your own? Here are some ideas:
- Swap the bacon bits for crispy tofu to keep it vegetarian without losing the savory punch.
- For a bit of a kick, add some chopped jalapeños to the veggie mix.
- Try using whole grain bread for a nuttier flavor and extra fiber.
- Switch out basil for fresh thyme or rosemary for an earthy twist.
If you give this Figure Friendly Mushroom and Bacon Strata a whirl, I’d love to hear how it turns out for you! Drop a comment below or tag me in your mouthwatering brunch photos. Let’s keep the kitchen adventures rolling!
Goes Well With
If you want to round out the meal, here’s what I’d pair it with over on meaghanmoineau.com:
Related update: Figure Friendly Mushroom and Bacon Strata