I have to admit starting to cook again after the holidays was a bit overwhelming. All the over eating kind of turned me off food for a bit. So, I went to the library and picked out some new cookbooks, in order to jump-start my enthusiasm again. Just like any mama’s kitchen – the food must go on and I had to get back into my groove ASAP. So one of the cookbooks I found was a skillet book, The Best Skillet Recipes. One skillet cooking – that sounds like easy dishes! Sold or should I say I checked it out. I’ve been very delighted with the recipes I’ve found in it. One of them in-particular, this Bacon Pepper Jack Strata was a hit with brunch guests this past weekend as well as several small kids. It was great for brunch with broiled grapefruits, but my family also enjoyed it again when I made it for dinner.
Things to note about cooking this recipe. I tried both white and wheat breads as options. I found there wasn’t much difference when I substituted the white sandwich bread for Sara Lee’s whole wheat sandwich bread. Also if you want to cut back on the bacon fat calories, fully cook the bacon set it aside and wipe the pan with a paper towel. The brown bits will remain for flavoring. Then add 2 tablespoons butter or butter substitute back in and cook the onions until lightly brown. I’m not sure how much healthier you’re being, but I tried it to ease my mind and it was just fine.
4 ounces (about 4 slices) of thick cut bacon slices, chopped
6 large eggs
1 1/2 cup whole milk
1/4 teaspoon dried thyme
ground black pepper
4 ounces pepper jack cheese, shredded (1 cup)
1 medium onion minced (about 1 1/2 cup)
1/2 teaspoon salt
6 slices high-quality white or wheat bread, cut into 1 inch squares
1. Adjust and oven rack to the middle position and heat the to 425 degrees. Whisk the eggs, milk, thyme and 1/4 teaspoon pepper together, then stir in the cheese and set aside.
2. Cook the bacon in a 10-inch oven safe non-stick skillet over medium-high heat until fat begins to render, about 2 minutes. Add onion and salt and cook the onion until it’s softened and lightly browning.
3. Add the bread and, using a rubber spatula, carefully fold the bread into the bacon and onion mixture until evenly coated. Cook the bread, folding occasionally, until lightly toasted, about 3 minutes.
4.Turn off the heat. Fold in the egg mixture until lightly thickened and well combined with the bread. Gently press on the top of the strata to help it soak up the egg mixture. Transfer the skillet to the oven and bake until the edges and center are puffed and the edges have pulled away from the edges slightly, about 12-15 minutes. Let rest for about 5 minutes.
- 4 ounces (about 4 slices) of thick cut bacon slices, chopped
- 6 large eggs
- 1½ cup whole milk
- ¼ teaspoon dried thyme
- ground black pepper
- 4 ounces pepper jack cheese, shredded (1 cup)
- 1 medium onion minced (about 1½ cup)
- ½ teaspoon salt
- 6 slices high-quality white or wheat bread, cut into 1 inch squares
- Adjust and oven rack to the middle position and heat the to 425 degrees. Whisk the eggs, milk, thyme and ¼ teaspoon pepper together, then stir in the cheese and set aside.
- Cook the bacon in a 10-inch oven safe non-stick skillet over medium-high heat until fat begins to render, about 2 minutes. Add onion and salt and cook the onion until it's softened and lightly browning.
- Add the bread and, using a rubber spatula, carefully fold the bread into the bacon and onion mixture until evenly coated. Cook the bread, folding occasionally, until lightly toasted, about 3 minutes.
- Turn off the heat. Fold in the egg mixture until lightly thickened and well combined with the bread. Gently press on the top of the strata to help it soak up the egg mixture. Transfer the skillet to the oven and bake until the edges and center are puffed and the edges have pulled away from the edges slightly, about 12-15 minutes. Let rest for about 5 minutes.
