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Canadian Cheddar, Bacon and Tomato Strata Recipe

Looking for an easy Canadian Cheddar, Bacon and Tomato Strata recipe? Learn how to make Canadian Cheddar, Bacon and Tomato Strata using healthy ingredients.


Submitted by comeonwithit

Makes 4 servings



A lot more impressive than a plate of bacon and eggs, these show-stopping stacks of melted tangy cheddar, smoky bacon, arugula- scented tomatoes and fresh eggs are layered in individual souffle dishes. They?re then baked alongside baby tomatoes to lighten up the plate. Toasted slices of rosemary foccacia are all you need to round out this chef-style breakfast.

Recipe Ingredients for Canadian Cheddar, Bacon and Tomato Strata

14 medium slices, cooked (raw product packed 20/lb) Pork, Cured, Bacon
3 medium whole (2-3/5" dia) Tomatoes, Red, Ripe
1/4 cup leaves, whole Basil, Fresh
2.5 cup, shredded Cheddar Cheese
2 medium (4-1/8" long) Onions, Spring Or Scallions
1.5 cup cherry tomatoes Tomatoes, Red, Ripe
1 tbsp Olive Oil
2 tsp Salt, Table
1 tbsp Butter
8 eggs Egg, Scrambled
1/4 cup leaves, whole Basil, Fresh

Recipe Directions for Canadian Cheddar, Bacon and Tomato Strata

  1. 1 Cook bacon in a frying pan until browned and crisp. As strips are done, remove them to a paper towel and blot. Then coarsely chop.

  2. 2 Slice plum tomatoes into quarters. Holding 1 piece at a time over the sink, squeeze out seeds and juice. Coarsely chop pulp and mix with arugula. In another bowl, stir grated cheese with green onion. If making ahead, store separately in sealed bags. Refrigerate if leaving more than 2 hours.

  3. 3 Meanwhile, place oven racks in the centre and bottom of the oven. Preheat oven to 350°F (180°C).

  4. 4 So tomatoes are ready to roast at the same time as stratas are baking, slice grape tomatoes in half and tumble onto a large baking sheet. Drizzle with olive oil. Sprinkle with salt and sugar and toss to coat.

  5. 5 For stratas, lightly butter four 4-inch-wide (10-cm) soufflé dishes or custard cups that will hold 1¼ cups (310 mL) each. Sprinkle about 1/3 cup (80 mL) cheese mixture over the bottom of each dish. Scatter with about 2 rounded tbsp (30-plus mL) of bacon. Drain all liquid from tomato-arugula mixture, then spoon about a quarter of it on each strata. Press down firmly. Break 2 eggs into each dish. Pierce yolks once with the tip of a sharp knife just to break, but do not stir. Finally sprinkle with about 2 tbsp (30 mL) bacon and ¼ cup (60 mL) grated cheese. It is all right if they are mounded above the dish.

  6. 6 Set soufflé dishes in a baking pan and place in the centre of the oven. Place the baking sheet holding grape tomatoes on the bottom shelf of oven. Bake tomatoes, uncovered, until the skins start to burst, about 20 minutes. They do not have to be stirred.

  7. 7 Continue baking stratas until puffed and starting to brown, a total of 30 minutes. Let them stand 5 minutes. Run a thin knife around the sides of each strata. Turn out onto individual breakfast plates. Spoon cherry tomatoes around the stratas and garnish with shredded arugula.

  8. Makes 4 servings

Categories

Cheese, Eggs, Main Dish, American, Bake, Fry

Nutrition Facts
Serving Size 355.7g
Amount Per Serving
Calories
689
Calories from Fat
491
% Daily Value*
Total Fat
54.6g
84%
Saturated Fat
26.1g
130%
Trans Fat
0.0g
Cholesterol
507mg
169%
Sodium
2353mg
98%
Potassium
714mg
20%
Total Carbohydrates
9.6g
3%
Dietary Fiber
2.0g
8%
Sugars
6.0g
Protein
40.4g
Vitamin A 58% Vitamin C 40%
Calcium 59% Iron 22%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
92% confidence
C-
  Good points
  • Low in sugar
  • High in phosphorus
  • High in selenium
  •   Bad points
  • High in saturated fat
  • Very high in cholesterol
  • High in sodium
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