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Bacon and Goat Cheese Strata


  • 18 slices French baguette, toasted, divided
  • 6 oz. cooked sliced bacon, divided
  • 8 oz. crumbled goat cheese, divided
  • 4 oz. grated Parmesan cheese, divided
  • 1/4 cup chopped green onions, divided
  • 5 Tbsp. thinly sliced fresh basil, divided
  • 2 cups whole milk
  • 5 large eggs
  • 1 Tbsp. Dijon mustard
  • 1/2 tsp. salt
  • 3 Tbsp. butter, melted


  • 1. Preheat standard oven to 350°F. Line bottom of half hotel pan with 1 layer of bread slices.
  • 2. Arrange half of the bacon, goat cheese and Parmesan cheese over bacon. Sprinkle with half of the green onions and basil. Repeat layers until pan is full. Arrange any remaining bread on top.
  • 3. Whisk milk, eggs, mustard and salt in bowl. Pour egg mixture over layers, pressing down on bread with spatula. Drizzle with melted butter. Refrigerate, covered with foil, overnight.
  • 4. Let strata stand at room temperature 30 minutes. Bake, covered, 40 minutes. Uncover and bake 20 to 25 minutes longer or until knife inserted near center comes out clean. Place strata under heated salamander or broiler until top is golden. Cut into 6 squares and serve.
  • Nutritional information per serving: Calories 737; Total Fat 34g; Saturated Fat 18g;
  • Trans. Fat 0g; Cholesterol 245mg; Sodium 1882mg; Total Carbohydrate 62g; Dietary Fiber 3g;
  • Total Sugars 5g; Protein 42g