Bacon and Cheddar Cheesecake Strata
package (8 oz) cold cream cheese, cut into 1/2-inch cubes
teaspoon ground red pepper (cayenne)
cups 1-inch cubes day-old Artisan white or Italian bread
cups shredded Cheddar cheese (12 oz)
cups crumbled cooked bacon (12 slices)
cup sliced green onions
Arrange cream cheese cubes on plate in single layer; place in freezer while assembling the rest of the ingredients.
Spray 9-inch springform pan with cooking spray. Wrap outside bottom and side of pan with heavy-duty foil to prevent leaking.
In large bowl, beat eggs slightly. Stir in half-and-half, salt, pepper and red pepper. Add bread cubes, 2 3/4 cups of the Cheddar cheese, 1 cup of the bacon and 1/2 cup of the green onions. Toss to combine. Add frozen cream cheese cubes; gently fold into mixture.
Place mixture in pan, dispersing ingredients as evenly as possible. Cover with plastic wrap; refrigerate at least 4 hours, but no longer than 12 hours.
Heat oven to 350°F. Remove plastic wrap; sprinkle with remaining 1/4 cup Cheddar cheese, and cover with foil. Bake 45 minutes. Uncover and bake 50 to 60 minutes or until golden and puffed. Let stand 15 minutes. Run metal spatula around side of strata to loosen. Remove side of pan. Garnish with remaining 1/4 cup bacon and remaining 1/4 cup green onions. Cut into wedges, and serve.
- Freezing the cream cheese cubes before adding them to the bread mixture helps to keep them separated and evenly dispersed throughout the strata. Otherwise, they tend to clump together.
- When choosing bread for this recipe, look for the unsliced, hearty white or Italian loaves often sold in the bakery section of the grocery store. Presliced bread may get too mushy when soaked in the custard.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.