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Ingredients

3 slices bacon 1 cup vertically sliced onion 2 cloves garlic, minced 2 ¼ cups milk 6 large eggs ¼ cup thinly sliced fresh basil ¾ teaspoon chopped fresh thyme ¼ teaspoon salt ¼ teaspoon ground black pepper cooking spray 8 cups cubed Italian bread, divided 2 cups shredded Cheddar cheese, divided 12 (1/2 inch thick) slices tomato, seeds removed

Nutrition Info

382.5 calories carbohydrate: 30 g cholesterol: 184.9 mg fat: 19.6 g fiber: 2 g protein: 21.4 g saturatedFat: 10.2 g servingSize: - sodium: 711.2 mg sugar: 5.7 g transFat: : - unsaturatedFat: : -

Cook bacon in a large nonstick skillet over medium heat until crisp, about 10 minutes. Remove bacon from pan, reserving drippings in the skillet. Crumble when cool enough to handle.
Add onion to drippings in the skillet, saute for 4 minutes. Add garlic and saute for 1 minute. Remove from heat, combine onion mixture and bacon.
Whisk milk, eggs, basil, thyme, salt, and pepper together in a bowl until well combined.
Spray a 9x13-inch baking dish with cooking spray and arrange 1/2 of the bread cubes in the bottom.
Top bread cubes with 2/3 cup Cheddar cheese, 1/2 of the onion mixture, and 6 tomato slices. Pour 1/2 of the milk mixture over tomatoes. Top with remaining bread cubes and 2/3 cup Cheddar. Top with remaining onion mixture, tomato slices, and milk mixture. Cover and place in the refrigerator to chill at least 8 hours or up to 24 hours.
Preheat the oven to 325 degrees F (165 degrees C).
Bake strata in the preheated oven, uncovered, for 55 minutes. Sprinkle with remaining Cheddar cheese and bake until cheese melts, an additional 5 minutes. Let stand 5 minutes before serving.

1 9x13-inch strata

Wonderful make-ahead breakfast strata.