Savory Mushroom, Bacon, and Swiss Breakfast Casserole
This Savory Mushroom, Bacon, and Swiss Breakfast Casserole is the perfect crowd-pleaser for your overnight guests. Utilizing reduced-fat ingredients from Cooking Light, this dish remains on the lighter side without sacrificing flavor. Featuring hearty ciabatta bread, savory mushrooms, and crispy bacon, each bite is a delightful combination of textures and mild Swiss cheese. Simply prepare the night before and bake it fresh in the morning, allowing the rich aromas to fill your kitchen as this delightful strata bakes to golden perfection. Perfect for brunches, holiday gatherings, or casual weekend breakfasts, this dish elevates any morning meal with minimal effort!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
ciabatta bread
12 ounces (cut into 1-inch cubes (about 7 cups))
butter
2 tablespoons (melted)
onions
2 cups (chopped)
pre-sliced mushrooms
16 ounces (2 packages) (sliced)
cooking spray
as needed (for greasing the baking dish)
shredded reduced-fat Swiss cheese
1.5 cups (shredded)
center-cut bacon
8 slices (cooked and crumbled)
1% low-fat milk
3 cups (none)
egg substitute
1.5 cups (none)
fresh thyme
2 teaspoons (chopped)
fresh ground black pepper
1/2 teaspoon (none)
salt
1/4 teaspoon (none)
fresh thyme sprigs
optional (for garnish)
Instructions
1
Preheat the oven to 350°F (175°C).
2
On a jelly-roll pan, arrange the ciabatta bread cubes in a single layer. Toast in the oven for 20 minutes or until golden brown. Once toasted, transfer the bread cubes to a large mixing bowl and set aside.
3
In a large nonstick skillet, melt the butter over medium-high heat. Add the chopped onions and sliced mushrooms to the skillet and sauté for approximately 10 minutes, stirring frequently, until the liquid from the mushrooms evaporates and the vegetables are tender and caramelized.
4
Gently combine the sautéed onion and mushroom mixture with the toasted bread cubes, mixing thoroughly to ensure even distribution.
5
In a greased 13 x 9-inch baking dish, layer half of the bread mixture on the bottom. Then, sprinkle half of the shredded Swiss cheese and half of the crumbled bacon over the top. Add the remaining bread mixture, followed by the rest of the cheese and bacon.
6
In a separate bowl, whisk together the milk, egg substitute, fresh thyme, black pepper, and salt. Pour this mixture evenly over the layered bread mixture in the baking dish.
7
Cover the dish with plastic wrap or aluminum foil and refrigerate for at least 8 hours, or overnight.
8
The next morning, preheat the oven to 350°F (175°C) again. Remove the casserole from the refrigerator and allow it to sit at room temperature for 15 minutes before baking.
9
Cover the dish with aluminum foil and bake at 350°F (175°C) for 30 minutes. Then, uncover the dish and bake for an additional 15 minutes or until the top is golden brown and the casserole is set.
10
Let the strata stand for 10 minutes before serving. Garnish with fresh thyme sprigs for an added touch, if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Savory Mushroom, Bacon, and Swiss Breakfast Casserole?
It is a savory breakfast strata made with ciabatta bread, sautéed mushrooms, crispy bacon, and Swiss cheese, soaked in an egg and milk mixture and baked until golden.
What kind of bread is best for this recipe?
Hearty ciabatta bread is recommended because its structure holds up well to the egg mixture, but French or Italian bread can also be used.
Can I use fresh eggs instead of egg substitute?
Yes, you can substitute 1.5 cups of egg substitute with approximately 6 to 7 large eggs, lightly beaten.
What type of mushrooms should I use?
Pre-sliced white button mushrooms or cremini (baby bella) mushrooms work perfectly for this casserole.
Is there a substitute for Swiss cheese?
Yes, Gruyere, Emmental, or even a mild white cheddar are excellent alternatives that pair well with mushrooms and bacon.
How do I cook the bacon for this casserole?
Cook 8 slices of center-cut bacon until crispy, then crumble them into small pieces before layering them in the dish.
Can I use whole milk instead of 1% milk?
Yes, whole milk or 2% milk can be used; it will make the casserole slightly richer.
Do I need to peel the mushrooms?
No, mushrooms do not need to be peeled. Simply wipe them with a damp cloth or rinse them quickly and pat dry before slicing.
Can I add other vegetables like spinach or peppers?
Absolutely. You can sauté bell peppers or spinach along with the mushrooms and onions to add more color and nutrients.
Why do I need to toast the ciabatta cubes?
Toasting the bread cubes prevents them from becoming too soggy after soaking in the egg and milk mixture overnight.
How long does it take to sauté the mushrooms and onions?
It takes about 10 minutes over medium-high heat for the moisture to evaporate and the vegetables to become tender and caramelized.
How do I layer the ingredients in the baking dish?
Layer half of the bread and mushroom mixture, sprinkle with half the cheese and bacon, then repeat the layers before adding the liquid.
Can I skip the refrigeration step?
It is not recommended to skip this step as the refrigeration time allows the bread to fully absorb the custard, resulting in the correct strata texture.
How long should the casserole refrigerate?
The casserole should be refrigerated for at least 8 hours, or ideally overnight.
What temperature should I bake the casserole?
Preheat your oven to 350°F (175°C) for both toasting the bread and baking the final casserole.
Why do I need to cover it with foil while baking?
Covering the dish with foil for the first 30 minutes ensures the center cooks through without the top browning too quickly.
How do I know when the casserole is done?
The casserole is done when the top is golden brown and the center is set and no longer jiggly.
Should I let the casserole sit before serving?
Yes, let the strata stand for about 10 minutes after removing it from the oven to allow it to firm up for easier serving.
Can I bake this immediately without waiting overnight?
While it won't have the same custard-like texture, you can bake it after 30 minutes of soaking if you are in a rush.
Is this recipe considered healthy?
Yes, it uses reduced-fat Swiss cheese, egg substitute, and 1% milk to keep calories and fat lower than traditional breakfast casseroles.
Can I make this recipe vegetarian?
Yes, simply omit the bacon. You can add extra mushrooms or sun-dried tomatoes for more savory flavor.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Can I freeze this breakfast casserole?
Yes, you can freeze the baked casserole. Wrap it tightly and store for up to 2 months. Thaw in the fridge before reheating.
How do I reheat the leftovers?
Reheat individual slices in the microwave for 1-2 minutes or the whole dish in the oven at 350°F until warmed through.
Is this recipe gluten-free?
No, it contains ciabatta bread. To make it gluten-free, substitute with a sturdy gluten-free bread.
Can I use dried thyme instead of fresh?
Yes, use about 1/2 to 3/4 teaspoon of dried thyme in place of the 2 teaspoons of fresh thyme.
What is the serving size for this dish?
This recipe typically serves 8 to 10 people when prepared in a 13 x 9-inch baking dish.
Can I make a smaller portion?
Yes, you can halve all the ingredients and bake it in an 8x8-inch pan, adjusting the bake time slightly.
What side dishes go well with this strata?
It pairs beautifully with a fresh fruit salad, roasted potatoes, or a light arugula salad with lemon vinaigrette.
Can I use a different type of onion?
Yes, while yellow or white onions are standard, shallots or leeks would offer a more delicate, gourmet flavor.