Recipes

Hearty Breakfast Strata

  • Servings: 4 to 6
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 1 pound French bread, crusts removed, cut into 1-inch cubes
  • 1 red bell pepper
  • 4 ounces bacon (about 6 slices), chopped
  • 1/2 medium yellow onion, minced (about 1/2 cup)
  • 1 clove garlic, minced
  • 1 (10-ounce) package frozen, chopped spinach, thawed and squeezed dry
  • 3/4 cup medium-dry white wine, such as Sauvignon Blanc
  • 6 large eggs
  • 2 cups heavy cream
  • 8 ounces Gruyere cheese, grated (about 1 1/2 cups grated)
  • 2 Tablespoons parsley, chopped
  • 2 1/4 teaspoons kosher salt
  • Cooking spray

Directions

Dry Bread: Heat oven to 375 degree oven. Arrange bread cubes in a single layer on a sheet pan and bake until dry and stale feeling, about 5-10 minutes. (Alternatively, leave slices out overnight to dry.) Set aside.

Roast Red Bell Pepper: Roast the pepper over a stovetop flame until blackened (or cut in half and broil in the oven, skin side up, until blackened). Transfer to a paper bag for 5 minutes to steam then peel off the charred skin, remove seeds, stem and dice. Set aside.

Sauté Vegetables: Sauté chopped bacon until crisp. Remove bacon from pan but leave the bacon fat in the pan. Sauté minced onions in the bacon fat until translucent, about 5 minutes. Add garlic, spinach, roasted bell pepper, and wine. Cook, stirring occasionally, about 3-5 minutes. Transfer to medium bowl; set aside.

Assemble: Whisk eggs in a large bowl until combined; whisk in heavy cream, half of the Fontina cheese, sautéed vegetables, parsley and salt. Add bread. Combine then let sit for 5 minutes so the liquid can be absorbed. Add the bacon.

Bake: Spray a 9x13 baking dish with cooking spray (or 12 ramekins). Spoon bread mixture into the pan; sprinkle remaining cheese over surface. Bake until both edges and center are puffed and slightly golden, about 25-30 minutes.

Cool slightly; serve.

Bibby Gignilliat, a corporate convert, transformed a career in marketing at Williams-Sonoma, Inc. into an enormously satisfying career in professional cooking. She launched her formal training at Tante Marie's Cooking School in San Francisco. Bibby has taught cooking classes at HomeChef® and at Tante Marie's and currently teaches at Sur La Table, Ramekins and Draeger's cooking schools. Bibby's experience in the professional kitchen includes hands-on training at Insalata's and Kokkari. She was the sous-chef to Joanne Weir for a national promotional tour sponsored by Calphalon cookware.

Bibby was a production assistant and food stylist for "Jacques Pepin Celebrates," with Jacques Pepin, the national PBS series "Weir Cooking in the Wine Country," featuring Joanne Weir and "Bay Cafe" with Chef Joey Altman. She has appeared on the Today Show, the Food Network, CNBC, in The New York Times, Daily Candy, Better Homes and Gardens, Cooking Light, Bon Appetit, Gourmet, and Business 2.0 Magazines. In 1999, Bibby founded Gourmet Gatherings®, which later became Parties That Cook.

Parties That Cook stages deliciously fun hands-on cooking class parties and corporate team-building events. Bibby authored the Sumptuous Small Plates: 30 Recipes for Deliciously Fun Entertaining cookbook. She is the culinary expert for Kenmore on the Make it Simple team and provides content, recipes and videos for their site. She was named 2008 Small Business Owner of the Year by San Francisco's Small Business Network (SBN), was awarded the 2009 NAWBO Rising Star Award, and was named Woman-Owned Business of 2009 in San Francisco by the Women's Initiative for Self Employment.

Bibby Gignilliat, a corporate convert, transformed a career in marketing at Williams-Sonoma, Inc. into an enormously satisfying career in professional cooking. She launched her formal training at Tante Marie's Cooking School in San Francisco. Bibby has taught cooking classes at HomeChef and at Tante Marie's and currently teaches at Sur La Table, Ramekins and Draeger's cooking schools. Bibby's experience in the professional kitchen includes hands-on training at Insalata's and Kokkari. She was the sous-chef to Joanne Weir for a national promotional tour sponsored by Calphalon cookware.

Bibby was a production assistant and food stylist for "Jacques Pepin Celebrates," with Jacques Pepin, the national PBS series "Weir Cooking in the Wine Country," featuring Joanne Weir and "Bay Cafe" with Chef Joey Altman. She has appeared on the Today Show, the Food Network, CNBC, in The New York Times, Daily Candy, Better Homes and Gardens, Cooking Light, Bon Appetit, Gourmet, and Business 2.0 Magazines. In 1999, Bibby founded Gourmet Gatherings®, which later became Parties That Cook.

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