Cheese & Bacon Breakfast Strata Cake

Instructions

Step 01

Heat a large non-stick frying pan over high heat. (Use a bit of oil if not using non-stick). Add all but 2 tbsp of bacon (reserve some for topping just before baking), cook until lightly browned. Remove from the pan and drain on a paper towel.

Step 02

Whisk the eggs, milk, salt and pepper in a large bowl (or container, if leaving overnight).

Step 03

Add the bread, 1 1/2 cups of the cheese and the cooked bacon to the egg mixture. Mix well. Cover and set aside in the fridge for at least 30 minutes (until all the egg is soaked into the bread) or overnight.

Step 04

Preheat oven to 180°C/350°F (all oven types). Generously grease a 20cm/8″ springform cake tin with butter.

Step 05

Pour the bread mixture into the cake tin, pat down to compress. Scatter with reserved uncooked bacon and remaining 1/2 cup of cheese. Cover loosely with foil.

Step 06

Bake for 25 minutes, then remove the foil and bake for a further 15 – 20 minutes until golden on top and a skewer inserted into the centre comes out clean (no raw egg).

Step 07

Allow to rest for 5 minutes before removing the springform or turning out. Garnish with parsley if using. Cut into slices to serve.

Instructions

Step 01

Heat a large non-stick frying pan over high heat. (Use a bit of oil if not using non-stick). Add all but 2 tbsp of bacon (reserve some for topping just before baking), cook until lightly browned. Remove from the pan and drain on a paper towel.

Step 02

Whisk the eggs, milk, salt and pepper in a large bowl (or container, if leaving overnight).

Step 03

Add the bread, 1 1/2 cups of the cheese and the cooked bacon to the egg mixture. Mix well. Cover and set aside in the fridge for at least 30 minutes (until all the egg is soaked into the bread) or overnight.

Step 04

Preheat oven to 180°C/350°F (all oven types). Generously grease a 20cm/8″ springform cake tin with butter.

Step 05

Pour the bread mixture into the cake tin, pat down to compress. Scatter with reserved uncooked bacon and remaining 1/2 cup of cheese. Cover loosely with foil.

Step 06

Bake for 25 minutes, then remove the foil and bake for a further 15 – 20 minutes until golden on top and a skewer inserted into the centre comes out clean (no raw egg).

Step 07

Allow to rest for 5 minutes before removing the springform or turning out. Garnish with parsley if using. Cut into slices to serve.

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