A few weeks ago, I was in Cedar Rapids Iowa, visiting with my friends from college. While I was lazy and slept in, I missed the chance to go ot the farmer’s market with a couple of my close friends, Sarah and Leah. I wish I’d been awake, because I love a farmer’s market (though I guess I also missed a bunch of wandering around in the rain, which I don’t love quite as much).
While they were out, they picked up this delicious breakfast baked pastry thing, with eggs, cheese, bacon, and thinly sliced mushrooms and even spinach. I don’t think any of us were totally into both mushrooms or spinach (I’ll eat mushrooms, but not spinach, others were the opposite, some wouldn’t normally eat either one) but it was still delicious. It had been baked and cooled, and cut into squares–kind of like squares of a casserole, but solid enough to pick up and eat. When they got back from the market, we warmed it up a little in the oven and that was it.
I don’t know what it was called, but when I saw this Bacon and Cheese Strata on The Pioneer Woman’s website, I was reminded of it, and decided to try the strata dish.
I’m going to say upfront that this was not my favorite. Maybe I was comparing it (unfavorably and unfairly) to the baked dish from Iowa. I also think I used too much of the bready pita chips in my base (I was halving the recipe, and I didn’t measure the chips so I overestimated what I would need). Then there was the issue of cooking–again a problem with halving the recipe, I guess, but when it looked like the eggs were set at the edges, I cut into it and found raw egg. By the time I was sure the eggs were done, the outside edges were rubbery and overcooked. All in all, I would not call this a success, but I think I might try it again sometime. There’s definitely potential here.
Bacon & Cheese Breakfast Strata
Adapted from The Pioneer Woman Cooks
- 6 slices bacon, cut into 1/2 piece
- 4 eggs, beaten
- 1/4 cup half & half
- salt and pepper to taste
- 4 ounces cream cheese
- 1/2 cup grated cheddar cheese (I used Tillamook Extra Sharp White Cheddar Cheese)
- 5 ounces Stacy’s Simply Naked Pita Chips
1. Fry the bacon pieces in a large skillet until done but not overly crispy and Drain on a plate lined with paper towels.
2. Mix eggs, half & half, salt, and pepper in a small bowl.
3. Arrange pita chips in an 8 x8-inch baking dish. Slightly press to flatten.
4. Tear pieces of cream cheese and evenly distribute over the top.
5. Sprinkle the bacon pieces over the top, followed by the cheddar cheese.
6. Pour egg mixture evenly over all ingredients.
7. Place into the fridge for several hours or overnight (makes a handy breakfast casserole!), then bake at 325 degrees for 20 minutes or until eggs are set. Cut into squares and serve immediately.