This breakfast strata is a great dish for brunch events or hungry families. You can make it ahead of time and bake it off right before you eat too. The Chile Pequin adds the perfect amount of spice, while the Tender Belly Bacon adds the finishing touch. For more info about Tender Belly’s bacon click here!
1/2 large French Boule, cut into 12 slices of Bread
2 cups fully cooked Tender Belly Bacon, chopped into pieces
2 cups shredded White Cheddar Cheese, 8oz.
1 bunch Green Onions (with tops), sliced
2 1/2 cups Milk
1 tsp Dry Mustard Powder
3 Tbls SaSo’s Chile Pequin Hot Sauce
dash of Salt & Pepper
Paprika to sprinkle on the top of the dish
Preheat oven to 300°F. Grease a 9×13 inch baking dish.
Arrange 6 slices of the bread on the bottom of the prepared dish. Make sure the bread evenly covers the bottom of the dish. Layer the chopped bacon, cheese and onions on top of the bread. Put the remaining 6 slices of bread evenly on top of the bacon, cheese and onions.
In a separate bowl, beat the eggs, milk, mustard powder and the SaSo Chile Pequin Hot Sauce together until smooth. Pour evenly over the bread in the baking dish and sprinkle the top with Paprika.
At this point, you can cover the dish and refrigerate for up to 24 hrs, or you can go ahead and bake the strata.
Bake uncovered until the center is set and the bread is golden, about 60-70 minutes. Let stand for 10 minutes before serving. Add more SaSo Chile Pequin Hot Sauce for extra flavor and heat. Serve with more Tender Belly Bacon, I like the Maple Cured Bacon personally. Enjoy!