Easter is fast approaching. Do you need a quick and easy, make-ahead recipe to wow your friends and family? Chef Linda made this delicious Bacon & Carmelized Onion Strata for our Builder and Kitchen Designer event this morning and it got all the raves! Enjoy.
INGREDIENTS
- 8 small or 6 large croissants, torn into chunks
- 10 large eggs
- 3 medium onions, sliced crosswise
- 3 cups half & half
- 2 1/2 cups shredded cheddar cheese
- 1 cup grated parmesan cheese
- 1 pound bacon, cooked and cut into pieces
- 3 oz cream cheese
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 teaspoons balsamic vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
DIRECTIONS
- Caramelize onions: Melt butter and olive oil in a frying pan. Add sliced onions and cook over medium-high heat, stirring often, until golden brown. Add balsamic vinegar and cook until liquid is absorbed and onions are darkened, 2 – 3 minutes. Set aside and let cool.
- Grease 9”x13” baking dish. Spread out torn croissants and toast in a preheated 350-degree oven for 10-15 minutes. Whisk together eggs, half & half, salt, pepper & cayenne. Add cheeses. Pour 1/2 mixture evenly over croissants. Add cooked bacon & onions evenly throughout the pan. Pour the remaining egg mixture on top. Dot top with spoonfuls of cream cheese. Cover tightly with plastic wrap and refrigerate overnight (or at least 1 hour).
- Remove strata from refrigerator 1/2 hour before baking. Preheat oven to 350 degrees. Place strata in a preheated oven and bake for 50-55 minutes or until the top is deep golden brown and the casserole is puffed. Remove from oven and rest 10 minutes before cutting. Serve warm or at room temperature.