Ingredients
- cooking spray
- 1 (1 pound) loaf sourdough bread, sliced
- 2 cups shredded Cheddar cheese, divided
- ½ cup diced sweet onion
- 1 cup diced green bell pepper
- 1 cup diced yellow bell pepper
- 1 cup diced red bell pepper
- 12 ounces cooked and crumbled bacon
- 8 eggs
- ½ teaspoon dry mustard
- 1 tablespoon herb seasoning blend (such as Spice Merchant® Great Lakes blend)
- ¼ teaspoon black pepper
What Makes This Recipe So Good
Tips For Better Flavor
- Let the strata sit in the fridge for at least an hour, or overnight, to allow the flavors to meld and the bread to soak evenly.
- Add fresh herbs or sautéed vegetables for extra flavor and texture variety.
Step 1
Spray a 9x13-inch glass baking dish with cooking spray. Arrange the bread slices in a single layer on the bottom, trimming and filling in any gaps as needed. Next, sprinkle on 1 cup of Cheddar cheese, followed by the onion, green, yellow, and red bell peppers, and then the bacon on top.
Step 2
In a bowl, whisk together the eggs, sour cream, mustard, seasoning blend, salt, and pepper until everything is well combined. Pour this mixture evenly over the bread and toppings, making sure the top layer gets soaked.
Step 3
Cover the dish and pop it in the fridge for at least 8 hours, or overnight if you can. When you’re ready to bake, preheat the oven to 350°F (175°C). Take off the cover and bake the strata for about 45 minutes.
Step 4
After that, sprinkle the remaining Cheddar cheese over the top and put it back in the oven until the cheese is melted and bubbly, around 10 to 15 minutes. Let it sit for about 5 minutes before serving so it can set up a bit.
