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
- 1 cup sour cream
- ½ teaspoon dry mustard
- 1 tablespoon herb seasoning blend (such as Spice Merchant® Great Lakes blend)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Why This Recipe Is So Enjoyable
Chef Tips
- Let the mixture rest before baking to allow the flavors to meld.
- Cover with foil during the first half of baking to prevent the top from browning too quickly.
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. Then, sprinkle on a cup of Cheddar cheese, followed by the onion, green, yellow, and red bell peppers, and finally the bacon.
Step 2
In a separate 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—overnight works great. When you’re ready to bake, preheat your 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 on top and put it back in the oven for another 10 to 15 minutes, or until the cheese is melted and bubbly. Let it sit for about 5 minutes before slicing and serving.
