Bacon Jalapeno Baked Brie Strata for Breakfast and Beyond
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 3 eggs
- salt and fresh cracked pepper to taste
- 5-6 cups bread cubes
- 6 oz brie sliced (or any cheese of your choice)
- 2 cups milk or cream
- 1/4 lb bacon diced
- 3 jalapeno peppers seeded and diced
- butter for coating the baking dish
- Carbohydrate 73.6559297649057 g
- Cholesterol 567.684502228607 mg
- Fat 202.215222274946 g
- Fiber 0 g
- Protein 63.3883326762886 g
- Saturated Fat 111.077963997557 g
- Serving Size 1 1 Recipe (1937g)
- Sodium 1857.80072599724 mg
- Sugar 73.6559297649057 g
- Trans Fat 13.4364279708795 g
- Calories 2338 calories
Butter the inside of an 8X8X4 inch baking dish and fill with bread cubes topping with brie slices. Crack fresh black pepper over the mixture and fold them together. Combine the milk and eggs. Add salt and pepper to them. Whisk well. Pour the egg mixture over the bread and brie mixture. Allow to sit a while. Now for the bacon and jalapeno... Heat a large skillet over medium-high heat 3-4 minutes. Add the bacon. Cook until almost crispy then add the jalapenos. Cook 2-3 minutes more. Distribute the bacon mixture over the bread-brie mixture, leaving most of the bacon on top...meaning seriously don't mix them up. You know why? Because when you bake it the bacon will stay crispy. At this point you can either put the unbaked strata in the fridge and chill for up to 1 week, or bake for dinner/breakfast right now. We usually opt for baking it right away. 350 degrees 20-25 minutes until bubbly and delicious. You'll have this thick rich layer of a cheese strata topped with a crispy bacon jalapeno layer that will seriously rock the universe. Most of the time we drizzle it with maple syrup or a simple apricot jam for a savory-sweet yin-yang magical experience.
