Name: Cast-Iron Skillet Strata with Bacon and Scallions
Total time: 55 min
Ingredients: 6 large eggs; 1 1/2 cups whole milk; 3 scallions , sliced thin; Salt and pepper; 4 ounces cheddar cheese , shredded (1 cup); 4 slices bacon , chopped; 1 onion , chopped fine; 5 slices hearty white sandwich bread , cut into 1-inch pieces

Why This Recipe Works

A strata is a layered dish of bread, eggs, cheese, and milk that bakes up into a hearty, savory bread pudding that can be served for breakfast or brunch. We wanted a simplified version for the cast-iron skillet that would deliver the same cheesy richness as a layered casserole but could be made with less fuss. We were after a balance between bread and custard, with a flavorful filling chosen to complement the main ingredients. Our tasters preferred sliced white bread for its neutral flavor and convenience. We decided to toast the bread in the skillet and leave the crusts on, which helped our bread hold up during the cooking process and gave the strata more structure. Whole milk combined in almost equal amounts with the eggs for our custard base provided an even but not overwhelming richness. Five slices of bread cut into small pieces filled the skillet for the perfect balance of craggy crust and soft interior. A full cup of cheddar cheese mixed into the eggs added sharpness, and scallions lent a welcome fresh note. Bacon contributed some smokiness, and its rendered fat helped to toast the bread. After sautéing the onions and toasting the bread, we folded in the custard-cheese mixture and moved the skillet to the oven. Finishing the strata in a 425-degree oven helped produce a delicate, soufflé-like texture.

Instructions

Adjust oven rack to middle position and heat oven to 425 degrees. Beat eggs, milk, scallions, and 1/4 teaspoon pepper together with fork in large bowl until thoroughly combined and mixture is pure yellow; do not overbeat. Stir in cheddar.

Cook bacon in 10-inch cast-iron skillet over medium heat until crisp, 5 to 7 minutes. Add onion and 1/2 teaspoon salt and cook until softened and lightly browned, about 5 minutes. Add bread and, using heat-resistant rubber spatula, carefully fold into bacon-onion mixture until evenly coated. Cook bread, folding occasionally, until lightly toasted, about 3 minutes.

Off heat, fold in egg mixture until slightly thickened and well combined with bread. Gently press on top of strata to help bread soak up egg mixture. Transfer skillet to oven and bake until center of strata is puffed and set and edges have browned and pulled away slightly from sides of skillet, 12 to 15 minutes, rotating skillet halfway through baking. Let strata cool for 5 minutes before serving.