Never heard of a strata? Well, the story goes, a bread pudding and a frittata got together, and nine months later baby breakfast strata was born! This dish is a hearty, cheesy, and supremely satisfying layered eggy casserole, studded with toasted sliced baguette, mushrooms, and bacon – so filling that you can eat it for breakfast and dinner.
Slice mushrooms thinly. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Stem, seed, and cut red bell pepper into ¼" dice. Cut baguette into ¼" thick slices. Cut bacon into ½" dice. Combine liquid eggs, whole milk, and shredded cheese in a mixing bowl. Season with a pinch of salt and pepper.
Toast the Baguette
Arrange bread slices in a single layer on prepared baking sheet and drizzle with 1 Tbsp. olive oil. Bake 8-10 minutes, or until golden brown.
Cook the Bacon
Line a plate with a paper towel. Place a medium oven-safe pan over medium heat. Add diced bacon and cook 8-12 minutes, stirring frequently, or until crispy. Remove bacon to towel-lined plate and drain off all but 1 tsp. bacon drippings from pan.
Return pan used for cooking bacon to medium-high heat and add mushrooms, white parts of green onions, and red peppers to hot pan. Cook, stirring occasionally, 8-10 minutes, or until vegetables start to brown. Season with ½ tsp. salt and ¼ tsp. pepper.
Assemble and Bake Strata
Add half the toasted bread slices (reserve remaining to serve on side), bacon, egg-and-cheese mixture, and remaining green onions to pan. Stir gently 30 seconds, or until ingredients are distributed evenly. Place pan in oven and bake 14-18 minutes, or until eggs are just cooked through and no longer jiggle in pan. Carefully remove from oven (handle will be hot!).
Plate the Dish
You can serve strata directly out of pan: wrap a kitchen towel around hot handle of pan as a reminder not to grab it. Serve with extra toasted baguettes.