Recipes

• 1 pkg (375 g)
  Lilydale^® Turkey Bacon
• 4
  eggs
• 1 cup (250 mL)
  light 18% cream
• 1/2 cup (125 mL)
  grated Parmesan cheese
• 1/3 cup (75 mL)
  milk
• 1/4 cup (60 mL)
  finely chopped fresh basil
• 2
  cloves garlic, minced
• 1 tsp (5 mL)
  dried oregano
• 1/4 (1 mL)
  salt and pepper
• 1
  day-old baguette, sliced into 1/2-inch (1 cm) slices
• 1 1/2 cups (375 mL)
  shredded fontina cheese
• 2 cups (500 mL)
  arugula
• 16
  cherry tomatoes, halved

1. Cook Lilydale^® Turkey Bacon according to package directions. Let cool completely. Cut each slice into thirds. Meanwhile, whisk together eggs, cream, Parmesan, milk, basil, garlic, oregano, salt and pepper until blended.
2. Pour some of the egg mixture into 13- x 9-inch (3 L) greased baking dish. Assemble strata by arranging slices of baguette, Lilydale^® Turkey Bacon, fontina and arugula in prepared baking dish to create a pattern of rows. Scatter tomatoes over top. Pour remaining egg mixture over top; press gently to allow bread to soak up egg mixture. Cover and refrigerate for at least 30 minutes or up to overnight.
3. Preheat oven to 375°F (190°C). Bake, covered, for 20 minutes. Remove foil; bake for about 20 minutes or until golden brown and set.

Arrange in a round baking dish or ovenproof skillet and create concentric circles with ingredients if desired.

Substitute provolone or mozzarella for fontina cheese if desired.