Cheddar, Bacon, and Tomato Strata

Ingredients

• 3 slices bacon 
• 0.3 teaspoon pepper black
• 0.3 teaspoon thyme leaves dried
• 3 large egg whites 
• 3 large eggs 
• 2 cups milk fat-free
• 0.3 cup basil fresh thinly sliced
• 2  garlic cloves minced
• 14 ounces bread italian cubed
• 1 cup onion vertically sliced
• 0.3 teaspoon salt 
• 8 ounces sharp cheddar cheese shredded divided reduced-fat
• 3 large tomatoes seeded cut into 4 (1/2-inch-thick) slices

Equipment

• frying pan
• oven
• whisk
• baking pan

Directions

1. Cook bacon in a large nonstick skillet over medium heat until crisp.
2. Remove bacon from pan, and crumble.
3. Add onion to drippings in pan; saut 4 minutes.
4. Add garlic, and saut 1 minute.
5. Remove from heat; combine onion mixture and bacon.
6. Arrange 4 cups bread cubes in bottom of a 13 x 9-inch baking dish coated with cooking spray; top with 2/3 cup cheese, half of onion mixture, and 6 tomato slices.
7. Combine milk and remaining ingredients; stir well with a whisk.
8. Pour half of milk mixture over tomatoes. Top with 4 cups bread cubes, 2/3 cup cheese, remaining onion mixture, 6 tomato slices, and half of milk mixture. Cover; chill at least 1 hour or up to 24 hours.
9. Preheat oven to 32
10. Bake, uncovered, at 325 for 55 minutes.
11. Sprinkle with 2/3 cup cheese; bake an additional 5 minutes or until cheese melts.
12. Let stand 5 minutes before serving.