7-8 Large Crioissants, cubed into 2 inch pieces
8 Slices of Bacon, chopped and cooked until crisp.
1 Onion, Diced
3-4 Cloves of Garlic, Minced
8 Large Eggs
3 Cups Milk
1 Cup Heavy Cream
2 Tbsp. Chopped Chives
2 Tbsp. Chopped Thyme
1/4 Tsp. Cayenne Pepper
1/2 Tsp. Smoked Paprika
1 1/2 Cup Shredded Gruyere, divided
1 1/2 Cup Shredded Mozzarella, divided
Kosher Salt
Freshly Ground Black Pepper
1 Tbsp. Vegetable Oil
Pre-heat your oven to 400 degrees Farhenheit. Spray a 13x9 inch casserole with cooking spray.
Spread cubed criossants onto a baking sheet and bake for 6 minutes, or until lightly toasted.
In a skillet, add in the oil, onion, garlic, season with salt, and pepper. Saute for 3-5 minutes or until soft. Remove from heat and let it cool.
In a large bowl, whisk together the eggs, milk, heavy cream, chives, paprika, cayenne, thyme, salt, pepper, 1 cup of the gruyere and 1 cup of the mozzarella.
Scatter the criossants into the prepared casserole, add in the bacon, onion, and then pour over the egg mixture. Making sure the criossants are fully soaked. Place the strata into the refrigerator over night or for a minimum of 4 hours.
Top the strata with the remaining cheese and bake in a 350 degree pre-heated oven for 45 minutes.
Garnish with additional chives. Allow it to cool slightly.
Serve and enjoy.