8 slices whole-wheat bread
6 slices (4 ounces) bacon, chopped
6 farm-fresh eggs
1 1/2 cups milk
2 tablespoons mayonnaise
2 tablespoons fresh lemon juice
2 teaspoons freshly grated lemon peel
Break the bread slices into 1-inch pieces. Place half of the pieces in single layer in greased 8-inch square baking dish. Top with 1/2 of the bacon. Repeat layers with remaining bread pieces and bacon.
Beat eggs, milk, mayonnaise, lemon juice and lemon peel in large bowl until blended. Slowly pour over layers in baking dish. Refrigerate, covered, several hours or overnight.
Heat oven to 350°F. Remove strata from refrigerator; uncover and let stand while oven heats. Bake in center of 350°F oven until puffed, golden and knife inserted near center comes out clean, 50 to 60 minutes.
Variation: sprinkle 1 cup finely chopped kale between the layers, and/or 1/2 cup grated Parmesan cheese on top for the last 20 minutes of baking.