Bacon, Mushroom, and Brie Strata


A Hearty Casserole for St. Patrick’s Day

Food and family is a cornerstone of every holiday—and St. Paddy’s Day is no exception! However,  it can be hard to choose between socializing and preparing a feast in the kitchen. Thanks to our good friend, Margaret M. Johnson, that won’t be a decision you have to worry about this year. Her delicious Bacon, Mushroom, and Brie Strata is “assembled the night before, and ready to go when you’re ready to celebrate.”

So, what exactly is a “strata”? 

Great question! 

Strata is a catch-all term for layered casseroles—popular in American cuisine. Stratas have been around in various forms for over 100 years. They are perfect for adapting to different cultural flavors with simple changes. For example, we’ll be adding some mouthwatering Tommy Moloney’s Irish Bacon to a traditional cheese strata base. Mix in fresh mushrooms and you’ll be ready for a feast that can fuel the whole village.

Meet Margaret M. Johnson

The wonderful and warm Margaret M. Johnson is the author of thirteen cookbooks celebrating the cuisine of Ireland. You might have even come across one of her recent editions, such as Festive Flavors of Ireland or Teatime in Ireland, included in one of Tommy Moloney’s Gift Baskets. You’ll find her cooking up a storm at her home in Westhampton Beach, New York when she isn’t visiting her ancestral home in Ireland or making regular appearances at Irish food and cultural events. 

Ahead of St. Patrick’s Day, Margaret is sharing one of her favorite (and easiest) holiday recipes that are sure to be a hit with the whole clan. “This savory bread pudding casserole is my go-to recipe for St. Patrick’s Day breakfast or brunch.” Let’s dig in!


8 slices Tommy Moloney’s Irish Bacon

2 tablespoons butter

1 large shallot, minced

1 1/2 pounds fresh white or wild mushrooms, sliced

One bunch arugula, roughly chopped

10 slices stale bread or baguette, cut into cubes

8 ounces Brie, chopped

9 large eggs

3 cups milk

1 tablespoon Dijon mustard

1/2 teaspoon dried tarragon

Ground pepper


Serves 8 to 10

1. In a large skillet over medium heat, cook bacon for 7 to 9 minutes, or until lightly browned. Roughly chop.  

2. Return skillet to heat; melt butter. Add shallot; cook for 1 to 2 minutes, or until soft but not browned. Add mushrooms; cook for 2 to 3 minutes, or until soft. Add arugula; cook for 1 minute, or until wilted. Drain any liquid.

3. Coat a 13×9-inch baking dish with nonstick cooking spray. Layer half of bread into prepared dish; top with half of mushroom mixture and half of cheese. Crumble half of bacon on top; repeat layers.

4. In a large bowl, whisk together eggs, milk, mustard, tarragon, and pepper. Pour over layers in pan, pressing down with a spatula to be sure bread absorbs liquid. Cover with buttered aluminum foil; refrigerate overnight. Remove casserole from refrigerator 1 hour before baking. 

5. Preheat oven to 350°F. Bake casserole, covered, for 30 minutes. Uncover; bake for 30 to 35 minutes longer, or until filling is set and top is browned. Let stand at room temperature for 10 minutes, before serving. 

A Taste of Home with Tommy Moloney’s

When you’re craving the flavors of Ireland, no one has you covered quite like Tommy Moloney’s. Our premium meats and puddings are made with recipes handed down through generations of Irish butchers and cooks. Order Tommy Moloney’s and experience the Taste of Home today.

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