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Pdf6 large eggs
1 ½ cups whole milk
3 scallions, sliced thin
Salt and pepper
4 ounces cheddar cheese, shredded (1 cup)
4 slices bacon, chopped
1 onion, chopped fine
Adjust oven rack to middle position and heat oven to 425 degrees. Beat eggs, milk, scallions, and ¼ teaspoon pepper together with fork in large bowl until thoroughly combined and mixture is pure yellow; do not overbeat. Stir in cheddar.
Cook bacon in 10-inch cast-iron skillet over medium heat until crisp, 5 to 7 minutes. Add onion and ½ teaspoon salt and cook until softened and lightly browned, about 5 minutes. Add bread and, using heat-resistant rubber spatula, carefully fold into bacon-onion mixture until evenly coated. Cook bread, folding occasionally, until lightly toasted, about 3 minutes.
Turn off heat, fold in egg mixture until slightly thickened and well combined with bread. Gently press on top of strata to help bread soak up egg mixture. Transfer skillet to oven and bake until center of strata is puffed and set and edges have browned and pulled away slightly from sides of skillet, 12 to 15 minutes, rotating skillet halfway through baking. Let strata cool for 5 minutes before serving.