Spinach and Bacon Breakfast Strata
Serves 6
Everyone needs a do-ahead breakfast entrée for special mornings. If you're serving a crowd, double the recipe and use a 9 x 13-inch baking dish.
Ingredients
- 5 slices bacon (sliced crosswise into 1/2-inch thick pieces)
- 8 ounces artisan bread (about 7, 1/2-inch thick slices) (cut into 1-inch cubes)
- 1/2 cup chopped shallot or onion
- 5 ounces fresh baby spinach
- 6 ounces shredded gruyère cheese (1 1/2 cups) (divided use)
- 6 large eggs
- 2 cups half-and-half or whole milk
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
Directions
- Preheat oven to 200°F. Place bread cubes on baking sheet and toast in oven 20 to 30 minutes, until dry. Toss or stir once halfway through.
- While bread dries, cook bacon in large skillet over medium heat, until crisp, about 5 minutes. Transfer to a paper towel-lined plate.
- To the same skillet, add shallot and cook over medium heat, stirring often, until translucent. Stir in spinach and cook just until wilted, about 1 minute.
- In a large bowl, whisk eggs, half-and-half, salt, and pepper until well blended. Add bread cubes, bacon, spinach mixture, and 1 cup shredded cheese. Toss well to combine.
- Butter an 8-inch baking dish. Spoon strata mixture evenly into dish. Pour accumulated liquid and bits in bowl over top of strata. Cover and refrigerate 1 hour or overnight.
- Remove strata from refrigerator and let stand 15 minutes while preheating oven to 325°F. Uncover strata and sprinkle with remaining 1/2 cup cheese. Bake 45 minutes or until strata puffs, is golden brown, and set in the center. Transfer to wire rack to cool 5 minutes.
- Cut into squares and serve warm or at room temperature.
Nutrition
Amount Per Serving (based on 6 servings)- Calories: 430
- Fat: 25.0 g
- Saturated Fat: 13.0 g
- Trans Fat: 0.0 g
- Cholesterol: 245.0 mg
- Sodium: 1110.0 mg
- Carbohydrates: 26.0 g
- Fiber: 2.0 g
- Added Sugars: 0.0 g
- Sugar: 5.0 g
- Protein: 25.0 g