Description

A savory and hearty breakfast strata featuring crispy bacon, sautéed spinach and onions, layers of cubed day-old bread, and a rich custard of eggs and milk, all baked to golden perfection. This make-ahead casserole is perfect for family breakfasts or brunch gatherings, offering a delicious way to enjoy classic breakfast flavors in a convenient, baked dish.

Ingredients

Scale

Meat

6 slices uncooked bacon

Vegetables

1 cup chopped onion (1/2 large onion)
4 cups packed freshly chopped spinach
3 garlic cloves, minced

Dairy

8 large eggs
2 1/2 cups whole milk
2 cups grated white cheddar cheese (or Gruyere or Monterey jack)
1/4 cup freshly grated Parmesan cheese

Pantry

Kosher salt and black pepper, to taste
2 teaspoons Dijon mustard
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
8 cups cubed day old bread (1-inch pieces, hearty Italian, French or sourdough)

Instructions

Prepare the baking dish. Grease a 9×13-inch baking dish with non-stick cooking spray to prevent the strata from sticking during baking.
Cook the bacon. Heat a large skillet over medium heat and lay the bacon strips flat without overcrowding. Cook until slightly crispy, turning occasionally. Remove bacon and drain on paper towels, reserving about 1 tablespoon of bacon grease in the skillet. Once cooled, chop the bacon into bite-sized pieces and set aside.
Sauté the vegetables. In the skillet with reserved bacon grease, cook the chopped onion over medium-high heat until tender, about 5 minutes. Add the chopped spinach and cook for 2 to 3 minutes until wilted, then add minced garlic and cook for an additional minute. Season with salt and pepper to taste. Remove from heat and stir in the chopped bacon pieces.
Mix the custard. In a medium bowl, whisk together the eggs, whole milk, Dijon mustard, salt, and black pepper until well combined.
Layer the strata. Spread half of the cubed bread evenly in the bottom of the prepared baking dish. Top with half of the spinach and bacon mixture, then sprinkle with half of the grated white cheddar cheese.
Repeat layers. Add the remaining bread cubes over the first layer, followed by the remaining spinach bacon mixture, and top with the remaining cheddar cheese.
Add the custard and parmesan. Give the egg mixture a quick whisk and pour it evenly over the layered ingredients. Sprinkle the freshly grated Parmesan cheese on top. Gently press down across the strata to submerge the bread and mixtures into the egg custard.
Refrigerate overnight. Cover the dish and refrigerate overnight to allow the bread to soak up the custard fully, enhancing the flavors and texture.
Bake the strata. Remove the strata from the fridge and let it sit at room temperature for 15 minutes. Preheat the oven to 350°F (175°C). Bake uncovered for 50 to 60 minutes until the top is golden brown and the strata is set in the center. If the top browns too quickly, loosely cover with foil and continue baking.
Cool and serve. Remove the strata from the oven and let it cool for 10 minutes before slicing and serving warm.

Notes

Using day-old, sturdy bread like Italian, French, or sourdough helps the strata maintain structure and absorb the custard better.
You can substitute the white cheddar cheese with Gruyere or Monterey Jack depending on your flavor preference.
For best results, refrigerate the assembled strata overnight to allow the custard to fully soak into the bread.
If you prefer a vegetarian version, omit the bacon and consider adding mushrooms or additional vegetables.
Leftover strata can be stored in the refrigerator for up to 3 days and reheated.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Breakfast Casserole
Method: Baking
Cuisine: American

Keywords: breakfast strata, bacon strata, baked breakfast casserole, savory strata, spinach bacon casserole, make ahead breakfast