Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
overhead photo of spinach bacon egg breakfast strata

Spinach & Bacon Breakfast Strata

  • Author: Sally
  • Prep Time: 1 hour, 30 minutes (or overnight)
  • Cook Time: 55 minutes
  • Total Time: 2 hours, 30 minutes (or overnight)
  • Yield: serves 10-12
  • Category: Breakfast
  • Method: Cooking
  • Cuisine: American

Description

For optimal flavor, use stale bread and prep the strata in advance as directed in step 5. See “Some Key Ingredients & Substitution Options” above for a list of ingredient substitutions we’ve tested.


Ingredients

  • 8 cups (about a 12 ounce loaf) cubed bread (I recommend big chunks of a crispy baguette or sourdough loaf)
  • 8 slices uncooked bacon
  • 1/2 cup chopped onion
  • 3 garlic cloves, finely minced
  • 3 packed cups fresh chopped spinach*
  • 1 and 1/2 cups shredded parmesan cheese
  • 9 large eggs
  • 2 cups whole milk
  • 1 teaspoon salt
  • 1 teaspoon ground mustard
  • 1/4 teaspoon fresh ground black pepper
  • optional garnish: fresh ground black pepper, flaky sea salt, and/or extra parmesan cheese

Instructions

  1. Grease a 9×13 inch (or similar size) casserole dish or spray with nonstick spray.
  2. Arrange bread in a single layer in the pan, then set pan aside.
  3. Cook bacon according to package stovetop directions in a large skillet. Drain all but about 1 Tablespoon grease. (Or drain it all and add 1 Tablespoon olive oil for the next step.) Cool bacon until ready to handle, then chop into bite-size pieces. Sprinkle over bread.
  4. Add onion to greased skillet. Cook on medium heat until soft, about 4 minutes. Add garlic and spinach and while stirring occasionally, cook until spinach has wilted, about 2-3 minutes. Remove from heat. Spoon evenly over the bread/bacon, then sprinkle all of the cheese on top.
  5. Whisk eggs, milk, salt, ground mustard, and pepper together in a large bowl. Pour evenly over cheese. Cover tightly and refrigerate for 1 hour or overnight (up to 12-16 hours).
  6. Remove casserole from the refrigerator and allow to sit out at room temperature for 15 minutes.
  7. Preheat the oven to 375°F (191°C).
  8. Bake casserole, uncovered, for 20 minutes. Loosely cover with aluminum foil and bake for 30-35 minutes. The casserole is done when browned on the sides and puffy in the center– usually takes 50-55 minutes total.
  9. Remove from the oven, sprinkle optional garnish(es) on top if using, and allow to cool for 5 minutes before serving.
  10. Cover leftovers tightly and store in the refrigerator for up to 5 days. Reheat in the microwave.

Notes

  1. Freezing Instructions: Prepare through step 5, then cover the casserole with plastic wrap, then a layer of aluminum foil. These 2 layers are ideal for protecting this egg heavy dish in the freezer. Freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature, and continue with step 7.
  2. Bread: Use homemade crispy, crusty bread such as artisan bread or purchase a loaf or baguette from your grocery store’s bakery. If you can get your hands on a crusty loaf of sourdough bread, definitely use it here. It’s wonderful in this strata. For best taste and texture, cut the loaf into large bite-size chunks, then let the chunks sit out for several hours or overnight (uncovered) to dry out. They soak up more liquid this way.
  3. Spinach: You can use an 8-10 ounce package of frozen spinach instead if desired. Thaw, then blot out excess moisture. Sauté in step 4 just as you do the fresh spinach. You could also use fresh kale or arugula instead.
  4. Bacon/Cheese/Flavor Substitutions: See “Some Key Ingredients & Substitution Options” above.

Keywords: breakfast strata, spinach and bacon breakfast egg strata