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overhead photo of spinach bacon egg breakfast strata

Breakfast Strata (Spinach & Bacon)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 17 reviews
  • 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


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.


  • 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


  1. Grease a 9×13-inch casserole dish (or similar size) 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.


  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. Special Tools (affiliate links): 9×13-inch Baking Dish | Skillet | Glass Mixing Bowl | Whisk
  3. 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.
  4. 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.
  5. Bacon/Cheese/Flavor Substitutions: See “Some Key Ingredients & Substitution Options” above.