Spinach & Bacon Breakfast Strata

🥘 Ingredients

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

🍳 Cookware

• pan
• skillet
• bowl

1. 1

   Gather cups fresh chopped spinach* , fresh ground black pepper , garlic cloves .

   cups fresh chopped spinach*: 3 (packed), fresh ground black pepper: 1/4 teaspoon, garlic cloves: 3 (finely minced)
2. 2

   Grease a 9×13 inch (or similar size) casserole dish or spray with nonstick spray.
3. 3

   Arrange bread in a single layer in the pan , then set pan aside.

   bread: 8 cups (cubed, about a 12 ounce loaf, I recommend big chunks of a crispy baguette or sourdough loaf)
4. 4

   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.

   bacon: 8 slices (uncooked)
5. 5

   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.

   onion: 1/2 cup (chopped), cheese: 1 (and 1/2 cups shredded parmesan)
6. 6

   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 ).

   eggs: 9 (large), milk: 2 cups (whole), salt: 1 teaspoon, ground mustard: 1 teaspoon, pepper (garnish: fresh ground black, flaky sea salt, and/or extra parmesan cheese)
7. 7

   Remove casserole from the refrigerator and allow to sit out at room temperature for ⏱️ 15 minutes .
8. 8

   Preheat the oven to 375°F (191°C).
9. 9

   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.
10. 10

    Remove from the oven, sprinkle optional garnish(es) on top if using, and allow to cool for ⏱️ 5 minutes before serving.
11. 11

    Cover leftovers tightly and store in the refrigerator for up to 5 days. Reheat in the microwave.
12. 📝

    Servings: 10-12

13. 📝

    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.

14. 📝

    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.

15. 📝

    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.

16. 📝

    Bacon/Cheese/Flavor Substitutions: See “Some Key Ingredients & Substitution Options” above.