Spinach, Bacon and Cheese Strata

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This spinach, bacon, and cheese layer will be a fantastic addition to your next vacation brunch or weekend breakfast! Do it the night before and bake in the morning for a hearty, stress-free egg dish everyone will enjoy!

Is it just me or does the daylight saving time week that begins and ends never seem to end? When it starts, I'm so tired that I can hardly crawl out of bed in the morning to go running and when it ends, my meal schedule is screwed up.

I am ready for dinner at 4:00 p.m. and it's all I can do not to dive. The only advantage of leaving daylight saving time is the extra hour of sleep. Although I would not know because I have two impatient cats that do not understand or accept the schedule change. They still wait to be fed at their regular times and are relentless if I'm late.

With all the walking on top of me, my head hitting me and chasing us around the bedroom making as much noise as possible, I might as well forget trying to enjoy that extra hour of "sleep." Anyway, enough about summer time, let's talk about breakfast and this amazing Strat of Spinach, Bacon, and Cheese.

This was the first time I made a stratum. If you've never made one, it's a layered casserole you typically make for breakfast or brunch. It is similar to a quiche or frittata and contains a mixture of custard eggs, bread, cheese, and vegetables or meat. It is perfect for this time of year as the Christmas season is fast approaching.

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A starta can be as decadent or healthy as you want it to be. Some people use half and half or cream mixed with eggs and prefer to use a bread with butter, such as brioche. I decided to go a little more modest with my starta, but I still have a little decay and tons of flavor.

Instead of a buttered bun, I went with a wholemeal artisan-style crispbread. For the egg mix I used a combination of whole eggs and egg whites and went with 2% milk instead of whole or half and half.

Yes, there is still a lot of cheese and bacon on the plate, but it's not like you eat cake for breakfast every morning. Speaking of cheese, I went with a tasty combination of gruyere and smoked mozzarella. It matched perfectly with the smoked flavors of the bacon.

The spinach, bacon, and cheese strata must stay in the refrigerator overnight for the bread to absorb the egg mixture, but that just means all you have to do in the morning is bake and serve it. No hands at work. Enjoy!

More brunch ideas

Spinach, bacon, cheese, sweet potato crust quiche

Egg Casserole with Mushrooms and Canadian Bacon

Baked Green Sauce Eggs

Spinach, Bacon and Cheese Strata

Performance: 6 servings

Preparation time: 15 minutes

Time to cook: 1 hour 15 minutes

Total time: 1 hour 30 minutes

Ingredients

  • 4 slices of bacon

  • 1 cup diced yellow onion

  • 3 garlic cloves, grated

  • 5 ounces baby spinach

  • 8 ounces crusty whole wheat artisan bread

  • 5 eggs

  • 3 egg whites

  • 2 tablespoons Dijon mustard

  • 1 teaspoon chopped fresh thyme leaves

  • 1/8 teaspoon ground nutmeg

  • 1 1/4 cups milk, I used 2%

  • 1/2 cup fat-free or 2% plain Greek yogurt

  • 3/4 teaspoon kosher salt

  • Fresh ground black pepper to taste

  • 3/4 cup grated Gruyère cheese

  • 1/2 cup grated smoked mozzarella

Instructions

  1. In a large nonstick skillet over medium heat, cook the bacon until golden and crisp. Remove from the pan on a plate lined with paper towels.
  2. Remove all of the bacon fat, except 1 tablespoon of the pan. Add the chopped onions and sauté for 3 minutes. Add baby spinach and grated garlic and sauté until spinach wilts, about 2-3 minutes. Remove from the heat and set aside.
  3. In a large bowl, mix eggs, egg whites, Dijon, thyme, nutmeg, milk, Greek yogurt, salt, and pepper until combined.
  4. Spray a 3-quart ceramic baking pan with cooking spray. Spread a third of the bread cubes on the plate. Add a third of the spinach, bacon, and cheese mixture. Repeat the layers twice with the remaining bread, spinach, bacon, and cheese.
  5. Pour the egg mixture evenly over the layers and cover the baking sheet with plastic wrap. Refrigerate for at least 8 hours or overnight.
  6. The next day, let it sit at room temperature for 30 minutes while preheating the oven to 350 ° F. Bake the layers, uncovered, on the center rack of the oven until puffed, golden brown, and well cooked, 50 to 65 minutes. If the strata start to get too brown on top, cover them loosely with a piece of aluminum foil. Let stand 5 minutes before serving.
Nutritional information:

Yield: 6 Serving Size: 1Amount per proportion: Calories: 434 Total Fat: 18 g Saturated Fat: 8 g Trans Fat: 0 g Unsaturated Fat: 8 g Cholesterol: 198 mg Sodium: 898 mg Carbohydrate: 40 g Fiber: 7 g Sugar: 4 g Protein: 30 g

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