Spinach and Bacon Breakfast Strata Recipe

Spinach and Bacon Breakfast Strata

Serves 6

Everyone needs a do-ahead breakfast entrée for special mornings. If you're serving a crowd, double the recipe and use a 9 x 13-inch baking dish.


  • 5 slices bacon, sliced crosswise into 1/2-inch thick pieces
  • 8 ounces artisan bread (about 7, 1/2-inch thick slices), cut into 1-inch cubes
  • 1/2 cup chopped shallot or onion
  • 5 ounces fresh baby spinach
  • 6 ounces shredded gruyère cheese (1 1/2 cups), divided use
  • 6 large eggs
  • 2 cups half-and-half or whole milk
  • 1 teaspoon kosher salt
  • 1/4 teaspoon pepper


  1. Preheat oven to 200°F. Place bread cubes on baking sheet and toast in oven 20 to 30 minutes, until dry. Toss or stir once halfway through.
  2. While bread dries, cook bacon in large skillet over medium heat, until crisp, about 5 minutes. Transfer to a paper towel-lined plate.
  3. To the same skillet, add shallot and cook over medium heat, stirring often, until translucent. Stir in spinach and cook just until wilted, about 1 minute.
  4. In a large bowl, whisk eggs, half-and-half, salt, and pepper until well blended. Add bread cubes, bacon, spinach mixture, and 1 cup shredded cheese. Toss well to combine.
  5. Butter an 8-inch baking dish. Spoon strata mixture evenly into dish. Pour accumulated liquid and bits in bowl over top of strata. Cover and refrigerate 1 hour or overnight.
  6. Remove strata from refrigerator and let stand 15 minutes while preheating oven to 325°F. Uncover strata and sprinkle with remaining 1/2 cup cheese. Bake 45 minutes or until strata puffs, is golden brown, and set in the center. Transfer to wire rack to cool 5 minutes.
  7. Cut into squares and serve warm or at room temperature.


Amount Per Serving (based on 6 servings)
Calories: 430
Fat: 25 g
Saturated Fat: 13 g
Cholesterol: 245 mg
Sodium: 1110 mg
Carbohydrates: 26 g
Fiber: 2 g
Sugar: 5 g
Protein: 25 g
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