Spinach & Bacon Breakfast Strata Recipe

Spinach & 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 Metropolitan Market Bacon, sliced crosswise into 1/2-inch thick pieces
  • 8 oz (about 7, 1/2-inch thick slices) Metropolitan Market Farmhouse White Bread, cut into 1-inch cubes
  • 1/2 cup shallot or onion, chopped
  • 10 oz fresh baby spinach, coarsely chopped
  • 6 oz (1 1/2 cups) shredded gruyere or Zola cheese, divided
  • 6 Metropolitan Market Organic or U-Pick Eggs
  • 2 cups half-and-half or whole milk
  • 1 tsp salt
  • 1/4 tsp black pepper


  1. Preheat oven to 200°F. Place bread on a baking sheet and toast in oven for 20 to 30 minutes, until dry.
  2. While bread dries, cook bacon in a 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. To assemble strata, place bread cubes in a buttered 8-inch square baking dish. Add vegetables, bacon and 1 cup cheese. Toss to incorporate.
  5. Whisk eggs, half and half, salt and pepper in a medium bowl until blended. Pour over strata and mix well. Cover with plastic wrap and refrigerate for 1 hour or overnight.
  6. Remove strata from refrigerator and let stand for 15 minutes while preheating oven to 325°F. Uncover strata and sprinkle with remaining cheese. Bake for 45 minutes or until strata puffs, is golden brown and set in the center. Transfer to wire rack to cool for 5 minutes.
  7. Cut into squares and serve warm or at room temperature.
  8. Recipe Variations:
  9. Replace spinach with 1 pound of trimmed asparagus cut into 1-inch pieces or 12 ounces sliced mushrooms. Add 2 teaspoons finely chopped fresh thyme or rosemary leaves while cooking vegetables.

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