Spinach Bacon and Cheese Strata
Elevate your brunch game with this indulgent Spinach Bacon and Cheese Strata, a savory bread pudding that's packed with bold flavors and rich textures. Layers of crispy thick-cut bacon, sautéed fresh spinach, and a blend of sharp cheddar and Parmesan cheeses are nestled between cubes of hearty day-old bread, all soaked in a creamy, custard-like mixture of eggs, whole milk, and a hint of Dijon mustard. This make-ahead strata is perfect for entertaining, as you can prepare it the night before and bake it to golden perfection the next morning. With its irresistible combination of smoky, cheesy, and buttery goodness, this dish is ideal for holiday breakfasts, weekend brunches, or any crowd-pleasing gathering.
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Recipe Information
Ingredients
- 8 slices Thick-cut bacon
- 1 tablespoon Butter
- 6 cups Fresh spinach
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 6 cups Bread (preferably day-old, cut into 1-inch cubes)
- 2 cups Shredded sharp cheddar cheese
- 0.5 cups Grated Parmesan cheese
- 8 large Eggs
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 teaspoons Dijon mustard
Instructions
Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a large skillet over medium heat, cook the bacon until crisp. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain. Once cooled, crumble the bacon into small pieces.
Remove most of the bacon grease from the skillet, leaving about 1 tablespoon. Add the butter to the skillet and melt over medium heat.
Add the spinach to the skillet and sauté until wilted, about 2-3 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
In the prepared baking dish, spread half of the bread cubes in an even layer. Top with half of the sautéed spinach, half of the crumbled bacon, and half of the cheddar cheese. Repeat the layers with the remaining bread cubes, spinach, bacon, and cheddar cheese. Sprinkle the Parmesan cheese evenly over the top.
In a large mixing bowl, whisk together the eggs, milk, cream, Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well combined.
Pour the egg mixture evenly over the layered bread and cheese in the baking dish. Use the back of a spoon to gently press down the bread, ensuring it soaks up the custard mixture.
Cover the baking dish with aluminum foil and let the strata sit for at least 30 minutes (or refrigerate overnight for convenience).
Bake the strata, covered, for 30 minutes in the preheated oven. Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and the center is set.
Let the strata cool for about 5 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
7243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 326.8 g | 419% | |
| Saturated Fat | 159.0 g | 795% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 2187 mg | 729% | |
| Sodium | 13500 mg | 587% | |
| Total Carbohydrate | 760.3 g | 276% | |
| Dietary Fiber | 52.3 g | 187% | |
| Total Sugars | 73.0 g | ||
| Protein | 302.1 g | 604% | |
| Vitamin D | 13.6 mcg | 68% | |
| Calcium | 4011 mg | 309% | |
| Iron | 51.6 mg | 287% | |
| Potassium | 2942 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
