This savory breakfast casserole dish is made in a pie plate or cast-iron skillet and baked to perfection. Bacon, spinach, onions, and tomatoes along with cubed bread makes the most perfect breakfast comfort food.
I love this strata for its simplicity and beauty. With its bread-pudding like texture and the thin crispy cheese layer top, this strata is breakfast comfort food for the soul. Although there is bacon in this dish, it is not intended to be the star ingredient. Instead the spinach, bacon, onions, and tomatoes work harmonious together not trying to outshine one another. With every warm bite you can taste everything like a symphony of flavor. The bacon provides a nice salty smokiness whereas the sweet grape tomatoes provide a nice light acidic sweet touch. The spinach adds a nice pop of color and the onions add a depth of flavor only onions can provide.
Ingredients :
- 6 cups (one-inch) cubed day old rustic bread
- ½ pound bacon, cut into small bits and cooked
- ½ medium chopped onion, sautéed for 5 minutes
- 8 cups baby spinach, cooked for 2 minutes in boiling water and carefully squeezed of all water
- 1 cup grape tomatoes, halved
- 4 ounces (about 1packed cup) cheddar cheese, shredded
- 4 large eggs
- ¾ cup milk
- ½ cup heavy cream
- ½ teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- Garnish: 2 tablespoons chopped parsley
Directions :
Spray a deep dish pie plate or 10 inch cast-iron skillet with cooking spray.
Evenly layer the bread cubes at the bottom of the dish.
In this order, evenly layer the bacon, onion, spinach, tomatoes, and cheese.
In a separate bowl, whisk eggs, milk, cream, mustard, salt, and pepper.
Evenly pour the egg mixture around the pie plate.
Cover the dish with plastic wrap or foil and allow to rest in the refrigerator for at least 1 hour or overnight.
When ready to bake, remove the strata from the refrigerator and set it on the countertop. This will give it a chance to warm up to room temperature while the oven is preheating.
Preheat the oven to 350 degrees F.
Bake the strata for 45-55 minutes uncovered until it is golden brown. The strata should look and feel set (to the light touch) and not feel liquidy.
Remove the strata from the oven and allow it to cool for 10 minute before cutting or serving.
Garnish with fresh chopped parsley before cutting into 6 or 8 slices.
