Spinach and Bacon Strata
Got a similar recipe from Giada De Laurentiis's show and made it for Easter morning. It was a hit! We dubbed it "Giada Strata" and plan to keep it as a regular holiday meal. I've made a few tweaks of my own to the recipe based on my family's taste and what I had available. This is really good and great when you have company.
- Ready In:
- 2hrs 15mins
- 1 lb bacon, chopped
- 1 onion, chopped
- 8 ounces fresh baby spinach leaves, coarsely chopped
- 2 garlic cloves, minced
- 1 teaspoon seasoning salt (I use Paula Dean's house seasoning)
- 1 lb Italian bread (cubed)
- 1 1⁄2 cups freshly grated parmesan cheese
- 3 cups whole milk
- 10 large eggs
- Preheat oven to 350 degrees. Saute chopped bacon in large skillet until crisp. Using slotted spoon, remove bacon from skillet to paper towel-lined plate to drain.
- Reserve small amount of bacon drippings in skillet. Add onion to skillet and saute until soft, about 5 minutes. Add garlic and spinach and saute 2 minutes. Stir in 1/2 teaspoons seasoning salt and reserved bacon.
- Place half bread cubes in a buttered 9x13" baking dish. Sprinkle half of the cheese over the bread, top with half of the spinach mixture. Repeat layering.
- Whisk milk, eggs, and remaining 1/2 teaspoons of seasoning salt in a large bowl and pour evenly over the strata. Gently push surface of bread down into milk to coat. Chill strata, covered with plastic wrap, at least 2 hours or up to overnight.
- Bake strata uncovered until puffed, golden brown, and cooked through, about 45 minutes. Let stand 5 minutes before serving.
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My Christmas houseguests were very happy with our delicious breakfast, and I was stoked that it was make-ahead. 4 adults ate this for breakfast 2 days in a row, plus there was a little leftover for my little girl to have for lunch (twice). I would say this serves at least 10 "normal" people as we are all big eaters! I subbed crumbled sausage for the bacon, and used half tasty/half parmesan cheese. Used stale white bread leftover from stuffing the turkey. Yum yum yum! Updated: Have made this for Christmas breakfast again, and also for a brunch today. It always gets rave reviews.Reply