Bacon Spinach Strata

Photo: psfreeman

This make-ahead breakfast dish is full of flavor, fast and filling. From Kris Kebisek: Brookfield, Wisconsin. Recipe published in Simple & Delicious November/December 2008.

Yield: 12 servings
Community Recipe from

Recipe Time

Prep Time:
Cook Time:
Refrigerate: 8 Hours
Stand: 10 Minutes


Ingredients

  • 1 8-ounce package(s) sliced mushrooms
  • 1 bunch(es) green onions, sliced
  • 2 teaspoon(s) canola oil
  • 1 loaf(s) (1 pound) day old bread, cut into 3/4-inch cubes
  • 1 cup(s) (4 ounces) shredded Swiss cheese
  • 1 package(s) (1 pound) sliced bacon, cooked and crumbled
  • 2 cup(s) (8 ounces) shredded cheddar cheese
  • 1 10-ounce package(s) frozen chopped spinach, thawed and squeezed dry
  • 9 eggs
  • 3 cup(s) milk
  • 1/2 teaspoon(s) each onion powder, garlic powder and ground mustard
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) pepper

Preparation

  1. • In a large skillet, saute mushrooms and onions in oil until tender. Place half of the bread cubes and 1/2 cup Swiss cheese in a greased 13-in. x 9-in. baking dish. Layer with bacon, cheddar cheese, mushroom mixture, spinach and remaining Swiss cheese and bread cubes.
  2. • In a large bowl, combine the eggs, milk and seasonings. Pour over casserole. Cover and refrigerate overnight.
  3. • Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 375° for 45-55 minutes or until a knife inserted near the center comes out clean (cover loosely with foil if top browns too quickly). Let stand for 10 minutes before cutting.
January 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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