Photo: Hector Manuel Sanchez; Food Styling: Karen Rankin; Prop Styling: Kay E. Clarke
Active Time
20 Mins
Total Time
9 Hours 40 Mins
Yield
Serves 6 (serving size: about 3/4 cup)

This dish has fewer than 20g of total carbs--about half of what you'll find in classic bread-based casseroles. Greek yogurt, eggs, and cheese pack a mighty protein punch, while a touch of bacon seasons to perfection. The strata is best if allowed to soak overnight. Not only does this build in make-ahead convenience, it also allows the bread to fully absorb the egg mixture--yielding a creamy texture inside, while the top bread pieces get delightfully crisp.

How to Make It

Step 1

Cook bacon in a large skillet over medium until crisp, about 6 minutes. Transfer bacon to a paper towel-lined plate, reserving 1 1/2 tablespoons drippings in skillet; discard any remaining drippings. Finely chop bacon; set aside.

Step 2

Add onion and garlic to drippings in skillet over medium-high heat; cook, stirring occa­sionally, until onion is browned and tender, about 10 minutes. Add spinach; cook until spinach wilts, about 2 minutes, stirring constantly. Toss together chopped bacon, onion mixture, bread cubes, and cheese in a large bowl. Arrange mixture evenly in an 8-inch square glass or ceramic baking dish coated with cooking spray.

Step 3

Combine milk, yogurt, eggs, egg whites, mustard, pepper, and salt in a large bowl; stir with a whisk until well combined. Pour evenly over bread mixture. Cover and chill 8 hours or overnight.

Step 4

Preheat oven to 350°F. Uncover baking dish; let strata stand at room temperature as oven preheats. Bake strata in preheated oven until top of strata is browned and a knife inserted in center comes out clean, about 1 hour. Let strata stand for 5 minutes before serving.

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Ratings & Reviews

Spinach, bacon, and gruyere breakfast strata

pagosadeb
December 26, 2016
I made this the night before Christmas and baked it in the morning.  It was delicious!The ingredients are pretty much easy to find, and even the cave aged Gruyere cheese was available in our market!  For the whole grain bread I used a very crusty round artisan bread that I cut in half and then cubed it into the 1" cubes that were called for in the recipe.  Didn't have the low fat milk, so I used 2%.  It baked up really nice and it made a very tasty morning breakfast on Christmas!!!  It will be a tradition to make this each year now, plus I like the lower calories and carbs!