Bacon Spinach and Feta Breakfast Strata
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 5 mins
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Additional Time
1 hr
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Total Time
2 hrs 15 mins
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Servings
6 people
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Calories
630 kcal
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Course
Main Course, Breakfast, Brunch
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Cuisine
American
Bacon Spinach and Feta Breakfast Strata
Description
This strata uses cubed sandwich bread as the base, layered with a sautéed mixture of spinach, diced onions, and garlic cooked in butter until soft. Crisply cooked bacon is crumbled on top, followed by crumbled feta and grated Parmesan cheeses. The egg custard mixture of large eggs, milk, half and half, salt, pepper, and ground mustard is poured over the layers and allowed to soak in.
The casserole must rest covered in the refrigerator for at least an hour and up to 24 hours to fully absorb the flavors and moisture. It is baked at 375°F, generally covered with foil, until set and then optionally uncovered to finish baking. The result is a savory and creamy dish with the mild tang of feta balanced by the salty bacon and the tender spinach.
This strata suits breakfast, brunch, or even a light dinner and pairs well with fresh fruit or a simple salad. Using white bread achieves a soft texture, but substitutes can be used as preferred.
Prepare in advance to save time on the day of serving. Frozen spinach should be thawed and excess moisture pressed out before sautéing to avoid sogginess. Mustard adds depth but can be switched to Dijon or yellow for different flavor profiles. Cheese choices are flexible according to preference and availability.
Ingredients
- 8 cups white sandwich bread cubed
- 8 cups spinach packed, or approximately 10 oz fresh or frozen, fresh
- 1 large onion diced
- 6-8 lices Bacon
- 3 cloves garlic minced
- 2 tablespoons butter salted
- 8 large egg
- 1 teaspoon ground mustard
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 6 oz feta cheese
- 1 cup Parmesan Cheese
- 1/2 cup half and half
- 1 cup milk 2%
Instructions
- Melt butter in a large skillet. Add onion and garlic and saute until soft and translucent for approximately 5 minutes. Add spinach and stir until cooked and wilted, approximately 2 minutes. Remove from heat and set aside.
- Meanwhile, cook the bacon in another saute pan until browned and fat rendered.
- In a large bowl, add all of the eggs, milk, cream, salt, pepper, and ground mustard. Whisk until well combined.
- Grease your baking tray with butter and add cubed bread in a single layer. Add spinach and onions, spreading evenly as possible over the bread. Crumble bacon and sprinkle over the top of the spinach and onion mixture. Sprinkle feta and Parmesan cheese in an even layer over the top. Then gently pour in the egg and milk mixture.
- Cover with plastic wrap and store in fridge for at least an hour and up to 24 hours.
- Pre-heat oven to 375° F. Remove baking dish from the fridge and let come up to room temp for 15-20 minutes.
- Baked covered lightly with aluminon foil for 30 minutes. Remove foil and bake for another 25 minutes uncovered.
- Enjoy!
Notes
- The strata can be prepared in advance and refrigerated from 1 to 24 hours for best flavor absorption.
- Frozen spinach must be thawed and squeezed dry before cooking to prevent excess moisture.
- Ground mustard can be substituted with a tablespoon of yellow or Dijon mustard depending on taste preference.
- Cheese options include swapping or combining feta with mozzarella or cheddar to vary flavor.
- Adjust milk and half and half proportions as desired for creaminess; more half and half provides a richer custard.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 630 kcal
% Daily Value*
| Calories | 630kcal | 32% |
| Carbohydrates | 29g | 10% |
| Protein | 21g | 42% |
| Fat | 48g | 74% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 256mg | 85% |
| Sodium | 1132mg | 47% |
| Potassium | 410mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 3443IU | 69% |
| Vitamin C | 10mg | 11% |
| Calcium | 465mg | 47% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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