{recipe} Cheesy Bacon Breakfast Strata

{recipe} Cheesy Bacon Breakfast Strata

Strata is a breakfast casserole, and it has become my go-to Sunday breakfast or brunch recipe for a crowd: it’s easy, customizable, and you make it the night before so there is no work to do in the morning except turning on the oven. I especially recommend it for the “morning after” if you have a late night or booze-soaked event planned, since you can prep the strata on a Saturday afternoon, revel and party as late as you want on Saturday night, and wake up to a fabulous ready-made breakfast on Sunday morning.

Ingredients

  • Strata is a breakfast casserole, and it has become my go-to Sunday breakfast or brunch recipe for a crowd: it’s easy, customizable, and you make it the night before so there is no work to do in the morning except turning on the oven. I especially recommend it for the “morning after” if you have a late night or booze-soaked event planned, since you can prep the strata on a Saturday afternoon, revel and party as late as you want on Saturday night, and wake up to a fabulous ready-made breakfast on Sunday morning.
  • The basic strata recipe is to cube some bread, add cheese, vegetables, and/or meat, and pour over beaten eggs, milk, and seasonings. After an overnight soak, the strata bakes up fluffy and golden brown and you get a fabulous breakfast in just one pan.
  • There are a million things to put in it, depending on what you like, and in this case I used crispy bacon, gruyere and parmesan cheeses, a little sautéed onion, and some frozen spinach. But feel free to experiment with the type of bread and the add-ins, because it’s very forgiving and always turns out well.
  • RECIPE: Cheesy Bacon Breakfast Strata
  • INGREDIENTS:
  • 1 lb. bacon
  • 1 medium onion, chopped finely
  • 10 oz. frozen spinach, squeezed of excess water and chopped
  • 1 loaf ciabatta, cut in 1 to 2 inch chunks
  • 2 cups grated gruyere
  • 2 cups grated parmesan
  • 9 eggs
  • 2 3/4 cups whole milk
  • 2 Tblsp yellow mustard
  • salt and pepper to taste
Read the whole recipe on off the (meat)hook