Bacon, Cheddar and Spinach Strata


Even with just one layer of filling in the middle of this strata, you'll be looking at a gorgeous casserole which should thoroughly impress your brunch guests . . . bottomless Mimosas or no.

Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hrs 5 mins
12 servings


  • 1 tablespoon bacon grease

  • 1 (1 pound) loaf day-old bread, cubed

  • 12 large eggs

  • 2 teaspoons kosher salt

  • ½ teaspoon freshly ground black pepper

  • 1 pinch cayenne pepper

  • 1 pinch freshly grated nutmeg

  • 2 ½ cups heavy cream

  • 1 pound sliced bacon, cut crosswise into 1/2-inch strips

  • 1 pound fresh spinach, wilted, squeezed dry

  • 12 ounces shredded extra-sharp Cheddar cheese, divided


  1. Oil bottom and sides of a 9x13-inch baking dish with about a tablespoon of bacon fat.

  2. Place bread cubes in a large mixing bowl.

  3. Crack eggs into a separate mixing bowl. Season with salt, pepper, cayenne, and nutmeg. Add cream and whisk mixture thoroughly.

  4. Pour egg/cream mixture over the bread cubes and mix to distribute ingredients evenly. Allow bread mixture to sit about 15 minutes to absorb the liquid.

  5. Transfer half of the bread mixture to the baking pan; spread evenly over the bottom and press mixture down a bit. Top with half of the grated Cheddar cheese. Add cooked bacon pieces in an even layer over the cheese. Place the cooked spinach over the bacon; top with half of the remaining cheese. Finish with the rest of the soaked bread cubes, spread evenly and pressed down slightly. Sprinkle with the rest of the grated cheese. Cover and let strata sit at room temperature for 1 hour before baking.

  6. Preheat oven to 350 degrees F (175 degrees C).

  7. Bake strata in preheated oven until set, about 45 minutes. Optionally, you can broil the strata for a minute or two to brown the top.

    close up view of a slice of Bacon, Cheddar and Spinach Strata on a white plate
    Chef John

Cook's Notes:

If you want something a little eggier, a little more quiche-like, just simply increase the amount of egg custard used. As long as your pan is deep enough, you could as much as double the eggs and cream in this.

This is a very rich dish, so you may want to cut the cream with milk. In fact, many people use all milk for this, but I do enjoy the extra butterfat the cream provides. As usual, let your conscience be your guide.

You can used thawed, drained frozen spinach instead of fresh. You'll need enough to cover one layer.

Instead of waiting for an hour to bake the prepared strata, you can bake it immediately or cover and refrigerate overnight and bake the next day.

Nutrition Facts (per serving)

535 Calories
40g Fat
24g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 535
% Daily Value *
Total Fat 40g 51%
Saturated Fat 20g 100%
Cholesterol 268mg 89%
Sodium 1169mg 51%
Total Carbohydrate 24g 9%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 22g
Vitamin C 11mg 55%
Calcium 350mg 27%
Iron 3mg 19%
Potassium 415mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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