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My review
Bacon, Cheddar and Spinach Strata
Chef John
"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."
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Ingredients
1 h 5 m servings 546 calsOriginal recipe yields 12 servings
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Directions
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Prep
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Ready In
- Oil bottom and sides of a 9x13-inch baking dish with about a tablespoon of bacon fat.
- Place bread cubes in a large mixing bowl.
- Crack eggs into a separate mixing bowl. Season with salt, pepper, cayenne, and nutmeg. Add cream and whisk mixture thoroughly.
- 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.
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
Footnotes
- 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.
- Tip
- Parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
Per Serving: 546 calories; 41 g fat; 23.5 g carbohydrates; 21.8 g protein; 269 mg cholesterol; 1170 mg sodium. Full nutrition
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Reviews
Read all reviews 3442 Ratings
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Most helpful positive review
12/14/2016
Delicious! A real treat. I served it for brunch with a fruit salad. Used frozen spinach, old white Cheddar and crusty French loaf (day old). Added 6 green onions and assembled the night before...
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12/14/2016
Delicious! A real treat. I served it for brunch with a fruit salad. Used frozen spinach, old white Cheddar and crusty French loaf (day old). Added 6 green onions and assembled the night before...
6/2/2016
I used 2 cups half and half and 1/2 cup heavy cream. Be sure the bread soaks up just about all the liquid. It was the first time I made a strata, and it was a big hit. Delicious!
6/5/2016
My family absolutely loves this. I double the egg mixture because we like a lot of custard and add chives and dehydrated onion flakes to the egg mixture. Thank you for this recipe. You can get c...
3/27/2016
I enjoyed this dish very much. Couldn't get my picky two year old to touch it, but the free spirit 1 year old dived in!
12/28/2017
This was a hit in our family! Thanks for another great recipe! I used all milk and I actually halved it and made it in a smaller casserole dish. I subbed bacon with sausage since that's what I h...
11/19/2017
Made meat -free. Added 3 eggs to the 12. Added carmelized one large yellow onion instead of meat, spread over spinach. Used combo of 2 cups half and half and 1/2 cup heavy cream. Was definitely ...
4/23/2017
Followed the directions, watched the chef's entertaining "how to" video and it came out as promised: AWESOME!! No modifications were made.
4/21/2017
Made it for weeekend guests and it was awesome. Th video helped 100 percent. I used fresh spinach
4/16/2017
This was the bomb at my very large family's Easter breakfast! The only addition was I carmelized an onion and mixed it into the spinach layer. Folks asked for seconds & the recipe! Annnd no left...