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Bacon Spinach Strata

 Bacon Spinach Strata
Full of flavor, fast and filling, this make-ahead breakfast dish is pretty enough for any holiday brunch buffet. It disappears in minutes. And being able to prepare it the night before makes handling hectic mornings a snap! —Kris Kebisek, Brookfield, Wisconsin
12 ServingsPrep: 30 min. + chilling Bake: 45 min. + standing


  • 1 package (8 ounces) sliced mushrooms
  • 1 bunch green onions, sliced
  • 2 teaspoons canola oil
  • 1 loaf (1 pound) day old bread, cut into 3/4-inch cubes
  • 1 cup (4 ounces) shredded Swiss cheese
  • 1 package (1 pound) sliced bacon, cooked and crumbled
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 9 eggs
  • 3 cups milk
  • 1/2 teaspoon each onion powder, garlic powder and ground mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • In a large skillet, saute mushrooms and onions in oil until tender.
  • Place half of the bread cubes and 1/2 cup Swiss cheese in a greased
  • 13-in. x 9-in. baking dish. Layer with bacon, cheddar cheese,
  • mushroom mixture, spinach and remaining Swiss cheese and bread
  • cubes.
  • In a large bowl, combine the eggs, milk and seasonings. Pour over
  • casserole. Cover and refrigerate overnight.
  • Remove from the refrigerator 30 minutes before baking. Bake,

2 of 2

Bacon Spinach Strata (continued)

Directions (continued)

  • uncovered, at 375° for 45-55 minutes or until a knife inserted
  • near the center comes out clean (cover loosely with foil if top
  • browns too quickly). Let stand for 10 minutes before cutting. Yield:
  • 12 servings.
Nutritional Facts: 1 piece equals 382 calories, 22 g fat (10 g saturated fat), 204 mg cholesterol, 817 mg sodium, 25 g carbohydrate, 2 g fiber, 21 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.