Ina Garten's Breakfast Strata

Cooking MethodBaking

CuisineAmerican

CoursesBreakfast

Best SeasonAvailable

Ingredients

8 cups (about a 12-ounce loaf) of cubed bread (I recommend big chunks of a crispy baguette or sourdough loaf)
8 slices of uncooked bacon
1/2 cup chopped onion
3 garlic cloves, finely minced
3 packed cups fresh chopped spinach*
9 large eggs
2 cups whole milk
1 teaspoon salt
1 teaspoon ground mustard
1/4 teaspoon fresh ground black pepper
1 1/2 cups shredded parmesan cheese
Optional garnishes: fresh ground black pepper, flaky sea salt, and/or extra parmesan cheese

Description

Ina Garten's Breakfast Strata is a simple egg casserole dish combining eggs, bread, sautéed spinach, crisp bacon, and plenty of parmesan cheese. Make each mouthful chewy and textured by using crusty day-old bread (not flat and spongey). You can make the strata ahead of time and bake it fresh the next morning for the best flavor. Each mouthful is packed with texture and taste, making it difficult to stop at just one bite!

Instructions

Grease or spray a 9 x 13-inch (or similar size) casserole dish with nonstick spray.
Arrange the bread in a single layer in the dish and set it aside.
In a large skillet, cook the bacon according to the package directions. Remove all but 1 tablespoon of the fat. (Alternatively, drain all of the fat and add 1 tablespoon of olive oil to the skillet.) Allow the bacon to cool until it is safe to handle. Then, slice it into bite-sized pieces. Sprinkle the bacon over the bread.
Add the onion and garlic to the skillet and cook for 4 minutes over medium heat until tender. Add the spinach and cook, stirring periodically, until the spinach has wilted, about 2-3 minutes. Remove from the heat. Spoon the spinach mixture over the bread/bacon and top with the cheese.
In a large mixing bowl, combine the eggs, milk, salt, ground mustard, and pepper. Distribute equally over the cheese. Cover securely and place in the refrigerator for 1 hour or overnight (up to 12-16 hours).
Allow the casserole to come to room temperature for 15 minutes after removing it from the refrigerator.
Preheat the oven to 375 degrees Fahrenheit (191 degrees Celsius).
Bake the casserole for 20 minutes, uncovered. Bake for 30-35 minutes, loosely covered with aluminum foil. The casserole is done when the sides are browned and the center is puffy. This normally takes 50-55 minutes altogether.
Remove from the oven, sprinkle with desired garnish(es), and set aside for 5 minutes before serving.
Refrigerate leftovers for up to 5 days, securely wrapped in plastic wrap. Microwave to reheat.

Notes

Bread: Make your own crispy, crusty bread, such as artisan bread, or buy a loaf or baguette from the bakery at your local grocery store. If you can find a crusty loaf of sourdough bread, by all means, use that in this recipe. It's fantastic in this strata. Cut the loaf into large bite-size bits for the greatest flavor and texture, and then leave the chunks out for several hours or overnight (uncovered) to dry out. This allows them to absorb more fluids.

Spinach: If you like, you may use an 8-10 ounce box of frozen spinach. Thaw completely and then wipe away any excess moisture. However, if you are using fresh spinach, sauté the fresh spinach in the same manner as you would fresh spinach. You may also substitute fresh kale or arugula.

Keywords: breakfast, easy