Bacon Spinach Strata

20 Min.
45 Min.
10
Ingredients
8
slices firm whole wheat bread, cut into 1-inch cubes, about 7 cups (divided) (8-10 slices)
8 slices firm whole wheat bread, cut into 1-inch cubes, about 7 cups (divided) (8-10 slices)
2
cups shredded sharp Cheddar cheese (divided)
2 cups shredded sharp Cheddar cheese (divided)
2
cups lightly packed, pre-washed, fresh baby spinach leaves
2 cups lightly packed, pre-washed, fresh baby spinach leaves
2
teaspoons dried basil leaves
2 teaspoons dried basil leaves
6
eggs
6 eggs
2
cups milk
2 cups milk
2
teaspoons Better Than Bouillon® Reduced Sodium Seasoned Vegetable Base
2 teaspoons Better Than Bouillon® Reduced Sodium Seasoned Vegetable Base
1
tablespoon Dijon mustard
1 tablespoon Dijon mustard
¼
teaspoon salt
¼ teaspoon salt
¼
teaspoon black pepper
¼ teaspoon black pepper
½
pound bacon
½ pound bacon
Directions
  1. Coat a 13x9-inch glass baking dish with cooking spray.
  2. Place 3½ cups bread cubes in the bottom of baking dish. Evenly top with 1 cup cheese and spinach leaves, sprinkle with basil. Place remaining 3½ cups bread cubes over spinach leaves.
  3. In a medium bowl, whisk eggs. Add milk, Vegetable Base, mustard, salt and pepper whisk until base dissolves; evenly pour over bread.
  4. Cover and refrigerate for 12-24 hours.
  5. Preheat oven to 350°F.
  6. Before baking; top mixture with ½ cup cheese. Bake strata until done, about 40-45 minutes, or until knife inserted in center comes out clean.
  7. While strata is baking, pan fry bacon in large non-stick skillet over medium heat turning occasionally, until done. Drain, cool and crumble.
  8. Sprinkle remaining ½ cup cheese over strata and top with bacon crumbles. Serve after cheese begins to melt.
This strata is a wonderful brunch choice and makes a great make-ahead recipe Refrigerate 12 hours after prep but before cooking.

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