Our make-ahead Bacon Spinach Strata is full of flavor, fast and filling; perfect for a weekend breakfast or brunch.
Recipe tags: vegetable base, advanced difficulty, breakfast, pork, roast
Ingredients
| Quantity | Ingredient |
|---|---|
| 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 | lightly packed, pre-washed, fresh baby spinach leaves |
| 2 tsp | dried basil leaves |
| 6 eggs | |
| 2 cups | milk |
| 2 tsp | Better Than Bouillon® Seasoned Vegetable Base (Reduced Sodium) |
| 1 Tbsp | Dijon mustard |
| ¼ tsp | salt |
| ¼ tsp | black pepper |
| ½ lb | bacon |
Directions
Coat a 13x9-inch glass baking dish with cooking spray.
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.
In a medium bowl, whisk eggs. Add milk, Vegetable Base, mustard, salt and pepper whisk until base dissolves; evenly pour over bread.
Cover and refrigerate for 12-24 hours.
Preheat oven to 350°F.
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.
While strata is baking, pan fry bacon in large non-stick skillet over medium heat turning occasionally, until done. Drain, cool and crumble.
Sprinkle remaining ½ cup cheese over strata and top with bacon crumbles. Serve after cheese begins to melt.