Spinach Bacon Breakfast Strata
This Spinach Bacon Breakfast Strata is the ultimate make-ahead brunch dish! Loaded with smoky bacon, tender spinach, melty cheeses, and fluffy challah bread, all soaked in a rich egg custard, it’s baked until golden and bubbling. Perfect for holidays, weekends, or feeding a hungry crowd.
Ingredients
- 1 lb. bacon cooked and crumbled
- 2 cups whole milk
- 10 large eggs
- 2 tsp. Dijon mustard
- ½ tsp. red pepper flakes
- 2 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 6 Tbsp. unsalted butter plus more for greasing dish
- 4 garlic cloves chopped
- 1 cup sliced green onions
- 20 oz. frozen chopped spinach thawed and squeezed dry
- 1 loaf challah bread about 6 cups, cubed
- 1 cup shredded extra-sharp cheddar divided
- 1 cup Gruyère cheese divided
- ½ cup freshly grated Parmesan divided
Instructions
- Whisk milk, eggs, Dijon, red pepper flakes, salt, pepper, and half the bacon.
- Melt butter and sauté garlic, green onions, and spinach. Remove from heat.
- Grease a 9×13 baking dish. Add cubed bread.
- Pour sautéed mixture over bread and toss gently.
- Pour egg mixture over, then stir in most of the cheeses.
- Cover and refrigerate 8 hours or overnight.
- See full steps with tips & photos → https://mischacrossing.com/spinach-bacon-breakfast-strata/
Notes
- Substitute fresh spinach (cooked and drained) if preferred.
- Challah can be replaced with brioche or French bread.
- Keeps well—store leftovers in the fridge for up to 3 days and reheat in the oven.