Cheesy Bacon, Mushroom & Spinach Breakfast Strata

Cheesy Bacon, Mushroom & Spinach Breakfast Strata | browneyedbaker.com #recipe

Just when I got myself into a breakfast groove of cottage cheese or yogurt with strawberries and blueberries, I went ahead and made this. Good luck trying to convince my taste buds that my dairy and fruit combo is just as delicious. I was flipping through some of my saved recipes looking for something new and different to try for breakfast.

Cheesy Bacon, Mushroom & Spinach Breakfast Strata | browneyedbaker.com #recipe

I had about six different versions of breakfast casseroles and stratas saved, all a slight bit different, but all consisting of bread, eggs, cheese, and a variety of other ingredients. I took the idea and ran with it, and ended up with this dish of bread-y, cheesy amazing breakfast-ness.

Cheesy Bacon, Mushroom & Spinach Breakfast Strata | browneyedbaker.com #recipe

I combined┬ácubed bread with bacon, mushrooms, spinach and FOUR different cheeses. Along with eggs, of course. The result is only the most amazing breakfast I’ve eaten in I don’t know how long. I loved how the bread towards the bottom was soft and the cubes that sat on the top of the baking dish got toasted and crunchy underneath a layer of cheddar cheese. I’ve totally convinced myself that it’s healthy because it has not one, but TWO vegetables! Mushrooms and spinach, for the win!

Cheesy Bacon, Mushroom & Spinach Breakfast Strata | browneyedbaker.com #recipe

I call this a breakfast strata, but you can totally make it for brunch, lunch or dinner, as well. Serve it with a light salad, or with nothing else at all. I guess if I eat it for a meal other than breakfast, then I can still have my berries and… success!

Cheesy Bacon, Mushroom & Spinach Breakfast Strata | browneyedbaker.com #recipe

One year ago: Veggie Pizza Appetizer
Two years ago: Cookies and Cream Ice Cream
Three years ago: Date, Rum & Pecan Ice Cream
Four years ago: Southern Banana Pudding
Five years ago: Seven-Layer Bars
Six years ago: Eclairs and Cream Puffs

Cheesy Bacon, Mushroom & Spinach Breakfast Strata

Yield: 6 to 8 servings

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Layers of bread, bacon, mushrooms, spinach and cheese baked up with eggs for a serious breakfast treat.

Ingredients:

8 ounces bacon, cooked, coarsely chopped, drippings reserved
12 ounces cremini mushrooms, stems removed and sliced
1 cup baby spinach, coarsely chopped
8 ounces mozzarella cheese, shredded
8 ounces grated Parmesan cheese
4 ounces Gruyere cheese
1 small loaf of bread (about 10 ounces), slightly staled, cut into ¾-inch cubes
6 eggs
Salt and pepper, to taste
4 ounces sharp cheddar cheese, shredded
Fresh chives, chopped, to garnish

Directions:

1. Preheat oven to 425 degrees F.

2. Heat 2 tablespoons of the reserved bacon drippings in a 10-inch skillet, and place over medium heat. Add the sliced mushrooms, season with fresh black pepper, and cook until all of the moisture has been released and has evaporated. Remove the mushrooms from the pan and return to the heat.

3. Add the spinach to the pan and toss, cooking just until it is slightly wilted, but still bright green. Remove from the pan and turn off the heat.

4. In a large bowl, whisk together the eggs until completely blended, seasoning them with salt and fresh black pepper. Add all of the remaining ingredients into the bowl with the eggs and fold together with a spatula until everything is evenly distributed and all of the bread has been moistened.

5. Turn the mixture into a 1½-quart baking dish, pressing down if necessary (the mixture will sit about 1-inch about the top of the dish). Sprinkle the top with the cheddar cheese and bake for 15 to 20 minutes, until the strata is set and the top is golden brown. Sprinkle chopped chives on top and serve. Leftovers can be stored in the refrigerator for up to 3 days.

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15 Responses to “Cheesy Bacon, Mushroom & Spinach Breakfast Strata”

  1. Averie @ Averie Cooks on June 17, 2014 at 12:37 am

    Love mushrooms and look at all that gooey cheese! Holy good stuff! pinned

    Reply

  2. Res on June 17, 2014 at 6:38 am

    Amazingly good! love it x

    Reply

  3. Sues on June 17, 2014 at 7:54 am

    Sitting at my desk with a yogurt right now and… yeah, I would be SO much happier if this was in front of me!

    Reply

  4. Turner on June 17, 2014 at 8:43 am

    Hi this looks delish! Can it be assembled the night before and baked in the morning? Thanks!

    Reply

    • Michelle on June 17th, 2014 at 4:44 pm

      Hi Turner, I think you could do that without an issue.

      Reply

  5. Jen of My Tiny Oven on June 17, 2014 at 10:33 am

    WOW, this looks amazing! I wish I has some for breakfast.

    Reply

  6. Matt Robinson on June 17, 2014 at 12:14 pm

    This looks so insanely good!!!

    Reply

  7. Arthur in the Garden! on June 17, 2014 at 1:00 pm

    Yummy~

    Reply

  8. Kelly on June 17, 2014 at 3:53 pm

    This looks Delish!

    Reply

  9. Olivia - Primavera Kitchen on June 17, 2014 at 5:01 pm

    Woah, now this is making me hungry right now. What a great breakfast!!

    Reply

  10. Emily @ Life on Food on June 17, 2014 at 8:36 pm

    I had a strata for the first time at a baby shower the other week. So good! Where have I been?

    Reply

  11. Dawn on June 21, 2014 at 9:43 am

    Hi
    Did you use French bread, challah, sourdough or regular white sandwhich bread?
    I think my husband would love love this.
    Thanks,

    Dawn :)

    Reply

    • Michelle on June 21st, 2014 at 7:08 pm

      Hi Dawn, I used a rustic Italian, but you could use any type of bread you’d like. Just make sure it’s a little stale, so that the egg mixture soaks in but doesn’t cause the bread to break down.

      Reply

  12. Natalie on June 22, 2014 at 11:09 am

    Could you use a different type of dish? I don’t have the type you are using, and if you used like a 9×13 would you change the baking time? and how many does this serve?

    Reply

    • Michelle on June 26th, 2014 at 10:39 am

      Hi Natalie, Any baking dish you have that’s 1.5-2 quarts will work. A 9×13 is significantly larger; if you use that, you will need to reduce the baking time. Servings are always listed in the recipe itself, right under the title, where the prep time and baking time are listed.

      Reply

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