For such a simple dish, I sure have a lot of additional info to cover regarding the construction of this beautiful bacon, cheddar, and spinach strata. First of which, is the somewhat unusual name. Whoever invented this recipe apparently thought it looked like layers of rock, known in geological circles as, “strata.”
I guess it sort of does, and probably would a lot more, if we used a deeper dish, and did more layers. Regardless, even with just one layer of filling in the middle, you’ll still be looking at a gorgeous casserole, which should thoroughly impress your brunch guests…bottomless Mimosas or no.
As I mentioned in the video, if you want something a little eggier, a little more quiche-like, just simply increase the amount of egg custard used. As long as your pan is deep enough, you could as much as double the eggs and cream in this.
Speaking of the cream, this is a very rich dish, so you may want to cut the cream with milk. In fact, many people use all milk for this, but I do enjoy the extra butterfat the cream provides. As usual, let your conscience be your guide.
Above and beyond that, this recipe just begs for personalization. I’m not sure what your favorite omelet ingredients are, but I do know they would work in this, and work really well. I hope you give this a try soon. Enjoy!
Ingredients for 12 portions:
1 pound loaf of day old bread, cubed
12 large eggs
2 1/2 cups heavy cream, milk, or any combination thereof
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
pinch cayenne
pinch nutmeg
1 pound bacon, sliced and cooked crisp
1 pound fresh spinach, wilted, and squeezed dry (or enough thawed, drained frozen spinach to cover one layer)
12 ounces extra-sharp cheddar cheese, divided (use 1/2 over the first layer of bread, 1/4 over the spinach, and the last 1/4 over the top layer of bread)
- Bake at 350 F. for 45 minutes or until set. Then broil for a minute or two to brown the top.
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