The days are getting cooler and shorter now, and I’m starting to think about comfort food. And there isn’t much that’s more comforting than this simple breakfast strata. It always comes back to the cheese, doesn’t it? There’s enough of it in this recipe to warm you up on the coldest of days. But with both spinach and mushrooms in the recipe, you can convince yourself you’re eating healthy, too. And don’t let the name “Breakfast Strata” fool you – this is wonderful served any time of day.
Cheesy Bacon, Mushroom and Spinach Breakfast Strata
(adapted from Brown Eyed Baker)
9 – 10 slices bacon, cooked, coarsely chopped, drippings reserved
8 ounces cremini mushrooms, chopped or sliced
1 cup baby spinach, coarsely chopped
1 1/2 cups cheddar cheese
1 cup mozzarella cheese (first amount)
1 small loaf of bread (about 10 ounces), slightly staled, cut into 3/4″ cubes
salt and pepper, to taste
1 cup mozzarella cheese (second amount)
1/2 cup parmesan cheese
Fresh chives, chopped (optional)
Preheat oven to 425 degrees.
Heat 2 Tbsp of the reserved bacon drippings in a 10″ skillet and place over medium heat. Add the sliced mushrooms and cook until all the moisture has been released and has evaporated. Remove the mushrooms from the pan and return to the heat.
Add the spinach to the pan and toss, cooking just until slightly wilted but still bright green. Remove from the pan and turn off the heat.
In a large bowl, whisk together the eggs until completely blended, seasoning them with salt and fresh black pepper. Add cheddar cheese, 1 cup mozzarella and bread, and fold together with a spatula until all the bread has been moistened.
Turn mixture into a 1 1/2 quart baking dish, pressing down if necessary. Sprinkle remaining mozzarella and parmesan cheese on top, and bake for 15 to 20 minutes, until the strata is set and the top is golden brown.
Sprinkle with chives (if using) and serve. Leftovers can be stored in the fridge up to 3 days.