Christmas Morning Strata
Savory Bacon, Mushroom & Spinach Breakfast Bake
Prep Time
20 mins
Soak Time
Overnight
Bake Time
45–55 mins
grocery Ingredients
- The Base
- 1 loaf crusty bread (Sourdough, French, or Italian), cut into 1-inch cubes. Stale bread works best.
- The Fillings
- 8–10 slices bacon, cooked crispy and crumbled
- 8 oz mushrooms (cremini or button), sliced
- 1 bunch green onions, sliced (use whites and greens)
- 5 oz fresh spinach (approx. half a bag)
- 2 cups shredded cheese (Gruyère, Swiss, or Sharp Cheddar)
- The Custard
- 8–10 large eggs
- 2 ½ cups whole milk (or half milk/half cream)
- 1 tbsp Dijon mustard, salt & black pepper
cooking Instructions
Prep the Mix-ins
Fry the bacon in a skillet until crispy. Remove, crumble, and set aside. Drain most of the grease, leaving about 1 tablespoon in the pan. Add the mushrooms and sauté over medium-high heat until browned. Add the green onions for the last minute to soften.
The Spinach Adjustment (Crucial Step)
Add the fresh spinach to the hot pan with the mushrooms and onions. Sauté for 1–2 minutes until it wilts down. Remove from heat immediately.
Note: If there is excess liquid in the bottom of the pan from the spinach, drain it off. This prevents the bread from getting soggy.
Assemble
Grease a 9x13 baking dish with butter or cooking spray. Spread half the bread cubes in the bottom. Top with half the bacon, the spinach/mushroom mix, and the cheese. Repeat layers with the remaining ingredients.
The Soak (Christmas Eve)
Whisk together the eggs, milk, Dijon mustard, salt, and pepper in a bowl. Pour evenly over the casserole. Press the bread down slightly with a spatula to ensure it absorbs the liquid. Cover and refrigerate overnight.
Bake (Christmas Morning)
Preheat oven to 350°F (175°C). Remove the casserole from the fridge while the oven heats. Bake covered with foil for 20 minutes. Remove foil and bake for another 25–35 minutes until the center is set (no liquid jiggling) and the top is golden brown. Let stand for 10 minutes before serving.