Breakfast - Spinach, Bacon & Gruyere Strata

By rainmaker

Ingredients

• 4 center cut bacon slices
• 1-1/2 cups chopped yellow onion (about 1 medium onion)
• 4 garlic cloves, thinly slices
• 6 oz. fresh spinach, chopped
• 6 oz. crusty whole-grain bread, cut into 1 inch cubes
• 3 oz. cave-aged Gruyere cheese, shredded (3/4 cup)
• Cooking spray
• 3/4 cup 1% low-fat milk
• 3/4 cup plain 2% reduced-fat Greek yogurt
• 4 large eggs
• 2 large egg whites
• 1 Tbsp. Djon mustard
• 1/2 tsp. freshly ground black pepper
• 1/4 tsp. kosher salt

Details

Preparation time 20mins

Preparation

Step 1

Cook bacon in a large skillet over medium until crisp, about 6 minutes. Transfer bacon to a paper towel/lined plate, reserving 1-1/2 tablespoons drippings in skillet; discard any remaining drippings. Finely chop bacon; set aside.

Add onion and garlic to drippings in skillet over medium-high heat; cook, stirring occasionally, until onion is browned and tender, about 10 minutes. Add spinach; cook until spinach wilts, about 2 minutes, stirring constantly. Toss together chopped bacon, onion mixture, bread cubes and cheese in a large bowl. Arrange mixture evenly in an 8 inch square glass or ceramic baking dish coated with cooking spray.

Combine milk, yogurt, eggs, egg whites, mustard, pepper and salt in a large bowl; stir with a whisk until well combined. Pour evenly over bread mixture. Cover and chill 8 hours or overnight.

Preheat oven to 350 degrees F. Uncover baking dish; let strata stand at room temperature as oven preheats. Bake strata in preheated oven until top of strata is browned and a knife inserted in center comes out clean, about 1 hour. Let strata stand for 5 minutes before serving.