Bacon Spinich Strata Pie

Full of flavor, fast and filling, this make-ahead breakfast dish is pretty enough for any holiday brunch buffet. It disappears in minutes. And being able to prepare it the night before makes handling hectic mornings a snap!

Bacon Spinich Strata Pie
Bacon Spinich Strata Pie

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    package (8 ounces) sliced mushrooms

  • 1

    bunch green onions, sliced

  • 2

    teaspoons canola oil

  • 1

    loaf (1 pound) day old bread, cut into 3/4-inch cubes

  • 1

    cup (4 ounces) shredded Swiss cheese

  • 1

    package (1 pound) sliced bacon, cooked and crumbled

  • 2

    cups (8 ounces) shredded cheddar cheese

  • 1

    package (10 ounces) frozen chopped spinach, thawed and squeezed dry

  • 9

    eggs

  • 3

    cups milk

  • 1/2

    teaspoon each onion powder, garlic powder and ground mustard

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon pepper

Directions

In a large skillet, saute mushrooms and onions in oil until tender. Place half of the bread cubes and 1/2 cup Swiss cheese in a greased 13-in. x 9-in. baking dish. Layer with bacon, cheddar cheese, mushroom mixture, spinach and remaining Swiss cheese and bread cubes. In a large bowl, combine the eggs, milk and seasonings. Pour over casserole. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 375° for 45-55 minutes or until a knife inserted near the center comes out clean (cover loosely with foil if top browns too quickly). Let stand for 10 minutes before cutting. Yield: 12 servings.

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