Cheesy Tomato Spinach Breakfast Strata Recipe
Prep Time:
1 hour, 10 minutes
Cook Time:
1 hour, 10 minutes
Servings:
6 Servings
Ingredients
  • 8 cups cubed sourdough pieces
  • 6 slices bacon, chopped
  • ½ cup diced yellow onion
  • 3 cloves garlic, minced
  • 4 cups spinach
  • 1 cup grated fontina cheese
  • 1 cup feta cheese
  • 9 eggs
  • 2 cups milk
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 cups cocktail tomatoes, sliced into ¼-inch slices
Directions
  1. Spread the sourdough pieces in a 9 x 13-inch casserole dish.
  2. Add the bacon to a skillet over medium heat.
  3. Cook, stirring often, until well browned and crispy, about 5 minutes.
  4. Remove the bacon from the skillet and drain on paper towels.
  5. Leaving a thin layer of grease in the skillet, add the onion and cook to soften, about 3 minutes.
  6. Add the garlic and spinach and cook until the spinach is wilted, about 30 more seconds.
  7. Remove the skillet from the heat and spread the vegetables into the casserole dish. Then mix in the reserved bacon.
  8. Sprinkle the fontina and feta over the mixture.
  9. In a large bowl, whisk together the eggs, milk, salt, and pepper.
  10. Pour the egg mixture into the casserole dish and cover it with foil. Refrigerate for 1 hour or up to overnight.
  11. When ready to bake, preheat the oven to 375 F.
  12. Add the sliced tomatoes to the mixture, spreading them over the top. Reserve the foil.
  13. Bake uncovered for 30 minutes, then return the foil to the top and bake covered for 30 more minutes, or until browned.
  14. Let cool slightly before serving.