Cheesy, Bacon, Tomato, and Spinach Strata

I can’t wait for Halloween!!!!!

I picked up a mermaid costume at Target this past weekend for our trick-or-treating. I even grabbed a red wing so when I put it on Autumn called me “Mommy Ariel” over and over again. My life is complete now.

Autumn is going to go as Doc McStuffins. She is super excited about it. We are all ready with her costume and her Stuffy.

She doesn’t really understand what Halloween is yet but she heard that candy is involved so she excited, even with the decorations in the neighbors’ yards that scare her a bit.

And I’m excited to share with you this flavor packed strata.

Do you know what a strata is?

It’s a breakfast or brunch casserole that is made with bread, eggs, cheese, meat, and veggies. There are so many variations that the possibilities are nearly endless.

I put in cheddar, bacon, tomatoes, and fresh spinach. I just love the sharpness from the cheese, the sweetness from the burst tomatoes, and the fresh flavor from the spinach.

Guess what guys, if you can remember the numbers 2 and 8 you can make this awesome breakfast! Yes!

Everything is in the quantity of 2 or 8… 2 Cups, 8 ounces, etc. It’s so simple!

Yes, I know the spinach on top looks a bit meh, but it’s still delish. If you want to avoid that then mix together everything but the spinach, then layer half the moistened bread mixture to the dish, add the cooked spinach, and then top off with the rest of the bread mixtures. Problem solved.

 

Get ready for a great breakfast!

Cheesy, Bacon, Tomato, and Spinach Strata

Makes 8 servings

Ingredients

• 8 ounces of french bread
• 8 ounces of thick cut bacon, cut into 1/2″ pieces
• 8 eggs
• 2 Cups whole milk
• 2 Cups grape tomatoes
• 8 ounces fresh spinach
• 2 Cups freshly grated cheddar cheese, I suggest Kerrygold’s Reserve Cheddar
• 1/2 teaspoon each of salt and pepper

Process

1. Preheat oven to 350 degrees. Butter the bottom and sides of a casserole dish, set aside.
2. Cut the bread into 1/2″ Cubes. Set aside in a very large bowl.
3. Over medium heat, cook the bacon in a skillet. Stir occasionally until bacon is crisp. Remove with a slotted spoon to a paper towel lined plate. Leave 1 Tablespoon of fat in the skillet.
4. Add the grape tomatoes to the skillet. Cook until just bursting.
5. Add 1/2 the spinach, cook until wilted. Add the rest of the spinach and cook until wilted. Set aside to cool a bit.
6. Beat together the eggs and milk. Add the salt and pepper.
7. Add the bacon, tomato, and spinach to the bread, mix well. Add the cheese and egg mixture, mix well making sure all the bread is
8. Transfer the mixture into the casserole dish. Cover and refrigerate for up to 12 hours. Remove from the refrigerator for at least 45 minutes prior to baking to come up to room temperature (this helps with even cooking).
9. Bake uncovered until puffed, golden brown, and cooked through, about 45-50 minutes. Let stand at least 5 minutes before serving.