Make-Ahead Spinach Strata with Bacon and Cheese

This big, tasty dish can be prepped up to a full day ahead and is perfect for out-of-town guests and holiday brunches. While this version uses cheddar, it’s also delicious with Swiss cheese.

Serves: 8Prep: 20 minutesCook: 54 minutesTotal: 1 hour 14 minutesDifficulty: Easy

Serves: 8


  • 6 slices bacon, chopped
  • 8 ounces sliced mushrooms
  • 1⁄2 cup sliced green onions
  • 1 package (5 oz.) baby spinach
  • 8 large eggs
  • 2 3⁄4 cups milk
  • 1 teaspoon Ground Mustard
  • 3⁄4 teaspoon salt
  • 1⁄4 teaspoon pepper
  • 1⁄8 teaspoon nutmeg
  • 1 loaf (1 lb.) French or Italian bread, cut into ¾” cubes
  • 2 cups shredded cheddar cheese


  • Cook bacon and mushrooms in a large skillet over medium-high heat for 9 minutes or until bacon is cooked through and mushrooms are beginning to brown.
  • Add onions and cook 30 seconds. Add spinach in 2 batches; cook, stirring, just until wilted. Remove from heat.
  • In a large bowl, combine the eggs, milk, mustard, salt, pepper and nutmeg. Add the bread cubes and toss gently to combine.
  • Place half of the bread mixture in a 13”x9” baking dish lightly coated with cooking spray; top with half of the cheese. Top with spinach mixture and remaining bread mixture, sprinkle with remaining cheese. Cover and refrigerate 2 hours or up to overnight.
  • Let strata stand at room temperature 30 minutes before baking. Bake, uncovered, at 375°F for 45-55 minutes or until a knife inserted in the center comes out clean. Refrigerate leftovers.