REFRESHING FROSE’1 (750 ml.) bottle Rose’½ c. sugar½ c. water8 oz. fresh strawberries, hulled, quartered2…
Crispy and Creamy Spinach, Bacon and Gruyere Breakfast Strata
| Crispy and Creamy Spinach, Bacon and Gruyere Breakfast Strata | Print |
Recipe By: Alice Morrow
Crispy and Creamy Spinach, Bacon and Gruyere Breakfast Strata
Ingredients
- 4-center cut bacon slices
- 2 c. chopped Vidalia onion
- 3 T. thinly sliced garlic
- 8 oz. fresh spinach, chopped
- 6 oz. crusty whole-grain bread, cut into 1” cubes
- 1 c. shredded Gruyere cheese
- PAM
- ¾ c. milk
- ¾ c. plain Greek yogurt
- 4 large eggs
- 2 large egg whites
- 1 T. Dijon mustard
- Salt, black pepper
Instructions
- Cook bacon in large skillet until crispy. Drain on paper-towel lined plate, reserve about 2 T. of drippings in skillet. Discard rest of drippings.
- Finely chop bacon and set aside.
- Add onion and garlic to skillet over medium heat and cook, stirring constantly, until onion is brown and tender.
- Add spinach and cook until wilts, stirring constantly.
- Toss together bacon, onion mixture, bread cubes and cheese in large bowl.
- Arrange mixture evenly in 8” square baking dish sprayed with PAM.
- Combine milk, yogurt, eggs, egg whites, mustard, salt and pepper in large bowl.
- Whisk until well combined.
- Pour evenly over bread mixture. Cover and chill 8 hours or overnight.
- Preheat oven 350.
- Uncover dish. Let sit at room temp for about 30 minutes.
- Bake in preheated oven until top of strata is browned and knife inserted in center comes out clean, about 1 hour.
- Let strata stand 5 minutes before serving.
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