Ultimate Bacon Spinach Egg Strata Recipe: Easy & Impressive Overnight Breakfast Casserole
Prepare to impress with this truly delicious and effortlessly elegant Bacon Spinach Egg Strata recipe! Whether you’re hosting a festive brunch, seeking a hearty breakfast for dinner, or simply craving a savory and satisfying meal, this casserole is an absolute showstopper. It features a foundational layer of rich egg-soaked French bread, a generously layered filling of crispy bacon, savory sausage, tender wilted spinach, and sweet caramelized onions, all crowned with more bread and a blanket of melted cheese. It’s a comforting dish that looks incredibly fancy but is surprisingly simple to assemble, making it perfect for both seasoned cooks and kitchen newcomers.
(A special thank you to Farmer John’s for sponsoring this blog post and for providing such high-quality ingredients!)
What Exactly is an Egg Strata? Unpacking This Layered Breakfast Delight
If you’re new to the term “strata,” think of it as a savory bread pudding. The word “strata” itself is derived from Latin, meaning “layers,” which perfectly describes this casserole’s construction. An egg strata typically involves layers of day-old bread soaked in a rich custard made from eggs and milk (or cream), often interspersed with various fillings like cheese, vegetables, and meats, then baked until puffed and golden. It’s a fantastic way to transform simple ingredients into a truly impressive dish with minimal effort.
Often, people confuse stratas with frittatas. While both are egg-based dishes perfect for breakfast or brunch, their preparation and texture differ significantly. A frittata is more like an unfolded Italian omelet. It begins on the stovetop and often finishes baking in the oven, with all the filling ingredients cooked *into* the egg mixture. It’s typically denser and does not incorporate bread. A strata, on the other hand, is defined by its bread base and distinct layers, offering a softer, pudding-like texture once baked. Both are undeniably delicious, but the strata’s unique combination of soaked bread and savory fillings creates an unparalleled comfort food experience.
Why Our Bacon Spinach Egg Strata Recipe is a Must-Try
This particular Bacon Spinach Egg Strata recipe elevates the classic dish with a harmonious blend of flavors and textures. We start with hearty French bread, diced into cubes, providing the perfect canvas for soaking up the luxurious egg and heavy cream mixture. The filling is where the magic truly happens: premium Farmer John’s bacon and pork sausage deliver an irresistible smoky and savory depth. Farmer John’s has long been my trusted brand for quality meats, and their products truly shine in this recipe, bringing robust flavor that makes all the difference. Coupled with nutrient-rich wilted spinach and beautifully caramelized onions, the middle layer offers a delightful balance to the rich meats and creamy egg custard.
The beauty of this strata lies not just in its ingredients but in its simplicity. Despite its multi-layered appearance, the assembly is straightforward. You prepare your savory fillings, whisk your custard, layer everything with bread and cheese, and let it soak. This allows the bread to fully absorb the flavorful liquid, transforming it into a tender, puffy casserole when baked. The final touch of a generous cheese topping creates a golden, bubbly crust that’s utterly craveable.
The Secret to Success: Soaking Your Strata
One of the most frequently asked questions about making strata is, “How long does a strata need to soak?” The answer is wonderfully flexible: anywhere from 30 minutes to overnight! The key factor for a successful strata is allowing the bread ample time to absorb the egg and cream mixture. This absorption is what prevents the bread from becoming soggy or separating from the custard during baking. Instead, it creates that wonderfully tender, integrated texture that defines a great strata.
For best results, especially if you’re aiming for that perfectly puffed and coherent casserole, using day-old or slightly dried-out bread is ideal. Stale bread acts like a sponge, readily soaking up the liquid without disintegrating. If you’re short on time, even 30 minutes of soaking will suffice, particularly if your bread is on the drier side. However, for a truly decadent and melt-in-your-mouth strata, an overnight soak in the refrigerator is highly recommended. This extended period ensures maximum flavor infusion and a consistently tender texture throughout the dish, making it a fantastic make-ahead option for busy mornings or special occasions. Simply assemble it the night before, cover, and bake in the morning!
Tips for Crafting the Perfect Bacon Spinach Egg Strata
Achieving strata perfection is simpler than you might think with a few key tips:
- Choose Your Bread Wisely: French bread works wonderfully, but a sturdy sourdough or challah can also be excellent choices. The goal is a bread that can hold its structure while soaking. Cube it into bite-sized pieces for even distribution.
- Flavorful Meats: When cooking your Farmer John’s bacon and sausage, allow them to brown nicely to develop deep, rich flavors. Don’t drain all the drippings from the pan – a little bit of that flavor can be used to caramelize your onions and wilt your spinach, adding an extra layer of deliciousness.
- Caramelized Onions are Key: Don’t rush the onions. Slowly cooking them until they’re golden and sweet adds a depth of flavor that complements the savory meats and eggs beautifully.
- Don’t Overcrowd the Spinach: Wilt the spinach in batches if necessary to ensure it cooks down evenly and doesn’t release too much moisture at once.
- Thorough Soaking: Ensure every piece of bread is well-coated in the egg mixture. Gently press down the layers in the baking dish to help the bread absorb the liquid fully.
- Rest Before Baking: While 30 minutes is the minimum, allowing the assembled strata to rest at room temperature for an hour (or refrigerating overnight) before baking helps ensure a uniformly cooked and beautifully textured casserole.
- Optional Broil: For an extra golden-brown, bubbly cheese topping, consider a quick minute or two under the broiler at the very end of baking, but watch it carefully to prevent burning!
Serving Suggestions and Variations
This Bacon Spinach Egg Strata is a complete meal on its own, but it pairs wonderfully with a fresh fruit salad or a light green salad if you’re serving it for lunch or dinner. For a special brunch, consider a side of mimosas or freshly brewed coffee.
Feeling creative? This recipe is incredibly versatile! You can easily customize it to your taste:
- Vegetable Boost: Add sautéed mushrooms, bell peppers, diced tomatoes, or asparagus.
- Cheese Please: Experiment with different cheeses like Gruyère, mozzarella, Monterey Jack, or a spicy pepper jack.
- Herbaceous Touches: Fresh chives, parsley, thyme, or a sprinkle of dried Italian herbs can add another layer of aroma and flavor.
- Meat Variations: Swap out the bacon and sausage for diced ham, turkey sausage, or even shredded chicken for a different protein profile.
- Spice it Up: A pinch more cayenne pepper, a dash of hot sauce in the egg mixture, or some diced jalapeños can add a pleasant kick.
I truly love using Farmer John’s bacon and sausage not just for this strata, but for any breakfast dish. Their commitment to quality ensures a delicious outcome every time. Beyond breakfast, Farmer John’s products are fantastic for summer grilling – think juicy hot dogs and savory sausages that make for amazing family moments. I encourage you to share your own summer grilling recipes using their products with the hashtags #FarmerJohnsFlavor or #BringtheFlavor!
Bacon Spinach Egg Strata Recipe
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Breakfast
American
6
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Jenn
Ingredients
- 1 lb. Farmer John’s Bacon diced
- 1 lb. Farmer John’s Pork Sausage
- 12 eggs large
- 2.5 cups heavy cream
- 2 tsp. kosher salt
- 1/4 tsp. ground pepper
- 1/8 tsp. cayenne pepper
- 1 loaf day-old french bread diced into cubes
- 1 onion sliced into thin rounds
- 1 8 oz. bag baby spinach
- 1 cup grated cheddar cheese
Instructions
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Spray a 9×13-inch baking dish with cooking spray.
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Spray a large frying pan with cooking spray. Place diced Farmer John’s bacon in the pan and cook over medium heat until evenly browned and crispy. When cooked, remove bacon with a slotted spoon and place on a plate lined with a paper towel to drain excess fat.
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In the same frying pan (with some bacon drippings remaining for flavor), add the Farmer John’s pork sausage. Break it up with a spoon and cook until browned and fully cooked through. Drain any excess grease if necessary, then transfer the cooked sausage to the plate with the bacon.
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Using the same pan with the remaining drippings, add the sliced onion. Cook over medium-low heat for about 5-7 minutes, stirring frequently, until the onions are soft and caramelized to a golden brown. Season lightly with salt and pepper. Next, add the entire bag of baby spinach to the pan. Cook until the spinach has completely wilted, which should only take a few minutes. Season with a pinch more salt and pepper, then remove from heat.
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In a large mixing bowl, crack the 12 large eggs. Add the heavy cream, kosher salt, ground pepper, and cayenne pepper. Whisk the mixture thoroughly until all ingredients are well combined and the eggs are frothy.
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Add the cubed day-old French bread into the large mixing bowl with the egg mixture. Gently toss and press the bread cubes to ensure they are fully coated and begin to absorb the liquid. Let the bread mixture sit for at least 15-30 minutes at room temperature, or cover and refrigerate overnight for deeper absorption and flavor development.
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Transfer half of the soaked bread mixture to the prepared 9×13-inch baking dish. Spread it evenly over the bottom and gently press down to form a solid base. Sprinkle half of the grated cheddar cheese over this layer. Next, evenly distribute the cooked bacon, sausage, wilted spinach, and caramelized onions over the cheese layer.
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Top the casserole with the remaining soaked bread cubes, spreading them evenly to cover the filling. Gently press down on the bread layer. Finally, sprinkle the rest of the grated cheddar cheese over the top. Cover the baking dish with plastic wrap or foil and let the strata sit at room temperature for at least 1 hour before baking (or refrigerate overnight).
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Preheat your oven to 350 degrees F (175 degrees C). Bake the strata in the preheated oven, uncovered, for approximately 45-55 minutes, or until the center is set and the top is golden brown and bubbly. If desired, for an extra crispy, golden-brown top, you can broil the strata for 1-2 minutes at the very end of the baking time, watching carefully to prevent burning. Let it cool for a few minutes before slicing and serving.
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(Once again, a big thank you to Farmer John’s for their generous sponsorship of this recipe post!)