Bacon, Spinach and Fontina Breakfast Strata
As a foodie, I follow tons of food related social media via Instagram and Facebook. So my news feed is often full of food click bait. You know the ones. Those posts that have gorgeous food pictures and videos that draw you in to click and try a recipe. That’s what happened this week.
A healthy slice of Strata. Keeps well for leftovers.
We happen to love making breakfast foods for dinner…especially in cooler months. There’s just something about a hot breakfast dish that screams comfort food on a chilly night. So when I came across a Cooking Light post for this strata dish I was inspired.
What appealed to me, besides it being a breakfast dish that I could serve for dinner, was that I already had all of the ingredients in the kitchen to make a version of the dish. So I assembled it in the morning. Let it sit in the fridge all day. Then baked it off in the evening. Paired it with a simple side salad and nice glass of Pinot Noir and we had ourselves a lovely meal.
My additions or swap outs were: I added chopped, fresh mushrooms. I swapped out Gruyere cheese for soft and gooey Fontina cheese. I also doubled the salt and increased the Dijon mustard for more tang. I think I added a bit more bread than it called for…but that ended up a good thing as the top of the strata had a lovely crispy crust, while the interior was tender and creamy.
Simple ingredients (bread, cheese, bacon, spinach, onions, mushrooms, garlic) tossed together in a big bowl.
Pour the bread mixture into a prepared baking pan and top with a simple egg/milk mixture. Let soak in pan for at least 6 hours or overnight before baking for one hour in 350 degree oven.
By now you get the idea? You can make this dish a bunch of different ways. I will definitely make it again…but next time I’ll include cubes of smoked ham and a few shakes of smoky paprika.
So click here for the online recipe and make yourself and those you love this tasty baked dish that is perfect for breakfast, lunch or dinner.
