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Delicious breakfast strata baked with cheese, vegetables, and ham, served with a side of fresh berries and orange juice for a hearty morning meal.
Carolina Gomez

Ina Garten’s Breakfast Strata (Bacon, Spinach & Parmesan)

Golden edges and a soft, creamy center make this cozy breakfast strata irresistible. You get crispy bacon, sautéed spinach, onion, garlic, and plenty of melted Parmesan in every bite. The eggs soak into sturdy bread cubes for a rich, custardy texture. It looks fancy but comes together easily — just layer, soak overnight, and bake for a warm, crowd-pleasing brunch dish.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Calories: 278
Ingredients Equipment Method Notes

Ingredients
  

  • 8 cups cubed day-old baguette or sourdough bread
  • 8 slices bacon cooked crisp and chopped
  • ½ cup chopped onion
  • 3 garlic cloves minced
  • 3 cups fresh spinach chopped
  • 1½ cups shredded Parmesan cheese
  • 9 large eggs
  • 2 cups whole milk
  • 1 teaspoon salt
  • 1 teaspoon ground mustard
  • ¼ teaspoon black pepper

Equipment

  • 9×13-inch baking dish
  • Large Skillet
  • Mixing bowl
  • Whisk
  • Knife and cutting board
  • Aluminum foil

Method
 

  1. Grease the 9x13-inch baking dish. Spread the bread cubes evenly in the bottom.
  2. Cook the bacon in a large skillet until crisp. Remove, chop, and sprinkle over the bread.
  3. In the same skillet with some bacon fat, cook the onion until soft. Add garlic and cook 1 minute. Add spinach and cook until wilted. Spoon the mixture evenly over the bread and bacon.
  4. Sprinkle the Parmesan cheese over the top.
  5. In a large bowl, whisk together the eggs, milk, salt, ground mustard, and black pepper. Pour the custard evenly over the layers. Gently press the bread down so it absorbs the liquid.
  6. Cover and refrigerate for at least 1 hour or overnight.
  7. Preheat oven to 375°F. Bake uncovered for 20 minutes. Cover with foil and bake an additional 30–35 minutes until the center is set and a knife inserted comes out clean.
  8. Let rest for 5–10 minutes before slicing and serving.

Notes

Nutrition Facts: Per serving (1/8 of dish, approximate):
Calories ~278, Total Fat 14g (Saturated Fat 6g), Cholesterol 225mg, Sodium 946mg, Carbohydrates 15g, Protein 18–20g (values based on similar recipes; actual may vary with exact bread and portions). Eggs, bacon, and cheese provide protein; spinach adds fiber and vitamins.