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Recipe: Spinach, bacon, and gruyère breakfast strata

Recipes | March 29, 2021
Spinach, Bacon, and Gruyère Breakfast Strata recipe
Brunch or breakfast for dinner dish

This recipe screams springtime with its fresh assortment of veggies. Plus, it can be customized with more vegetables like asparagus, mushrooms or peppers.

Serves 6


  • 4 center-cut bacon slices or can substitute Morning Star bacon
  • 1 ½ cups chopped yellow onion, about 1 medium onion
  • 4 garlic cloves, thinly sliced
  • 6 ounces fresh spinach, chopped
  • 6 ounces crusty whole-grain bread, cut into 1-in. cubes
  • 3 ounces cave-aged Gruyère cheese, shredded (3/4 cup)
  • Cooking spray
  • ¾ cup 1% low-fat milk
  • ¾ cup plain 2% reduced-fat Greek yogurt or plain non-fat Greek yogurt
  • 4 large eggs or 1 cup liquid Egg Beaters
  • 2 large egg whites
  • 1 tablespoon Dijon mustard
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon kosher salt


Cook bacon in a large skillet over medium heat until crisp, about 6 minutes. Transfer bacon to a paper towel-lined plate, reserving ½ tablespoons drippings in skillet; discard remaining drippings. Finely chop bacon; set aside.

Add onion and garlic to drippings in skillet over medium-high heat; cook, stirring occasionally until onion is browned and tender, about 10 minutes. Add spinach; cook until spinach wilts, about 2 minutes, stirring constantly. Toss together chopped bacon, onion mixture, bread cubes and cheese in a large bowl. Arrange mixture evenly in an 8-inch square glass or ceramic baking dish coated with cooking spray.

Combine milk, yogurt, eggs, egg whites, mustard, pepper and salt in a large bowl; stir with a whisk until well combined. Pour evenly over bread mixture. Cover and chill 8 hours or overnight.

Preheat oven to 350°F. Uncover baking dish; let strata sit at room temperature as oven preheats. Bake strata in preheated oven until top of strata is browned and a knife inserted in the center comes out clean, about 1 hour. Let strata sit for 5 minutes before serving.

Nutrition facts for recipe without modifications (per serving):

287 calories, 14g fat (6.1g saturated fat), 546mg sodium, 21g carbohydrates, 19g protein, 6g sugar, 3g fiber

Nutrition facts for recipe with modifications mentioned above (per serving):

230 calories, 7g fat (3g saturated fat), 610mg sodium, 22g carbohydrates, 19g protein, 7g sugar, 1g fiber

Adapted from: Cooking Light

Reviewed by PeaceHealth dietitians and nutritionist

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