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Breakfast Strata Ina Garten

Breakfast Strata Ina Garten

This breakfast strata Ina Garten–style recipe combines crusty bread, eggs, bacon, spinach, and Parmesan cheese in a savory make-ahead breakfast casserole. Prepare it the night before for an easy weekend brunch or Christmas morning meal.
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Prep Time 20 minutes
Cook Time 55 minutes
Chill Time 1 hour
Total Time 2 hours 15 minutes
Servings: 8
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz crusty French bread or sourdough cut into 1-inch cubes
  • 9 large eggs
  • 2 cups whole milk
  • 8 slices bacon
  • 3 packed cups fresh spinach chopped
  • ½ cup onion chopped
  • 3 garlic cloves minced
  • 1½ cups shredded Parmesan cheese
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt or to taste
  • ¼ teaspoon black pepper or to taste
  • Butter or cooking spray for greasing the baking dish

Equipment

  • 9-by-13-inch baking dish: Holds the bread, egg mixture, and fillings in an even layer.
  • Large mixing bowl: For whisking the eggs, milk, mustard, and seasonings.
  • Whisk: Helps combine the custard evenly.
  • Large skillet: For cooking the bacon and vegetables.
  • Cutting board and sharp knife: For preparing the bread and vegetables.
  • Measuring cups and spoons: For consistent ingredient quantities.
  • Aluminum foil: Helps prevent excessive browning if needed.
  • Food thermometer: Checks that the egg mixture reaches a safe internal temperature.

Method
 

  1. Prepare the bread: Grease a 9-by-13-inch baking dish. Spread the bread cubes evenly across the bottom. If the bread is fresh and soft, dry it briefly before assembling.
  2. Cook the bacon: Fry the bacon until crisp, following the package directions. Transfer it to a paper towel-lined plate, let it cool slightly, and cut it into bite-size pieces.
  3. Cook the vegetables: Leave about 1 tablespoon of bacon fat in the skillet, or use a little olive oil. Sauté the onion until softened, add the garlic, and stir in the spinach. Cook until wilted and most excess moisture has evaporated.
  4. Layer the ingredients: Scatter the bacon and cooked vegetables over the bread. Sprinkle the Parmesan evenly across the dish.
  5. Mix the custard: Whisk the eggs, milk, Dijon mustard, salt, and black pepper in a large bowl until evenly combined.
  6. Add the egg mixture: Pour the custard slowly over the bread and fillings. Gently press exposed bread cubes into the liquid without crushing them.
  7. Chill the casserole: Cover the dish and refrigerate for at least 1 hour, preferably overnight, to allow the bread to absorb the custard.
  8. Preheat the oven: Heat the oven to 375°F (190°C). Keep the assembled casserole refrigerated until the oven is ready.
  9. Bake the strata: Bake uncovered for approximately 20 minutes. If the top browns too quickly, cover loosely with foil and continue baking for another 25–35 minutes, checking the center.
  10. Check for doneness: The center should be set, and a food thermometer should register 160°F (71°C) in the center. Add more baking time if needed.
  11. Rest and serve: Let the casserole rest for 5–10 minutes before slicing. Serve warm with fresh fruit, roasted breakfast potatoes, or a green salad.

Notes

  • Use slightly dry, sturdy bread for the best texture.
  • Drain frozen spinach thoroughly if using it instead of fresh spinach.
  • Gruyère or sharp cheddar can replace some or all of the Parmesan.
  • Refrigerate leftovers within 2 hours and use within 3–4 days.
  • Reheat leftovers to 165°F (74°C).
  • Cooking time varies with casserole depth and starting temperature.

Summary

This breakfast strata Ina Garten–style casserole combines crusty bread, eggs, bacon, spinach, and cheese for a savory make-ahead breakfast. Prepare it overnight for brunch or a holiday meal, then bake until the center is fully set and serve warm.