Spinach, Bacon, and Gruyère Breakfast Strata

Ingredients

Meat
- 4 Bacon, center-cut slices

Produce
- 4 Garlic cloves
- 6 oz Spinach, fresh
- 1 1/2 cups Yellow onion

Refrigerated
- 2 Egg whites, large
- 4 Eggs, large

Condiments
- 1 tbsp Dijon mustard

Baking & Spices
- 1/2 tsp Black pepper, freshly ground
- 1/4 tsp Kosher salt

Oils & Vinegars
- 1 Cooking spray

Bread & Baked Goods
- 6 oz Whole grain bread, crusty

Dairy
- 3/4 cup 1% low-fat milk
- 3 oz Cave-aged gruyere cheese

Other
- 3/4 cup Plain 2% reduced-fat greek yogurt

Time
Total: 9H 40M

Found on cookinglight.com

Description

This dish has fewer than 20g of total carbs—about half of what you’ll find in classic bread-based casseroles. Greek yogurt, eggs, and cheese pack a mighty protein punch, while a touch of bacon seasons to perfection. The strata is best if allowed to soak overnight. Not only does this build in make-ahead convenience, it also allows the bread to fully absorb the egg mixture—yielding a creamy texture inside, while the top bread pieces get delightfully crisp.

Directions

Cook bacon in a large skillet over medium until crisp, about 6 minutes. Transfer bacon to a paper towel-lined plate, reserving 1 1/2 tablespoons drippings in skillet; discard any 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 stand at room temperature as oven preheats. Bake strata in preheated oven until top of strata is browned and a knife inserted in center comes out clean, about 1 hour. Let strata stand for 5 minutes before serving.