Bacon Spinach Strata

Ingredients

• 1 package (8 ounces) sliced mushrooms
• 1 bunch green onions, sliced
• 2 teaspoons canola oil
• 1 loaf (1 pound) day old bread, cut into 3/4-inch cubes
• 1 cup (4 ounces) shredded Swiss cheese
• 1 package (1 pound) sliced bacon, cooked and crumbled
• 2 cups (8 ounces) shredded cheddar cheese
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 9 Eggland's Best Eggs
• 3 cups milk
• 1/2 teaspoon each onion powder, garlic powder and ground mustard
• 1/4 teaspoon salt
• 1/4 teaspoon pepper 

Directions

1. In a large skillet, saute mushrooms and onions in oil until tender. Place half of the bread cubes and 1/2 cup Swiss cheese in a greased 13-in. x 9-in. baking dish. Layer with bacon, cheddar cheese, mushroom mixture, spinach and remaining Swiss cheese and bread cubes.
2. In a large bowl, combine the eggs, milk and seasonings. Pour over casserole. Cover and refrigerate overnight.
3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 375° for 45-55 minutes or until a knife inserted near the center comes out clean (cover loosely with foil if top browns too quickly). Let stand for 10 minutes before cutting. Yield: 12 servings. 

Originally published as Bacon Spinach Strata in Simple & Delicious November/December 2008, p49 

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About Gabriella William