Breakfast strata with bacon and date
Packed with cheese & bacon, this breakfast strata is easy to prepare the night before for a delicious brunch/breakfast.
Servings: 2 -4
- 5 ½ oz smoked bacon 150g (streaky)
- ½ onion
- 1 clove garlic large
- 4 oz spinach 115g
- 2 cups bread 4oz/115g cut in cubes, without crust (eg French, ciabatta or other bread that will absorb without going to mush - I had a wholewheat loaf)
- 3 tablespoon date pieces (I recommend chopped Medjool dates)
- 1 cup comte/gruyere cheese 75g, coarsely grated
- 4 eggs
- 1 cup milk 240ml or ⅔cup milk and ⅓cup cream
The night before
Dice the bacon and onion relatively small. Cook the bacon in a small/medium skillet/frying pan over a medium heat until meat is cooked, some fat is rendered but not not crisping.
Add the onion then cook until the onion softens. Crush the garlic and add to pan, stir and cook another minute or two until the bacon is starting to crisp.
Roughly chop the spinach and add to the pan, a handful or two at a time, stirring in so it wilts down. Once it has all been added and has wilted, remove from the heat and set aside. This can be made ahead and refrigerated.
Put half of the bread in the bottom of an oven dish (approx 8x6in/20x15cm), spread over half the spinach-bacon mixture, then half the dates and half the cheese. Repeat with the rest of the bread, spinach-bacon mixture, dates and cheese.
Whisk together the eggs and milk (or milk/cream mix), add a little pepper if you like, and pour it evenly over the dish. Cover and refrigerate overnight.
In the morning
Preheat the oven to 350F/190C and leave the dish out to warm up to room temperature as the oven heats up.
Bake uncovered for approx 50min until it puffs up a bit, browns on top and is cooked through.
Calories: 760kcal | Carbohydrates: 43g | Protein: 56g | Fat: 40g | Saturated Fat: 19g | Cholesterol: 451mg | Sodium: 1295mg | Potassium: 1159mg | Fiber: 4g | Sugar: 24g | Vitamin A: 6615IU | Vitamin C: 18.4mg | Calcium: 971mg | Iron: 4.9mg