Breakfast Strata

Total Time: 1 hr 20 mins Preparation Time: 25 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• 8 ounces thick-sliced bacon, smoked, cut crosswise into 1/2 inch-wide strips
• 12 ounces large button mushrooms, sliced
• 1 cup onion, diced
• 2 teaspoons chopped fresh sage leaves
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 8 3/4 thick slices of brioche, challah or 8 3/4 potato bread
• 4 plum tomatoes, sliced
• 6 large eggs
• 3 cups milk
• 3/4 cup grated parmesan cheese
• 1/2 teaspoon fresh ground pepper
• 6 ounces gruyere cheese, shredded

Recipe

• 1 with 1 tablespoon of the butter, generously grease a large, shallow 2 1/2 to 3-quart dish or casserole.
• 2 cook bacon in a skillet over medium heat until crisp. remove bacon to drain on paper towel, leaving 2 tabspoons bacon drippings inskillet. add mushrooms, onion, and sage; saute over medium heat 8 to 10 minutes, until browned and mushrooms have released much of their liquid. spread mixture over bottom of prepared dish; scatter spinach over top.
• 3 spread reamaining 3 tablespoons butter over one side of bread slices, and arrange, buttered side down up and overlapping, on top of spinach. arrange 3 tomato slices on buttered side of bread slices.
• 4 in large bowl with wire whisk, beat eggs, milk, 1/2 cup of the parmesan and pepper until well blended. slowly pour egg mixture over bread slices; press bread down to absorb egg mixture, spooning egg mixture over any uncoated bread. scatter gruyere and remaining 1/4 cup parmesan over top. cover strata and refrigerate overnight.
• 5 bring strata to room temperature. preheat over to 350. bake, uncovered, 30 minutes; loosely cover with foil to prevent overbrowning. bake 25 minutes or until golden on top and a knife inserted in center comes out clean. let stand 20 minutes before serving.