Ingredients
- 4 center-cut bacon slices
- 1 1/2 cups chopped yellow onion (about 1 medium onion)
- 4 garlic cloves, thinly sliced
- 6 ounces fresh spinach, chopped
- 6 ounces crusty whole-grain bread, cut into 1-in. cubes
- 3 ounces cave-aged Gruyère cheese, shredded (3/4 cup)
- Cooking spray
- 3/4 cup 1% low-fat milk
- 3/4 cup plain 2% reduced-fat Greek yogurt
- 4 large eggs
- 2 large egg whites
- 1 tablespoon Dijon mustard
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
How to Make It
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. CLICK HERE FOR RECIPE LINK
- Calories 287
- Fat 14g
- Satfat 6.1g
- Monofat 4.4g
- Polyfat 1.8g
- Protein 19g
- Carbohydrate 21g
- Fiber 33
- Cholesterol 149mg
- Iron 2mg
- Sodium 546mg
- Calcium 307mg
- Sugars 6g
- Est. added sugars 1g
