Bacon, Gruyere and Spinach Strata Recipe
Brunch just got a whole lot easier with this tasty, make-ahead bacon, gruyere and spinach strata. Crusty French bread soaks up a velvety egg custard filled with tender spinach, melted Gruyere and smoky bacon for a guaranteed crowd-pleasing meal.
How to Make the Best Bacon, Gruyere and Spinach Strata
A Make-Ahead Brunch Showstopper
This bacon, gruyere and spinach strata is the ultimate make-ahead brunch recipe that tastes like you spent hours in the kitchen when really you did all the hard work the night before. Crusty French bread soaks up a velvety egg custard loaded with tender spinach, melted gruyere cheese, and crispy bacon—all stacked together in beautiful layers that emerge from the oven golden and spectacular.
Why You’ll Love This Recipe
What makes this strata so special is the combination of flavors and textures. The smoky bacon pairs beautifully with the nutty gruyere, while the spinach adds a delicate earthiness that keeps the dish from being too rich. The egg custard is creamy and luxurious, infused with Dijon mustard and a hint of nutmeg for depth. Every slice is a perfect balance of bread, cheese, eggs, and savory fillings.
Brunch Perfection
Whether you’re hosting a holiday brunch, celebrating a special occasion, or simply want to impress your family on a Sunday morning, this strata delivers. The beauty of this dish is that you can prepare it entirely the night before and simply pop it in the oven on the morning of your gathering. It’s impressive, delicious, and honestly quite simple to make. Serve it warm, straight from the oven, and watch your guests come back for seconds!
Bacon, Gruyere and Spinach Strata
Brunch just got a whole lot easier with this tasty, make-ahead bacon, gruyere and spinach strata. Crusty French bread soaks up a velvety egg custard filled with tender spinach, melted Gruyere and smoky bacon for a guaranteed crowd-pleasing meal.
Ingredients
Strata Base
Egg Custard
Assembly
Instructions
Prepare Ingredients
- In a fine-mesh sieve, push out as much water as possible from the thawed spinach. Set aside.
- In a large skillet, melt the butter over medium heat and cook onion until it softens, about 4-5 minutes, stirring occasionally.
- Add the garlic and cook for 30 seconds. Stir in the drained spinach and crumbled bacon and set aside.
Make Custard
- Whisk the eggs until well combined in a large bowl.
- Add milk, heavy cream, Dijon mustard, salt, pepper, and nutmeg. Whisk until fully combined.
Assemble and Chill
- Spray a 9-by-13-inch baking dish with cooking spray.
- Layer a third of the bread cubes on the bottom of the pan and top with a third of the spinach mixture.
- Finish the layer with a third of the cheeses (Gruyere and Parmesan combined).
- Repeat the layers two more times in the same order.
- Pour the egg mixture all over the strata, distributing evenly.
- Cover with plastic wrap and refrigerate for at least 1 hour, preferably 8 hours or overnight.
Bake and Serve
- Remove the strata from the refrigerator 30 minutes to 1 hour before baking to promote even cooking.
- Heat the oven to 325 degrees.
- Bake the strata uncovered for 1 hour and 10 minutes.
- Allow the strata to stand 10-15 minutes before serving to set the custard.
Notes
- This strata can be assembled the night before, making it perfect for hosting brunch.
- Make sure to squeeze out as much water as possible from the thawed spinach to prevent a soggy strata.
- The strata can be baked immediately after assembly if you're short on time, though chilling overnight yields the best texture and flavor absorption.