Bacon Spinach Strata

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

Our make-ahead Bacon Spinach Strata is full of flavor, fast and filling; perfect for a weekend breakfast or brunch.

Recipe tags: vegetable base, advanced difficulty, breakfast, pork, roast

8 slices	firm whole wheat bread, cut into 1-inch cubes, about 7 cups (divided) (8-10 slices)
2 cups	shredded sharp Cheddar cheese (divided)
2 cups	lightly packed, pre-washed, fresh baby spinach leaves
2 tsp	dried basil leaves
6 eggs
2 cups	milk
2 tsp	Better Than Bouillon^® Seasoned Vegetable Base (Reduced Sodium)
1 Tbsp	Dijon mustard
¼ tsp	salt
¼ tsp	black pepper
½ lb	bacon

1

Coat a 13x9-inch glass baking dish with cooking spray.
2

Place 3½ cups bread cubes in the bottom of baking dish. Evenly top with 1 cup cheese and spinach leaves, sprinkle with basil. Place remaining 3½ cups bread cubes over spinach leaves.
3

In a medium bowl, whisk eggs. Add milk, Vegetable Base, mustard, salt and pepper whisk until base dissolves; evenly pour over bread.
4

Cover and refrigerate for 12-24 hours.
5

Preheat oven to 350°F.
6

Before baking; top mixture with ½ cup cheese. Bake strata until done, about 40-45 minutes, or until knife inserted in center comes out clean.
7

While strata is baking, pan fry bacon in large non-stick skillet over medium heat turning occasionally, until done. Drain, cool and crumble.
8

Sprinkle remaining ½ cup cheese over strata and top with bacon crumbles. Serve after cheese begins to melt.

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