You all seriously have to try this Spinach, Bacon, Egg & Cheese Breakfast Strata. A little bit of bacon goes a long way in adding flavor throughout this entire casserole with little smokey, salty bites that pair so well with the cheesy goodness. As your work your way through the strata, the spinach picks up the garlic, onion and bacon flavors while making you feel a little healthy with something green in the mix. The sourdough bread balls remind me of little gnocchi that melt in your mouth but also have a nice chewiness. I’ll be the first to admit, I’ve always thought of Strata’s as a bit weird as in what could be good about soggy bread. But, this strata has officially changed my mind and you will never believe it only costs you 7 Weight Watchers SmartPoints.
I cannot take credit for this recipe ~ it’s another going on my favorite’s list from Cooking Light. You can click here to get the entire recipe and check out below for how I made mine.
I freeze slices of bacon in 2 piece packs whenever I need just a little for a recipe. It’s nice too when you want to just heat and eat a few slices.
Start your strata by cooking up 4 pieces of bacon, setting them aside and reserving just 1 1/2 Tbsp of the bacon grease (yep, you know the casserole is going to be delicious when you do that!)
To the same pan, add your bacon drippings (aka grease), 4 minced garlic cloves and 1 onion, chopped. Cook over medium heat until softened and slightly browned, about 5-7 minutes.
Add an entire package of spinach and wilt into the pan making sure you scrape up the bacon bits on the bottom of the pan. This takes about 2 minutes.
While I cooked the bacon and spinach, I chopped up my bread and grated my cheese. In a large bowl, toss together the bread, cheese, your 4 slices of bacon chopped into pieces and the spinach/onion/garlic mix.
Pour into a small casserole dish (either 9×9 or I used a 7 by 11) that is sprayed with nonstick spray.
I used 0% greek yogurt and 1% milk. To the mix, add 4 eggs, 2 egg whites, a sprinkle of crushed red pepper flakes, 1/2 tsp sea salt and 1/4 tsp black pepper. Whisk until everything is combined.
Pour over your bread mix, cover in plastic wrap and store in the fridge for 8 hours. I highly recommend this step as it gives your bread a chance to absorb most of the liquids and for the flavors to meld together.
Preheat your oven to 350 degrees and bake for 1 hour. Let stand 5-10 minutes before serving and slice into 6 pieces for one huge piece.
A note for calculating the points ~ if you substitute 0% greek yogurt and exclude the veggies from the Weight Watchers Recipe Builder, it comes in at 7 SmartPoints.
B: 1.1 oz Trader Joe’s Bran Flakes, 1/2 c 1% Milk, 1/3 cup blueberries, banana (5 sp)
S: Tall Nonfat Cappucino with Caramel on top (2 sp) – not pictured
L: From the freezer, 1 svg Sausage, Kale & Butternut Soup (3 sp), Raspberry Red Top 0% Greek Yogurt (4 sp), Apple
S1: Hard boiled egg (2 sp), 2 clemetines
S2: Emerald Dill Pickle Cashews (3 sp), then 1 hour later S3: Trader Joe’s Lite String Cheese (not pictured) – 2 sp
D: 1 svg CL Bacon, Egg & Cheese Strata (7 sp), Tossed salad with meyer lemon olive oil & balsamic vinegar (1 sp)
Off to watch our favorite Monday night show!