We used bleu cheese in the recipe several times instead of Gruyere and we actually like it better with bleu cheese.
Also cover with aluminum foil for the first 50 minutes of baking and remove covering for last 10 minutes to have top brown. Top has become too brown when cooked without foil.
- 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)(we use bleu cheese)
- 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
Link to recipe on line–http://www.cookinglight.com/recipes/spinach-bacon-gruyere-breakfast-strata