Back Bacon Strata

This hearty breakfast contains everything that kids love (and a few healthy things too) and tastes incredible.

Photo: Gerri Photography

Back Bacon Strata


Back Bacon Strata


  • 5 slices sourdough bread, 1/2 inch thick, toasted & cut in half
  • 10-12 slices back bacon, halved
  • 2 Roma tomatoes, thinly sliced
  • 4 cups baby spinach, sautéed, drained, chopped
  • 1 cup medium cheddar, grated
  • 1/2 cup parmesan, grated
  • 6 eggs, slightly beaten
  • 1 1/2 cups milk
  • 2 tbsp Dijon mustard
  • 1/2 tsp dried mustard
  • 1/2 tsp paprika
  • 5-6 dashes Tabasco
  • Salt and pepper to taste


  1. Grease an 8 x 8 inch baking dish. Layer toast, bacon and tomato in dish until all ingredients are used up.
  2. Sprinkle with chopped spinach, cheddar and parmesan.
  3. In medium bowl, whisk together eggs, milk, Dijon, dried mustard, paprika and Tabasco. Carefully pour this mixture into baking dish. Cover with plastic wrap and place in fridge for at least 2 hours, but preferably overnight.
  4. In morning, remove dish and leave at room temperature for 30 minutes.
  5. Preheat oven to 350F.
  6. Bake until golden brown and set in the centre (60-80 minutes). If dish begins to brown too quickly, cover with foil.
  7. Serves 6-8.

Author: Jan White

Jan White is a great chef as well as mom to two industrious little boys.

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