CHARLOTTE, NC (WBTV) - Chef Alyssa's Kitchen Strata with Local Bacon, Mushrooms and Spinach
Recipe by Chef Alyssa Gorelick of Chef Alyssa's Kitchen
1 Tablespoon butter
½ pound smoked bacon, cubed
1 sweet yellow onion, sliced
2 cups crimini mushrooms
1 large bunch spinach
6 large eggs
1 ½ cups whole milk
¼ cup heavy cream
6 ½ cups cubed stale bread, cubed
¾ cup grated asiago cheese
Salt and freshly ground black pepper to taste
1. In a large sauté pan or cast iron skillet on medium heat add the bacon and cook, stirring, until rendered and beginning to crisp. Add the onions and cook until soft. Stir in the mushrooms and cook until they soften and brown. Turn off the heat and add the spinach to wilt and so it remains bright green; season with salt and pepper.
2. In a bowl, whisk the eggs with the milk and cream until smooth; season with salt and pepper. (Use an emersion blender to help mix.)
3. To assemble the strata, butter a 3-quart baking dish and spread half of the bread cubes over the bottom. Top with half of the bacon mix and then sprinkle with half of each of the asiago. Repeat with a second layer of the remaining ingredients. Carefully pour the egg mixture over everything in the dish. Cover the dish tightly with plastic wrap and refrigerate overnight, or for at least 6 hours.
4. Take the strata out of the refrigerator 30 minutes before baking. Heat the oven to 350° F, uncover the strata, and bake it for about 45 minutes, until golden brown and cooked through (you can test it with a toothpick, or jiggle it to make sure the egg is set). Let the strata cool for about 5 minutes before serving.