zoom Bacon, cheddar and spinach strata

    Save to your scrapbook

    Bacon, cheddar and spinach strata

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Bacon, cheddar and spinach strata

    • Preparation time: 15 minutes, plus chilling
    • Cooking time: 55 minutes
    • Total time: 1 hour 10 minutes, plus chilling

    Serves: 6


    1 tbsp vegetable oil
    150g streaky bacon, roughly chopped
    6 salad onions, finely chopped
    2 red or green chillies, finely chopped
    30g unsalted butter, plus extra for greasing
    400g spinach (or other greens)
    300g day-old crusty bread, cubed
    200g grated cheddar
    2 handfuls chopped mixed herbs (avoid basil and mint)
    6 eggs
    300ml whole milk
    100ml double cream 


    1. Heat the oil in a large heavy-based frying pan and cook the bacon over a medium-high heat until crisp – about 4-6 minutes; set aside in a large bowl. Add the salad onion and chilli to the pan, fry for 2 minutes, then tip into the bowl with the bacon.

    2. Add the butter and spinach (or other greens) to the pan and cook for a few minutes, until wilted (you may need to do this in batches). Season and cool.

    3. Grease a baking dish or casserole (about 2 litres in volume) with softened butter. Tip in the spinach (or greens) and the bacon mixture, bread, cheddar and herbs. Whisk the eggs, milk and cream in a jug, season and pour into the baking dish. Let it sit for at least 30 minutes, but ideally chill overnight for up to 12 hours.

    4. Preheat the oven to 160°C, gas mark 3. Bake the strata for 35-40 minutes, or until just set with a very slight wobble in the centre. Rest for 5 minutes before serving.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose Food, May 2018 issue. Download the Waitrose Food app for the full issue


    Average user rating

    4 stars