Spinach, Bacon, and Gruyère Breakfast Strata

Ingredients

• 4 center-cut bacon slices
• 1 ½ 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)
• Cooking spray
• ¾ cup 1% low-fat milk
• ¾ cup plain 2% reduced-fat Greek yogurt
• 4 large eggs
• 2 large egg whites
• 1 tablespoon Dijon mustard
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon kosher salt

Instructions

1. 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.
2. 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.
3. 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.
4. 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.