Overnight Savoury Breakfast Strata
An overnight breakfast strata full of flavour. Perfect for Christmas morning or when you're looking for an easy & delicious brunch.
Prep Time: 15 minutes minutes
Cook Time: 1 minute minute
Total Time: 16 minutes minutes
Author: Katie Stewart Wellness
- 1 large loaf gluten-free bread cut into 1” cubes
- 12 eggs
- 2 1/2 cups non-dairy milk
- 1/2 cup nutritional yeast
- 1/2 tbsp sea salt
- 1 tsp Dijon mustard
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1/16 tsp nutmeg
- 1 package pasture raised bacon cubed
- 1 large red onion diced
- 3 cups baby spinach roughly chopped
Place cubed bread into a large greased baking dish. Set aside.
In a large pan, saute bacon and onions over medium-high heat until well cooked.
In the meantime, whisk eggs, milk, nutritional yeast, sea salt, dijon, and herbs together (I used my high speed blender). Pour into a large bowl.
Once cooked, cool bacon mixture slightly and then add to the egg mixture along with the baby spinach. Gently fold together.
Pour egg and bacon mixture over the bread.
Use a spatula to gently fold the bread over to make sure the ingredients are evenly distributed.
Cover and refrigerate for 12-24 hours.
Preheat oven to 350F and bake for 50-60 minutes -- or until golden brown, puffy in the center and a fork comes out clean.
I used a gluten-free bread from a local bakery. If you only have access to the commercially available gluten-free breads, adjust the amount to fill a 9x13 pan.