Author Notes: Greens, eggs, and bacon combine in this strata, which starts on the stovetop and finishes in the oven. The ingredient list calls for prepped ingredients: sliced scallions, grated cheese, cubed bread, diced onion, etc. It doesn't take that long to do this, but if you're up for it, prep as you go: Dice the onion as the bacon crisps, cube the bread as the onion cooks, whisk the eggs and milk as the bread toasts. To be safe, you may want to slice the scallions, grate the cheese, and roughly chop the greens ahead of time.
You can easily make this vegetarian by omitting the bacon and using olive oil instead.
Recipe adapted from one in America's Test Kitchen's Cook it in Cast Iron. —Alexandra Stafford
cups whole milk
scallions, thinly sliced
ounces cheddar or fontina cheese, shredded or cubed, about a cup
slices bacon, chopped
onion, finely chopped (a scant cup)
cups packed 1-inch cubes bread (6 to 7 ounces)
ounces kale or chard leaves, tough stems removed, coarsely chopped, about 2 heaping cups
- Adjust oven rack to the middle position and heat oven to 425° F. Beat eggs and milk together until thoroughly combined. Stir in scallions, 1/2 teaspoon salt, pepper to taste, and the cheddar.
- Cook bacon in a 9- or 10-inch cast iron pan over medium heat until crisp, about 10 minutes. Transfer bacon to a small dish, leaving the fat behind. Add the onion and cook until softened and lightly browned, about 5 minutes. Add the bread, carefully fold into onions, and cook, stirring occasionally, until lightly toasted, about 3 minutes.
- Remove pan from heat, add reserved bacon, and fold in the egg mixture. Add half of the greens and fold into the mixture until combined. Add remaining greens and fold again until combined. Transfer skillet to oven and bake until center of strata is puffed and set and edges have browned and pulled away slightly from the sides of the skillet, about 15 minutes, rotating skillet halfway through baking. Let strata cool for 5 minutes before serving.
- This recipe is a Community Pick!