Skillet Strata with Bacon, Cheddar, and Greens
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
Serves: 4
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6
large eggs
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1 1/2
cups whole milk
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3
scallions, thinly sliced
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4
ounces cheddar or fontina cheese, shredded or cubed, about a cup
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4
slices bacon, chopped
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1
onion, finely chopped (a scant cup)
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3
cups packed 1-inch cubes bread (6 to 7 ounces)
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3
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.
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Anna is a Test Kitchen Assistant and Recipe Tester for Food52
If I make it a day ahead, does reheat taste as good? Should I cut 5 to 10 minutes off cooking time?
I find strata reheats beautifully, both cut into squares and heated in individual slices as well as whole. I've never tried cutting off some of the cooking time, but that's a great idea — I'd be curious as to how it turns out. Strata is also a great dish to assemble fully and let sit in the fridge for a night before you bake it, so if you have that option, that works, too. Hope this helps somewhat!
Anna is a Test Kitchen Assistant and Recipe Tester for Food52
Thanks for the speedy response. I love this recipe and have never had leftovers. Xx
So happy to hear this :)
It was fine-made with challah cubes, but thought it could have used a bit more seasoning-a dollop of Dijon to bring out the cheddar, a pinch of red pepper flakes to spark some interest. And I would have liked some garlic in it to infuse it with more delicious smells while baking. Will try the variations on the next round. It was a great way to use up my swiss chard and not have my hubby complain about all the greens I make him eat!
All of your suggestions sound lovely! Report back if you make the changes. Love that your husband approves! :)
A great recipe! I admit I departed quite a bit from it (ground pork, zucchini, cream cheese) but it still turned out fantastic.
Nice! This is a recipe designed for departure :) Glad it turned out well. Sounds delicious!
Just made this and it is super easy and delish!! I had no scallions in the fridge but my chopped onion was a full cup. I used frozen and rinsed chopped kale (so not quite same measure because it's more compact, more like 1 1/2 cups), added about 1/4 cup more grated cheddar (because I'm cheese obsessed) and about 1/2 teaspoon of cayenne. SO GOOD!!
So happy to hear this! Love the sound of your strata--this is why I love this kind of a recipe...such a great way to use up what you have on hand.
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