Strata with Greens, Bacon and Goat Cheese


  • 6 large eggs
  • 1 1/2 cups whole milk
  • Salt and freshly ground black pepper to taste
  • 4 oz mild goat cheese, crumbled (or substitute shredded fontina)
  • 4 slices bacon, chopped
  • 1 onion, finely chopped
  • 3 cups packed 1-inch cubes bread (6 to 7 ounces) we used a Palladin loaf
  • 3 oz kale or Swiss chard leaves, tough stems removed, coarsely chopped, about 2 heaping cups

Beat eggs and milk together until thoroughly combined. Add salt and freshly ground black pepper to taste, and the crumbled goat cheese.

Cook chopped bacon in a 9- or 10-inch cast iron pan over medium heat until crisp. Transfer bacon to a small dish, leaving the fat behind. Add the onion and cook until softened but not browned. Add the bread and stir into cooked onion, 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. May take an additional 5-10 minutes. Let strata cool for 5 minutes before serving.

4-6 servings

Adapted from a Food52 recipe