Step 1

Preheat the oven to 350 F. Spray an 8×10 or 9×13 casserole dish with nonstick cooking spray or oil.

Step 2

Tear or cut the bread into smaller pieces. Spread the bread pieces evenly on the bottom of the oiled casserole dish.

Step 3

Place the bacon in a cast iron skillet or non-stick skillet. If using turkey bacon, add 1/2 Tablespoon oil or butter to the pan. Cook bacon according to the package or until desired crispiness. Crumble or cut into bite-sized pieces and place on top of the bread in the casserole dish. If using smoked ham, no need to cook prior to layering.

Step 4

In the same pan, add the garlic and onion. If there is grease or oil left in the pan, no need to add additional butter or oil. Saute on medium to medium-high heat for 2 to 3 minutes or until the onions are translucent and the garlic is fragrant. Add the chopped spinach to the pan and sprinkle with salt. Continue to sauté until the spinach is wilted.

Step 5

Evenly arrange the spinach, garlic, onion, and optional sun dried tomatoes over the bread and bacon/ham. Sprinkle with the shredded cheese, covering the corners too.

Step 6

In a large mixing bowl, whisk together the eggs, cream, milk, salt, pepper, dry mustard, dried oregano/thyme and paprika until combined. Pour the egg mixture evenly over bread and vegetables. Cover and refrigerate the casserole dish for 30 minutes or up to 24 hours.

Step 7

Preheat the oven to 350 F. Bake uncovered for 30 minutes. Loosely cover and bake for an additional 20 to 30 minutes or until the casserole is golden, puffed and set in the center.

Step 8

Rest the strata 10 minutes before serving. Top with optional fresh herbs.

Step 9

Store leftovers in an airtight container in the fridge for up to 4 days.