This Bacon Cheddar Breakfast Strata will be the star of your New Year’s Day brunch!

Scale

1 lb. bacon, cooked and crumbled

2 cups whole milk

10 large eggs

2 tsp. Dijon mustard

1/2 tsp. red pepper flakes

2 tsp. kosher salt

1 tsp. freshly ground black pepper

6 Tbsp. unsalted butter plus more for preparing casserole dish

4 plump cloves of garlic

1 cup sliced green onions

20 ounces frozen chopped spinach, thawed and squeezed dry

1 loaf challah bread, about 6 cups, cubed

1 cup shredded extra-sharp cheddar, divided

1 cup Gruyere cheese, divided

1/2 cup freshly grated Parmesan, divided

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In a large bowl, whisk together milk, eggs, Dijon and red pepper flakes. Add half of the crumbled bacon; season with salt and pepper. Set aside.

Melt 6 Tbsp. butter in a 12-inch skillet over medium-high heat.

Stir chopped garlic, green onions and spinach until heated through, about 4 minutes. Remove from heat.

Prepare an 11×13 casserole dish with butter.

Place bread in the casserole dish. Pour butter mixture over and gently combine.

Pour milk mixture evenly over the top. Stir in 3/4 cup cheddar, 3/4 cup Gruyere, and 3 tablespoons grated Parmesan.

Cover and place in the refrigerator for at least 8 hours or overnight.

Preheat oven to 375 F.

Remove strata from the refrigerator, let sit for 30 minutes.

Sprinkle with remaining 1/4 cup cheddar, 1/4 cup Gruyere, Parmesan, and bacon.

Place into oven and bake for 30 minutes, or until puffed, golden and cooked through.

This dish is fabulous as is, although my family loves it with a drizzle of hot sauce once it’s plated.