I love triple-feature recipes, that is, dishes which can be eaten for breakfast, lunch, or dinner. I made this bacon, egg, and cheese strata tonight since my dad and his girlfriend, Angie, were coming over for dinner. Everyone loved it. This recipe comes courtesy of Joy Philbin, widow of Regis. It's the third recipe of hers I've tried and it's fabulous. If she hasn't already, she needs to come out with a cookbook. This can be prepared anywhere from a few hours in advance to the day before. Just store it in the fridge for two hours up to overnight, then bake at 350°F for 45-60 minutes, until the eggs are set and the op is golden brown. Bacon, Egg, and Cheese Strata For the Filling: 1 small onion, diced 1/2 lb. thick-sliced cooked and crumbled bacon 1 10 oz. bag frozen spinach, thawed and squeezed of excess liquid 1/4 t. black pepper 1/2 t. salt 1/2 t. minced garlic (optional, I used it) A pinch of nutmeg For the Topping: 8 cups of 1-inch cubes of Italian or Ciabatta bread 2 cups shredded sharp cheddar cheese 2 1/2 cups milk 12 eggs 2 T. mustard (the recipe called for Dijon, but I don't care for that, so I used regular yellow mustard) 1 t. salt 1/2 t. black pepper How to Make Joy's Bacon, Egg, and Cheese Strata: https://www.youtube.com/watch?v=EJxkHWuQ6co #FeedingCreatively #JoyPhilbinRecipes #RememberingRegisPhilbin #BaconEggAndCheeseStrata #BrunchDishes #OvernightMeals #EggsForLunch #BreakfastForDinner https://www.instagram.com/p/CGoW4ojHaUd/?igshid=1ea8chtrp6b0d

I love triple-feature recipes, that is, dishes which can be eaten for breakfast, lunch, or dinner. I made this bacon, egg, and cheese strata tonight since my dad and his girlfriend, Angie, were coming over for dinner. Everyone loved it. This recipe comes courtesy of Joy Philbin, widow of Regis. It's the third recipe of hers I've tried and it's fabulous. If she hasn't already, she needs to come out with a cookbook. Bacon, Egg, and Cheese Strata For the Filling: 1 small onion, diced 1/2 lb. thick-sliced cooked and crumbled bacon 1 10 oz. bag frozen spinach, thawed and squeezed of excess liquid 1/4 t. black pepper 1/2 t. salt 1/2 t. minced garlic (optional; I used it) A pinch of nutmeg For the Topping: 8 cups of 1-inch cubes of Italian or Ciabatta bread (I used a loaf of Brioche) 2 cups shredded sharp cheddar cheese 2 1/2 cups milk 12 eggs 2 T. mustard (the recipe called for Dijon, but I don't care for that, so I used yellow) 1 t. salt 1/2 t. black pepper Butter a 9X13 baking dish and set aside. Sauté the onion for 4 minutes or until translucent. Add the cooked and crumbled bacon, spinach, salt, pepper, (garlic), and nutmeg. Stir to combine and set aside. Place half of the bread cubes in your prepared dish. Sprinkle over half of the cheese. Place over half of the spinach mixture. Repeat with remaining bread, cheese, and filling. Whisk the milk, eggs, mustard, and salt and pepper in a large bowl. Pour evenly over the contents of the baking dish. Cover and refrigerate for at least two hours or up to overnight. Preheat the oven to 350°F. Bake the strata until the eggs are set and the top is golden brown, 45-60 minutes. Let rest for 10 minutes before slicing and serving. #FeedingCreatively #JoyPhilbinRecipes #RememberingRegisPhilbin #BaconEggAndCheeseStrata #BrunchDishes #OvernightMeals #EggsForLunch #BreakfastForDinner https://www.instagram.com/p/CGoT1Win6Qo/?igshid=1oj0k9aipxhkb