Skillet Strata with Bacon, Cheddar, and Greens Recipe on Food52 (2024)

Cast Iron

by: Alexandra Stafford



13 Ratings

  • Serves 4

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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

  • Test Kitchen-Approved

What You'll Need

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Skillet Strata with Bacon, Cheddar, andGreens

  • 6 large eggs
  • 1 1/2 cupswhole milk
  • 3 scallions, thinly sliced
  • 4 ouncescheddar or fontina cheese, shredded or cubed, about a cup
  • 4 slices bacon, chopped
  • 1 onion, finely chopped (a scant cup)
  • 3 cupspacked 1-inch cubes bread (6 to 7 ounces)
  • 3 ounceskale or chard leaves, tough stems removed, coarsely chopped, about 2 heaping cups
  1. 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.
  2. 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.
  3. 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.


  • Egg
  • Bacon
  • Cheddar
  • Green Onion/Scallion
  • Milk/Cream
  • Weeknight Cooking
  • One-Pot Wonders
  • Cast Iron
  • Spring
  • Summer
  • Fall
  • Winter

Recipe by: Alexandra Stafford

I write the blog alexandra's kitchen, a place for mostly simple, sometimes fussy, and always seasonal recipes. My cookbook, Bread Toast Crumbs is available everywhere books are sold.

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19 Reviews

toekneeray February 18, 2024

Easy, delicious and a great way to use a big bag of kale! I think I will add mustard as suggested in amother review and wonder what a hint of nutmeg would give to the dish. In any case, this recipe will go into my regular rotation!

Laura G. March 21, 2023

This came out great and was very forgiving of my pantry modifications! Used guanciale for the bacon, grated parmesan for the cheese, stale sliced whole wheat bread, and mustard greens. Had only 2% milk and five eggs, but still came out rich and light. Like others, added a dash of cayenne to the eggs—it perks them up. Lacking the right size pan, I mixed and then dumped into a deep-dish Pyrex pie dish. Had to more than double the cooking time, but it cooked and browned just fine.

Karen B. August 23, 2022

Super easy. I make this with either spinach or swiss chard. Also added sauteed mushrooms.

Jessamin May 8, 2021

I made this this morning and was so pleased with the results. This is the first strata I've ever made and I'm very glad to know how to do this now. This is recipe is a great, basic template to riff on and I'll be making this often now to clean out bits and bobs of meat and veggies in my fridge at the end of each week. The only thing I changed was to use oat milk and if anyone wants to know if that works, it absolutely does. I wish I had salt and peppered the egg mixture, but it was still absolutely amazing (and beautiful).

Ann22 February 21, 2021

Hello, this may have been asked and I missed it. Does the bacon stay crispy through the entire process? I really dislike soggy bacon. Thanks.

Merry February 21, 2021

We love this recipe and just made it again a few days ago. Somewhere along the way, we switched over to goat cheese and think we may like that even better. And reheating the leftovers - perfect!

peggyg February 16, 2020

I loved this. I had some cooked bacon in the freezer, so no bacon fat in the pan - used olive oil to saute the onions and added some garlic, then the chopped bacon. I used half a sourdough batard. I liked the suggestion of mustard below so added some whole grain mustard and 1/4 tsp cayenne to the egg mixture. Not at all spicy - will try 1/2 tsp next time. Used grated fontina and added spinach. Sprinkled with grated cheddar before going in the oven. My pan was 12" so it turned out thinner than should have been but I thought it was fine. I really liked how the bread had some crispy edges.
You could add any number of things to this - artichokes, olives, red peppers...
Thanks for the original!

Niknud August 8, 2019

This was so very very perfect on a Wednesday night. I didn't have chard/kale so I used frozen peas instead and no whole milk so mostly 2% with a healthy splash of heavy cream. But I cannot tell you how much I appreciate a delicious meal that can be pulled together with minimal effort on a week night. We're in full swing of soccer season and usually we end up with wraps or grilled cheese or take out - so thanks a bunch for this brief break. :)

Amy O. April 7, 2019

I really loved this...didn't have chives so used a bit of red onion for color. Nice simple meal.

Anna F. May 30, 2018

If I make it a day ahead, does reheat taste as good? Should I cut 5 to 10 minutes off cooking time?

Alexandra S. May 30, 2018

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 F. May 30, 2018

Thanks for the speedy response. I love this recipe and have never had leftovers. Xx

Alexandra S. May 30, 2018

So happy to hear this :)

Sandra B. January 4, 2017

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!

Alexandra S. January 5, 2017

All of your suggestions sound lovely! Report back if you make the changes. Love that your husband approves! :)

yellowbird July 19, 2016

A great recipe! I admit I departed quite a bit from it (ground pork, zucchini, cream cheese) but it still turned out fantastic.

Alexandra S. July 19, 2016

Nice! This is a recipe designed for departure :) Glad it turned out well. Sounds delicious!

Diana R. June 11, 2016

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!!

Alexandra S. June 11, 2016

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.

Skillet Strata with Bacon, Cheddar, and Greens Recipe on Food52 (2024)


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