Spinach, Bacon and Guyere Breakfast Casserle

4 center-cut bacon slices

1 1/2 cups chopped yellow onion (about 1 medium onion)

4 garlic cloves, thinly sliced

6 ounces fresh spinach, chopped

6 ounces crusty whole-grain bread, cut into 1-in. cubes

3 ounces cave-aged Gruyère cheese, shredded (3/4 cup)

Cooking spray

3/4 cup 1% low-fat milk

3/4 cup plain 2% reduced-fat Greek yogurt

4 large eggs

2 large egg whites

1 tablespoon Dijon mustard

1/2 teaspoon freshly ground black pepper

1/4 teaspoon kosher salt

Cook bacon in a large skillet over medium until crisp, about 6 minutes. Transfer bacon to a paper towel-lined plate, reserving 1 1/2 tablespoons drippings in skillet; discard any remaining drippings. Finely chop bacon; set aside.

 Add onion and garlic to drippings in skillet over medium-high heat; cook, stirring occasionally, until onion is browned and tender, about 10 minutes. Add spinach; cook until spinach wilts, about 2 minutes, stirring constantly. Toss together chopped bacon, onion mixture, bread cubes, and cheese in a large bowl. Arrange mixture evenly in an 8-inch square glass or ceramic baking dish coated with cooking spray.

Combine milk, yogurt, eggs, egg whites, mustard, pepper, and salt in a large bowl; stir with a whisk until well combined. Pour evenly over bread mixture. Cover and chill 8 hours or overnight.

 Preheat oven to 350°F. Uncover baking dish; let strata stand at room temperature as oven preheats. Bake strata in preheated oven until top of strata is browned and a knife inserted in center comes out clean, about 1 hour. Let strata stand for 5 minutes before serving.

Serves 6

 Calories 287 Fat 14g Satfat 6.1g Monofat 4.4g Polyfat 1.8g Protein 19g Carbohydrate 21g Fiber 3g Cholesterol 149mg Iron 2mg Sodium 546mg Calcium 307mg Sugars 6g Est. added sugars 1g