Greens, eggs, and bacon combine in this strata, which starts on the stovetop and finishes in the oven. You can easily make this vegetarian by omitting the bacon and using olive oil instead. You will find a variety of fall greens, onions, bacon, and eggs at the market this week!

  • 6 large eggs
  • 1 1/2 cups whole milk
  • 3 scallions, thinly sliced
  • 4 ounces cheddar or fontina cheese, shredded or cubed, about a cup
  • 4 slices bacon, chopped
  • 1 onion, finely chopped (a scant cup)
  • 3 cups packed 1-inch cubes of bread (6 to 7 ounces)
  • 3 ounces greens of choice (kale, collards, mustard, turnip, or Swiss chard) tough stems removed, coarsely chopped, about 2 heaping cups

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.

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.

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.