Cast-Iron Smoked Bacon & Pot Likker Breakfast Strata

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Tear or cut 1 lb sturdy sourdough or brioche loaf into 1-inch cubes and place them in a large mixing bowl. Chop the 12 oz thick-cut smoked bacon into half-inch pieces.

   5 min

   Tip: Using day-old bread is crucial here; it acts like a sponge for the custard without turning to mush.

2. 2

   Place a 10 or 12-inch cast-iron skillet over medium heat. Add the chopped 12 oz thick-cut smoked bacon and cook slowly until the fat completely renders and the edges are beautifully crisp.

   10 min

   Tip: Don't rush the bacon. Low and slow renders out the maximum amount of fat, which is the flavor foundation for our greens.

3. 3

   While the bacon is rendering, whisk together the 8 large eggs, 1.5 cups whole milk, 1 cup cultured buttermilk, 1 tsp fish sauce, 1 tbsp hot sauce, 1 tsp kosher salt, and 1/2 tsp black pepper in a large bowl. Stir in half of the grated 6 oz sharp white cheddar cheese.

   5 min

   Tip: The fish sauce won't make it taste like seafood, I promise. It mimics the deep, fermented umami of traditional long-simmered pot likker.

4. 4

   Use a slotted spoon to transfer the crispy bacon to the bowl with your bread cubes. Leave about 2 tablespoons of the rendered bacon fat in the skillet, carefully draining any excess into a heatproof jar. Add the diced 1 medium sweet yellow onion to the skillet and sauté until softened.

   5 min

   Tip: Keep that extra bacon fat in your fridge for your next batch of cornbread.

5. 5

   Stir the 3 minced garlic cloves and shredded 1 bunch collard greens into the skillet. Cook, tossing frequently, until the greens are bright green, wilted, and tender.

   5 min

   Tip: If your greens need a little coaxing to soften, add a splash of water and cover the skillet for a minute.

6. 6

   Transfer the cooked greens and onions to the bowl with the bread and bacon. Pour the egg custard mixture over the top and toss gently with your hands or a large spatula to coat everything. Let the mixture sit so the bread can absorb the liquid.

   15 min

   Tip: Patience pays off here. Give it the full 15 minutes to soak; it prevents the strata from having dry pockets in the center.

7. 7

   While the bread is soaking up that rich custard, wipe out your cast-iron skillet with a paper towel and grease it well with 1 tbsp unsalted butter.

   2 min

   Tip: Even though there's residual bacon fat, a layer of butter ensures a crisp, perfectly released bottom crust.

8. 8

   Pour the soaked strata mixture into the buttered cast-iron skillet, pressing down lightly so it sits evenly. Top with the remaining half of the 6 oz sharp white cheddar cheese. Transfer to the preheated oven and bake until the center is puffed, fully set, and the cheese is golden brown.

   45 min

   Tip: Check it at the 35-minute mark. If the top is browning too quickly, tent it loosely with aluminum foil.

9. 9

   Remove the strata from the oven. It will look wonderfully puffed like a soufflé and will settle slightly as it cools. Let it rest before slicing and serving warm.

   10 min

   Tip: Resting allows the custard to finish carrying over its heat and makes slicing much cleaner.