Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with cooking spray or butter.
2. In a large skillet over medium heat, add the olive oil. Once hot, sauté the chopped Swiss chard for about 3-5 minutes until wilted. Remove from heat and let cool slightly.
3. In the greased baking dish, layer half of the cubed bread evenly across the bottom.
4. Spread half of the cooked Swiss chard over the bread, followed by half of the crumbled bacon and half of the shredded cheddar cheese.
5. Repeat the layering process with the remaining bread, Swiss chard, bacon, and cheese.
6. In a mixing bowl, whisk together the eggs, milk, Dijon mustard, salt, and black pepper until well combined.
7. Pour the egg mixture evenly over the layered ingredients in the baking dish, ensuring all bread cubes are soaked.
8. Cover the baking dish with foil and let it sit in the refrigerator for at least 1 hour, or overnight, to allow the bread to absorb the egg mixture fully.
9. When ready to bake, remove the strata from the refrigerator and allow it to come to room temperature for about 15 minutes.
10. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the center is set. If the top browns too quickly, cover it loosely with foil.
11. Remove from the oven and let it cool for a few minutes before slicing into squares. Serve warm and enjoy!