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1
With 1 tablespoon of the butter, generously grease a large, shallow 2 1/2 to 3-quart dish or casserole.
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2
Cook bacon in a skillet over medium heat until crisp.
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3
Remove bacon to drain on paper towel, leaving 2 tabspoons bacon drippings inskillet.
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4
Add mushrooms, onion, and sage; saute over medium heat 8 to 10 minutes, until browned and mushrooms have released much of their liquid.
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5
Spread mixture over bottom of prepared dish; scatter spinach over top.
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6
Spread reamaining 3 tablespoons butter over one side of bread slices, and arrange, buttered side down up and overlapping, on top of spinach.
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7
Arrange 3 tomato slices on buttered side of bread slices.
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8
In large bowl with wire whisk, beat eggs, milk, 1/2 cup of the Parmesan and pepper until well blended.
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9
Slowly pour egg mixture over bread slices; press bread down to absorb egg mixture, spooning egg mixture over any uncoated bread.
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10
Scatter Gruyere and remaining 1/4 cup Parmesan over top.
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11
Cover strata and refrigerate overnight.
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12
Bring strata to room temperature.
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13
Preheat over to 350.
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14
Bake, uncovered, 30 minutes; loosely cover with foil to prevent overbrowning.
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15
Bake 25 minutes or until golden on top and a knife inserted in center comes out clean.
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16
Let stand 20 minutes before serving.
