This make-ahead breakfast/brunch strata has cheese, eggs, and nutritious value from spinach.
Ingredients
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3 tablespoons unsalted butter
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1 ½ cups finely chopped yellow onion
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3 pinches herbes de Provence, or to taste
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salt and ground black pepper to taste
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2 (10 ounce) packages frozen chopped spinach, thawed and drained
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butter-flavored cooking spray
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8 cups cubed Italian bread
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1 cup shredded reduced-fat mozzarella cheese, or more to taste
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9 large eggs
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1 cup skim milk
Directions
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Melt butter in a medium skillet over medium heat. Add onion and saute until soft, about 5 minutes. Add herbes de Provence, salt, and pepper; continue to cook for 1 minute more. Stir in spinach, remove from heat, and set aside.
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Spray the inside of a 3-quart (9×13-inch) baking dish with cooking spray. Layer the bottom of the dish with 1/3 of the bread cubes. Top with 1/3 of the spinach mixture and 1/3 mozzarella cheese. Repeat these layers twice more with remaining bread, spinach mixture, and cheese.
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Combine eggs, milk, salt, and pepper in a medium bowl. Whisk together until blended. Pour evenly over the bread and spinach layered in the baking dish. Cover with plastic wrap and chill for at least 8 hours, up to 1 day.
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Remove from the refrigerator 30 minutes before baking to allow pan to get to room temperature.
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Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
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Bake, uncovered, in the preheated oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand at least 5 minutes before serving.
Cook’s Note:
You can substitute 2 to 3 shallots or leeks, minced, for yellow onion. You can use fresh or frozen, thawed spinach. Feel free to use French bread instead of Italian.
Nutrition Facts (per serving)
| 298 | Calories |
| 14g | Fat |
| 26g | Carbs |
| 19g | Protein |
