Tag: Sourdough Bread

Make Ahead Breakfast Casserole

We hosted friends recently at our house for the weekend. Whenever we have guests, I prefer to do as much of the prep work ahead of time as possible. So it should come as no surprise that I lean on recipes like this make ahead breakfast casserole as a go-to breakfast option when entertaining people for the weekend.

Not only is this recipe super versatile, but you can assemble it entirely ahead of time and then pop it into your oven when ready to eat!

The vegetables and protein in the below Make Ahead Breakfast Casserole recipe are honestly more of a suggestion than a rule; I was using up a bunch of vegetables I had on hand, so feel free to use whatever sounds good to you as well!

Ingredients (serves 8):

  • 1 (10 oz) loaf sourdough bread, cut into cubes
  • 1 tablespoon olive oil
  • 1 pound breakfast sausage, casings removed
  • 1 medium onion, chopped
  • 2 bell peppers, chopped
  • 4 garlic cloves, minced
  • 1 (16 oz) container sliced mushrooms
  • 1 (6 oz) bag baby spinach
  • salt and pepper, to taste
  • 1 dozen eggs, large
  • 1 cup whole milk
  • 1 (8 oz) bag shredded cheddar cheese

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Spinach and Cheese Strata

There is a little cafe in Old City Philadelphia that I absolutely love called Wedge and Fig. It’s essentially a cheese shop converted into a bistro, so they really know how to choose the best cheese for a particular dish. One of my absolute favorite dishes they serve on their brunch menu is a spinach and cheese strata “savory layers of egg, Cantal cheese, spinach, shallots and bread.” It’s absolutely fantastic.

This weekend, I kind of had an epiphany: strata is a great make ahead option! I decided to make a batch of my own ahead of a busy week, and then portioned it out into containers to bring into work.

Like Wedge and Fig’s version, I used Cantal cheese, spinach and shallots. Cantal is a farmhouse cheese from France that has a flavor somewhat similar to Cheddar — buttery and tangy. I added in some Parmigiano-Reggiano cheese as well as some sourdough bread to bring a bit more tanginess to the dish.

Ingredients:

  • 1 (10-oz) package frozen chopped spinach, thawed
  • 1 cup finely chopped shallots
  • 3 tablespoons unsalted butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 8 cups cubed sourdough bread (1/2 lb)
  • 2 cups grated Cantal cheese
  • 1 cup grated Parmigiano-Reggiano cheese
  • 1 1/2 cups milk
  • 1 cup heavy cream
  • 9 large eggs
  • 2 tablespoons Dijon mustard
  • cooking spray

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