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Spinach and Cheese Strata
Kaitlin @ I Can Cook That
Savory layers of egg, Cantal cheese, spinach, shallots and sourdough bread; a casserole-like breakfast that you can make ahead!
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Prep Time
30
minutes
mins
Cook Time
1
hour
hr
Refrigeration Time
1
hour
hr
Total Time
2
hours
hrs
30
minutes
mins
Course
Breakfast
Servings
8
servings
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
Instructions
Before making, thaw your spinach completely.
Squeeze the spinach to remove as much liquid as possible (a lot of liquid will come out). Set aside.
Grate your cheeses and mix to combine in a medium sized bowl. Set aside.
In a separate bowl, stir together the milk, heavy cream, eggs, and mustard, whisking until combined.
Add the butter to a large saute pan over medium heat.
When melted, add in the shallots and cook until translucent, about 4 to 5 minutes.
Add in 1 teaspoon salt, 1/2 teaspoon pepper, and 1/4 teaspoon nutmeg.
Cook, stirring for another minute.
Remove from heat and stir in the spinach.
Cut your bread into bite-sized pieces.
Add 1/2 of the bread cubes to a 3-quart baking dish with at least 2-inch sides.
Top with 1/2 of the spinach mixture, followed by 1/2 of the cheese mixture.
Add the remaining bread cubes, followed by the remaining spinach mixture and then the remaining cheese mixture.
Pour the milk/egg mixture evenly over the dish.
Cover with plastic wrap and refrigerate for at least 1 hour, or overnight.
When ready to cook, preheat your oven to 325 degrees F.
Bake uncovered until puffed and golden brown, about 1 hour. Let cool for 5 minutes before serving.
Keyword
Breakfast, Cheese, Spinach, Strata