Sunday, March 28, 2010

Spinach and Tomato Anytime Strata

Waking up early on a Sunday morning and putting your strata that you made the night before in the oven is something I truly relish. How fun is it to get all of your prep work and clean up done the night before so that after you have indulged and enjoyed your fantastic breakfast the only thing you have to do is load your plates in the dishwasher? (whether that is your hubby/roommate/children/or appliance is up to you). A great aspect of this recipe is that if you are worried about added calories that you can usually count on with a delish breakfast is that it actually uses a lot of vegetables and keeps you full so you don't do a lot of snacking in between meals. My mom always likes to eat light and wasn't planning on having a normal sized portion of this, until she tasted it. Her immediate reaction was "Well, I might have to have a little more" :) This strata can be eaten at any time of the day and is sure to please the most experienced or inexperienced palate around.

Serves 6


1. 6 eggs
2. 4 cups Italian bread, cut into 1 inch cubes
3. 1 package (16 oz) frozen spinach
4. 1 can Rotel or similar tomatoes
5. 1 cup onion, finely chopped
6. 1/3 cup grated Parmesan cheese
7. 1/3 cup Colby Jack cheese
8. 4 slices Pepperjack (gourmet,, whatever)
9. 1 1/2 cups milk
10. 1 1/2 tbsp. unsweetened butter
11. 1 tsp salt (divided)
12. 1 tsp pepper (divided)
13. Dash nutmeg


1. Melt butter in a saucepan over medium heat. Add the onions and saute until soft. Add salt, pepper and nutmeg and continue to cook another minute. Stir in the spinach and remove from heat.
2. Butter the inside of a 2 qt. baking dish and layer the bottom with half of the bread cubes. Top with half of the spinach mixture, half of the tomatoes, half of the Parm and CJ cheese and the 4 slices of PJ cheese.
3. Repeat these layers once more (remember, no more PJ cheese-those are a yummy melty surprise in the middle)
4. Combine eggs, milk and remaining salt and pepper. Whisk until blended and pour evenly over the layers in the baking dish. Cover with plastic wrap and chill for at least 8 hours or up to 1 day.
5. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350° F and bake uncovered for 50 minutes to 1 hour or until puffed, golden brown and cooked all the way through.

Serve with salad, fruit, a latte  and enjoy your meal!

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