Description
This Spinach and White Cheddar Strata is like a savory bread pudding, and it’s perfect for breakfast or brunch. Make it in individual ramekins or in a small casserole dish.
Ingredients
Units
Scale
- 10 ounces frozen spinach, thawed
- 3 cups day-old bread, cut into 1-inch cubes
- 5 large eggs, lightly beaten
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon nutmeg, (optional)
- 1 1/4 cups grated sharp white cheddar cheese, divided
Instructions
- Preheat oven to 400 degrees.
- Drain the thawed spinach in a colander, using a rubber spatula to press the spinach down and push all of the water out.
- Divide the spinach and bread cubes evenly among four 8-ounce baking ramekins or one 8 or 9-inch square baking dish.
- Whisk together the eggs, milk, salt, pepper, nutmeg, and 3/4 cup of the cheese in a medium bowl. Pour the mixture evenly over the four ramekins, and sprinkle the remaining 1/2 cup of cheese evenly over them.
- Transfer the dishes to a rimmed baking sheet and bake for 20 to 25 minutes, until they are set in the centers and golden brown on top. Don’t over bake or they will be dry. You can also prep the night before, and bake the next morning.
- Allow strata to cool for 5 minutes, and serve while hot.
Notes
- You can freeze this recipe for up to 3 months. Thaw overnight in the refrigerator and bake.
- You can prep the strata and refrigerate it overnight, and bake the next morning.