Breakfast Strata With Spinach Recipes

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SPINACH FETA STRATA



Spinach Feta Strata image

This is a fairly new recipe for me, but my family loved it the first time I made it. A friend shared it with me.-Pat Lane, Pullman, Washington

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 12 servings.

Number Of Ingredients 9

10 slices French bread (1 inch thick) or 6 croissants, split
6 large eggs, lightly beaten
1-1/2 cups 2% milk
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1-1/2 cups shredded Monterey Jack cheese
1 cup crumbled feta cheese

Steps:

  • In a greased 3-qt. or 13x9-in. baking dish, arrange French bread or croissant halves with sides overlapping. , In a large bowl, combine the eggs, milk, spinach, salt, nutmeg and pepper; pour over bread. Sprinkle with cheeses. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Let stand for 5 minutes before cutting. Serve warm.

Nutrition Facts : Calories 190 calories, Fat 10g fat (5g saturated fat), Cholesterol 128mg cholesterol, Sodium 443mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.

MAKE-AHEAD SPINACH AND MOZZARELLA BREAKFAST STRATA



Make-Ahead Spinach and Mozzarella Breakfast Strata image

This make-ahead breakfast/brunch strata has cheese, eggs, and nutritious value from spinach.

Provided by Sarah

Categories     Breakfast and Brunch     Eggs     Breakfast Strata Recipes

Time 9h45m

Yield 8

Number Of Ingredients 10

3 tablespoons unsalted butter
1 ½ cups finely chopped yellow onion
3 pinches herbes de Provence, or to taste
salt and ground black pepper to taste
2 (10 ounce) packages frozen chopped spinach, thawed and drained
butter-flavored cooking spray
8 cups cubed Italian bread
1 cup shredded reduced-fat mozzarella cheese, or more to taste
9 large eggs
1 cup skim milk

Steps:

  • 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.
  • Spray the inside of a 3-quart (9x13-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.
  • 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.
  • Remove from the refrigerator 30 minutes before baking to allow pan to get to room temperature.
  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
  • 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.

Nutrition Facts : Calories 297.7 calories, Carbohydrate 25.9 g, Cholesterol 230 mg, Fat 13.9 g, Fiber 3.5 g, Protein 18.8 g, SaturatedFat 6.3 g, Sodium 485.1 mg, Sugar 4 g

THE ULTIMATE BREAKFAST FOR DINNER: SAUSAGE AND SPINACH EGG STRATA



The Ultimate Breakfast for Dinner: Sausage and Spinach Egg Strata image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 13

1 box or bag organic chopped frozen spinach
1 tablespoon EVOO
12 ounces bulk spicy breakfast sausage
2 tablespoons butter
1 onion, finely chopped
4 cloves garlic, finely chopped
Salt and freshly ground black pepper
Freshly grated nutmeg
1/2 pound stale white or French bread, cubed (7 to 8 cups)
12 eggs
2 cups milk or half-and-half
1/4 cup Dijon mustard
2 cups shredded caciocavallo cheese or Parmigiano-Reggiano

Steps:

  • Defrost the spinach in the microwave, and then wring out any excess liquid.
  • Heat the EVOO in a skillet over medium-high heat. Brown and crumble the spicy breakfast sausage, and then remove the crumbles to a plate. Return the skillet to the heat. Reduce the heat a little and melt the butter. To the skillet, add the onions and garlic and cook to soften, 5 to 6 minutes. Then add the spinach and season with salt, pepper and a little nutmeg. Turn off the heat and combine with the sausage bits.
  • Arrange half of the bread in a casserole dish.
  • Whisk the eggs with the milk, Dijon and some salt and pepper.
  • Scatter half of the sausage-spinach mixture over the bread, top with half the cheese, pour over half the eggs, repeat. Cover and store in the fridge.
  • Bring the strata to room temperature for about 30 minutes before you bake. Preheat the oven to 350 degrees F with the rack in the center of the oven.
  • Set the casserole on a baking sheet and bake uncovered 1 hour. Let stand 10 minutes and serve.

SPINACH & CHEESE STRATA



Spinach & Cheese Strata image

Layered with spinach, cheese, and bread, and soaked in a savory custard, this make-ahead strata is ideal for entertaining.

Provided by Jennifer Segal, inspired by

Categories     Breakfast & Brunch

Time 1h45m

Yield 8 to 10

Number Of Ingredients 13

1 pound bag chopped frozen spinach, thawed and squeezed as dry as possible
3 tablespoons unsalted butter
1 large yellow onion, chopped (about 2 cups)
3 garlic cloves, minced
12 ounces (¾ pound) Italian sandwich bread, cut into 1-inch cubes (about 11 slices or 8 cups)
6 ounces (1½ cups) coarsely grated Gruyère
2 ounces (⅔ cup) finely grated Parmigiano-Reggiano
9 large eggs
2¾ cups half-and-half
2 tablespoons Dijon mustard
1¾ teaspoons salt
¾ teaspoon black pepper
¼ teaspoon ground nutmeg

Steps:

  • Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring frequently, until soft and translucent, 4 to 5 minutes. Add the garlic and drained spinach and cook 2 minutes more. Set aside.
  • Butter a 3-quart or 9x13-inch baking dish. Spread one third of the bread cubes in the dish and top evenly with one third of spinach mixture. (Try to break it up as much as possible so there are no huge clumps of spinach.) Sprinkle with one third of each cheese. Repeat layering twice, ending with cheeses.
  • In a large bowl, whisk the eggs. Add the half-and-half, mustard, salt, pepper, and nutmeg and whisk until well combined. Pour the custard mixture evenly over the strata. Cover the strata with plastic wrap and chill for at least 1 hour or overnight.
  • Preheat oven to 325°F. Bake the strata, uncovered, until puffed, set and golden brown all over top, 70-80 minutes. Let stand 10 to 15 minutes before serving. It will settle a bit as it cools.
  • Note: The cook time is based on the strata going immediately from the fridge to the oven. If it sits out at room temperature before baking, the cook time will be about 10 minutes less.

Nutrition Facts : Calories 483, Fat 30g, Carbohydrate 30g, Protein 25g, SaturatedFat 16g, Sugar 4g, Fiber 4g, Sodium 1117mg, Cholesterol 280mg

SPINACH AND CHEESE STRATA



Spinach and Cheese Strata image

Categories     Cheese     Egg     Leafy Green     Mustard     Breakfast     Brunch     Bake     Vegetarian     Parmesan     Spinach     Winter     Gourmet     New Year's Day

Yield Makes 6 to 8 servings

Number Of Ingredients 12

1 (10-oz) package frozen spinach, thawed
1 1/2 cups finely chopped onion (1 large)
3 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
8 cups cubed (1 inch) French or Italian bread (1/2 lb)
6 oz coarsely grated Gruyère (2 cups)
2 oz finely grated Parmigiano-Reggiano (1 cup)
2 3/4 cups milk
9 large eggs
2 tablespoons Dijon mustard

Steps:

  • Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop.
  • Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove from heat.
  • Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture. Sprinkle with one third of each cheese. Repeat layering twice (ending with cheeses).
  • Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard).
  • Preheat oven to 350°F. Let strata stand at room temperature 30 minutes.
  • Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.

BREAKFAST STRATA WITH SPINACH AND MUSHROOM



Breakfast Strata With Spinach and Mushroom image

I adapted this recipe from Cook's Illustrated. It sounds healthier than the other breakfast stratas with sausage and bacon (you don't have to tell anyone the truth!). It is so delicious, I had several requests for the recipe at a brunch before Christmas. Enjoy!

Provided by GratefulMe

Categories     Breakfast

Time 3h30m

Yield 1 9x13-inch strata, 12 serving(s)

Number Of Ingredients 11

14 ounces French bread, sliced 1/2-inch thick
9 tablespoons unsalted butter, softened
8 medium shallots, minced
8 ounces mushrooms, sliced
20 ounces frozen chopped spinach, thawed and squeezed dry
1 cup dry white wine
12 ounces havarti cheese, sliced thin or 12 ounces grated gruyere cheese
12 large eggs
2 1/2 cups half-and-half
salt
ground black pepper

Steps:

  • Preheat oven to 225 degrees. Arrange bread slices in a single layer on 2 large baking sheets and bake until dry and crisp, about 40 minutes, turning slices over halfway through drying time. (Alternatively, leave slices out overnight to dry.) When cooled, butter slices on one side using 4 tablespoons of butter; set aside. (Note: I used Smart Balance® with just a thin coating on each slice).
  • Heat 3 1/2 tablespoons butter in large nonstick skillet over medium heat. Sauté shallots and mushrooms until shallots become fragrant and translucent, about 3 minutes.
  • Add spinach to skillet. Season with salt and pepper to taste and cook, stirring occasionally, until spinach and shallots are combined, about 3 minutes. Transfer to medium bowl; set aside.
  • Add wine to skillet, increase heat to medium-high, and simmer until reduced to 1/2 cup, 3 to 4 minutes; set aside.
  • Butter a 9x13-inch baking dish with remaining 1 1/2 tablespoons butter.
  • Arrange half the buttered bread slices, buttered-side up, in single layer in dish. Spread half of spinach mixture, then lay half of the cheese evenly over bread slices. Arrange remaining bread slices in single layer over cheese; spread remaining spinach mixture and the remaining cheese evenly over bread.
  • Whisk eggs in medium bowl until combined; whisk in reduced wine, half-and-half, 2 teaspoon salt, and pepper to taste. Pour egg mixture evenly over bread layers; cover surface flush with plastic wrap, weigh down (see note, below), and refrigerate at least 1 hour or up to overnight.
  • Remove dish from refrigerator and let stand at room temperature 20 minutes. Meanwhile, adjust oven rack to middle position and heat oven to 325 degrees. Uncover strata and bake until both edges and center are puffed and edges have pulled away slightly from sides of dish, 60 to 65 minutes (or about 50 to 55 minutes for halved recipe). Cool on wire rack 5 minutes; serve.
  • NOTE: By weighing down the strata, all of the bread is able to soak in the custard. To weigh down the assembled strata, two 1-pound boxes of brown or powdered sugar, laid side by side over the plastic-covered surface, make ideal weights. A gallon-sized zipper-lock bag filled with about 2 pounds of sugar or rice also works. This recipe halves easily; use one 8x8-inch baking dish greased with only 1 tablespoon butter and reduce the baking time as directed in step 8.
  • A word about substituting fat-free half-and-half: The second time I made this recipe, I used fat-free half-and-half. The strata was soggy, not like the original recipe, even though I baked it longer. I think the custard needed more fat from the half-and-half in order to set properly.
  • If you try this with fresh spinach, cook it first, squeeze it dry, then use it in place of frozen.

SPINACH AND PANCETTA STRATA



Spinach and Pancetta Strata image

Provided by Giada De Laurentiis

Categories     main-dish

Time 3h10m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons olive oil
4 ounces thinly sliced pancetta, coarsely chopped
1 small onion, chopped
1 (10-ounce) box chopped frozen spinach, thawed, squeezed dry
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
8 cups cubed Italian bread, from a 1-pound loaf
1/2 cup finely grated Parmesan
3 cups whole milk
10 large eggs

Steps:

  • Heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Using a slotted spoon, transfer the pancetta to a bowl. Add the onion to the pan drippings in the same skillet and saute until translucent, about 4 minutes. Add the spinach and garlic. Saute over medium-low heat until the garlic is tender, about 2 minutes. Stir in 1/2 teaspoon of salt, 1/4 teaspoon of pepper, nutmeg, and the cooked pancetta.
  • Place half of the bread cubes in a buttered 3-quart baking dish. Sprinkle half of the cheese over the bread, then top with half of the spinach mixture. Repeat layering.
  • Whisk the milk, eggs, remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a large bowl and pour evenly over the strata. Chill the strata, covered with plastic wrap, at least 2 hours and up to 12 hours.
  • Preheat the oven to 350 degrees F.
  • Bake strata uncovered until puffed, golden brown, and cooked through, 40 minutes. Let stand 5 minutes before serving.

PROSCIUTTO, EGG AND SPINACH STRATA



Prosciutto, Egg and Spinach Strata image

This egg spinach strata recipe is one of my favorite things to make for Mother's Day, Easter, Thanksgiving or Christmas morning! It's a wonderful savory dish that incorporates elements of the cuisine I grew up enjoying. Plus, you can prepare it the night before and just throw it in the oven in the morning. -Danielle Pfanstiehl, Andover, Connecticut

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 6 servings.

Number Of Ingredients 11

6 large eggs
1-1/4 cups 2% milk
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon pepper
7 cups day-old cubed bread (1-in. cubes)
1/2 pound sliced prosciutto, cut into 2-in. strips
2 medium Pink Lady apples, peeled and thinly sliced
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup chopped Brie cheese
1 cup shredded white cheddar cheese, divided

Steps:

  • In a large bowl, whisk eggs, milk, cinnamon, salt and pepper until blended. Stir in bread, prosciutto, apples, spinach, Brie and 1/2 cup cheddar cheese. Transfer to a greased 13x9-in. baking dish; sprinkle with remaining 1/2 cup cheddar cheese. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, covered, 30 minutes. Uncover and bake until a knife inserted near the center comes out clean, 20-25 minutes longer. Let stand 10 minutes before serving.

Nutrition Facts : Calories 478 calories, Fat 25g fat (12g saturated fat), Cholesterol 266mg cholesterol, Sodium 1430mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 3g fiber), Protein 33g protein.

BREAKFAST SAUSAGE AND SPINACH STRATA (EMERIL GREEN RECIPE)



Breakfast Sausage and Spinach Strata (Emeril Green Recipe) image

I normally hate spinach and absolutely loved this recipe! It's great for a brunch or a special breakfast. Just make it up the night before, stick in the fridge, and you can just pop it in the oven the next morning. It's easy to adjust to recipe and make substitutions if you want to, as well. Note that the prep time includes time that it chills in the fridge.

Provided by ajt575s

Categories     Breakfast

Time 2h25m

Yield 8-10 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
8 ounces turkey sausage, cut into bite size pieces
1 small onion, chopped
10 ounces Baby Spinach
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/8 teaspoon freshly ground nutmeg
8 cups cubed Italian bread, from a 1-pound loaf
2 cups grated gruyere cheese
1/2 cup finely grated parmesan cheese
3 cups milk
10 large eggs

Steps:

  • Heat the oil in a heavy large skillet over medium heat. Add the sausage and saute, until crisp and golden, about 5 minutes. Using a slotted spoon, transfer the sausages to a plate. Add the onion to the pan drippings in the same skillet and saute, until translucent, about 4 minutes. Add the spinach and garlic. Saute, over medium-low heat until the garlic is tender, about 2 minutes. Stir in 1/2 teaspoon of salt, 1/4 teaspoon of pepper, nutmeg, and the cooked sausages.
  • Place half of the bread cubes in a buttered 3-quart baking dish. Sprinkle half of the cheese over the bread, then top with half of the spinach mixtures. Repeat layering.
  • Whisk the milk, eggs, remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a large bowl and pour evenly over the strata. Chill the strata, covered with plastic wrap, at least 2 hours and up to 12 hours.
  • Preheat the oven to 400 degrees F.
  • Bake strata uncovered until puffed, golden brown, and cooked through, about 25 minutes. Let stand 5 minutes before serving. Serve hot.

Nutrition Facts : Calories 398, Fat 28.7, SaturatedFat 12.9, Cholesterol 329.2, Sodium 801.7, Carbohydrate 8.1, Fiber 1, Sugar 1.2, Protein 26.8

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From cooklikejames.com


BREAKFAST STRATA | BLUE JEAN CHEF - MEREDITH LAURENCE
Pre-heat the oven to 350°F. Cover the baking dish with aluminum foil and bake for 40 minutes. Remove foil and bake another 25 to 35 minutes until the strata has puffed up and is set in the middle. Let the breakfast strata rest for 15 minutes before cutting into …
From bluejeanchef.com


BREAKFAST STRATA (WITH FILLINGS YOU CHOOSE) - TWO KOOKS IN THE KITCHEN
2021-04-12 Whisk together eggs, milk/cream and seasonings in a large bowl. Stir in bread cubes, fillings and most of cheeses (leave some for topping) until well combined. Transfer mixture into one large or two smaller casserole dishes that are sprayed with oil or smeared with butter. Let sit for 30 minutes before baking.
From twokooksinthekitchen.com


8 STRATA RECIPES TO ELEVATE YOUR BREAKFAST | SKILLSHARE BLOG
2022-03-02 5. Monte Cristo Strata. To the skillet: One pound diced ham. To the egg mixture: Three cups shredded gruyere or Swiss cheese, two tablespoons freshly chopped tarragon, and two tablespoons stone ground mustard. 6. Spinach and Bacon Strata. To the skillet: ½ cup thinly sliced shallot, one pound diced bacon, and 12 ounces fresh spinach. To the egg mixture: Two …
From skillshare.com


SAUSAGE AND SPINACH BREAKFAST STRATA - THE WASHINGTON POST
2020-05-27 If cooking the strata immediately, place a rack in the middle of the oven and preheat to 325 degrees. Oil or spray a 9-by-13-by-2-inch baking dish. Oil or spray a …
From washingtonpost.com


SPINACH AND CHEESE STRATA | BREAKFAST CLUB OF CANADA
2021-12-08 Grease a 9′ x 13′ (23 cm x 33 cm) baking dish. Spread a third of the bread cubes in the dish and top evenly with a third of the onion-spinach mixture. Sprinkle with a third of the cheese. Repeat layering twice, ending with cheese. In a large bowl, whisk the eggs. Add the milk, salt, pepper, nutmeg and Dijon (if using) and whisk until well ...
From breakfastclubcanada.org


RECIPE DETAIL PAGE | LCBO
Wrap pan tightly in plastic wrap. Refrigerate at least 6 hours, preferably overnight. 5. Remove strata from fridge 30 minutes before baking. Preheat oven to 350°F (180°C). 6. Bake on middle rack until puffed, golden and a toothpick inserted in …
From lcbo.com


BREAKFAST STRATA INA GARTEN - CHEFS & RECIPES
Breakfast strata with foil by Ina Garten; Reheat for 15 to 20 minutes at 350°F in the oven. It is advised to heat the strata to 165°F before serving. In The Microwave: Wrap each Ina Garten Breakfast strata dish in a moist paper towel. Microwave your Ina Garten Breakfast strata for 30 seconds, then at 20-second increments until well warmed.
From chefsandrecipes.com


SPINACH, SAUSAGE & GRUYERE BREAKFAST STRATA | JOY MAGAZINE
Combine milk, yogurt, eggs, egg whites, mustard, pepper and salt in a large bowl; stir with a whisk until well combined. Pour evenly over bread mixture; toss. Cover and chill overnight. Preheat oven to 350°F. Let strata stand at room temperature as oven preheats. Bake strata, covered, in preheated oven for 40 minutes.
From ourjoymagazine.org


HAM AND SPINACH BREAKFAST STRATA - THE TOASTY KITCHEN
2019-12-15 Bread should fill dish about ¾ of the way full (do not pack in). Add spinach, ham, half of mozzarella cheese, and half of parmesan cheese to dish with bread, tossing to combine. In a bowl, whisk together the eggs. Add milk, salt, pepper, sage, and minced garlic, and whisk to combine. Slowly pour egg mixture over your casserole.
From thetoastykitchen.com


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