SOUTHWEST SPINACH STRATA
With a mix of whole wheat and white bread, spinach and black beans, this hearty strata has an amazing savory flavor the whole family will love. Pinto or cannellini beans may be substituted for black beans with fantastic success. -Deborah Biggs, Omaha, Nebraska
Provided by Taste of Home
Time 1h5m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place half of the bread cubes in an 8-in. square baking dish coated with cooking spray. Layer with beans, spinach and half of the cheese. Top with remaining bread cubes., In a large bowl, whisk the egg substitute, milk, cilantro and salt. Pour over top. Let stand for 5 minutes., Bake, uncovered, at 350° for 40 minutes. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted and a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Serve with sour cream and salsa.,
Nutrition Facts : Calories 264 calories, Fat 9g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 736mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges
SPINACH STRATA
Adapted with permission from "Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen" by Heidi Swanson, copyright 2011. Published by Ten Speed Press, a division of Random House, Inc.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 11
Steps:
- Brush a 9-inch square baking dish with olive oil. Sprinkle the baking dish with lemon zest and set aside.
- In a medium bowl, whisk the olive oil, mustard, salt, and pepper with a splash of the milk. Whisk in remaining milk and the eggs.
- Put the bread in the prepared baking dish and top with the spinach and half of the feta. Gently toss with your hands until combined. Drizzle the egg mixture over the bread and sprinkle with the remaining feta. Cover and refrigerate overnight.
- Preheat the oven to 350 degrees with a rack in the top third of the oven.
- Bake the strata, uncovered, for 45 to 55 minutes, until the egg is set in the middle and the edges are browned. Brown the top under the broiler, if desired. Serve warm, drizzled with a bit of olive oil and sprinkled with the fresh oregano.
SPINACH AND CHEESE STRATA
I adopted this recipe. Don't let the length of the recipe scare you. It is really a very simple dish to prepare with excellent flavors. The gruyere adds a lot of flavor to this savory dish.
Provided by Ms B.
Categories One Dish Meal
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 12
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.
- note: Strata can be chilled up to 1 day.
- Let stand at room temperature 30 minutes before baking.
SPINACH FETA STRATA
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.
SPINACH & CHEESE STRATA
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
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 PANCETTA STRATA
Provided by Giada De Laurentiis
Categories main-dish
Time 3h10m
Yield 6 servings
Number Of Ingredients 12
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.
CARAMELIZED ONION, SPINACH AND GRUYERE STRATA WITH SAUTEED CHERRY TOMATOES
Provided by Bobby Flay
Time 1h55m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 325 degrees F. Put the bread on a baking sheet and toast until lightly golden brown on both sides, about 10 minutes. Remove and let cool.
- Meanwhile, heat the butter and canola oil in a large saute pan over medium heat until shimmering. Add the onions and toss to coat, then add the sugar and season with salt and pepper. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 20 minutes. Remove from the heat and let cool slightly.
- In a large bowl, combine the toasted bread, caramelized onions and spinach. In another large bowl, whisk the eggs, milk, heavy cream, 1 1/2 cups cheese, the mustard, 1 teaspoon salt, 1/2 teaspoon pepper, the thyme and nutmeg. Butter a 9-by-13-inch baking dish. Add the bread mixture to the baking dish, then pour the egg mixture over the bread and press down to make sure it is totally submerged.
- Increase the oven temperature to 350 degrees F. Bake the strata, uncovered, until it is golden brown on top, puffed slightly and doesn't shimmy with uncooked custard when you shake the pan, 50 minutes to 1 hour; sprinkle with the remaining 1/2 cup cheese during the last 10 minutes of baking. Let cool 5 minutes before serving.
- Meanwhile, prepare the tomatoes: Heat the canola oil in a large saute pan over high heat until it begins to shimmer. Add the cherry tomatoes, season with salt and pepper and cook until softened, 4 to 5 minutes. Add the chives and remove from the heat. Serve the strata with the sauteed tomatoes.
SPINACH AND CHEESE STRATA
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
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.
MAKE-AHEAD SPINACH AND MOZZARELLA BREAKFAST STRATA
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
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
ARTICHOKE-SPINACH STRATA
Perfect for a holiday brunch, this baked egg dish is loaded with fresh and frozen vegetables.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 5h30m
Yield 8
Number Of Ingredients 14
Steps:
- In 10-inch nonstick skillet, heat oil over medium heat. Add bell pepper, onion and garlic; cook about 6 minutes, stirring occasionally, until tender. Remove from heat. Stir in artichokes and spinach; set aside.
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange bread cubes in dish. Spoon vegetable mixture evenly over bread cubes; sprinkle with Monterey Jack cheese.
- In medium bowl, beat eggs, milk, mustard, salt and pepper with wire whisk until blended; pour evenly over bread, vegetables and cheese. Sprinkle with Parmesan cheese. Cover tightly with foil; refrigerate at least 4 hours but no longer than 24 hours.
- Heat oven to 350°F. Bake covered 30 minutes. Uncover; bake 20 to 30 minutes longer or until top is golden brown and knife inserted in center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 390, Carbohydrate 35 g, Cholesterol 190 mg, Fat 1, Fiber 7 g, Protein 24 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 12 g, TransFat 1/2 g
BACON, CHEDDAR AND SPINACH STRATA
Even with just one layer of filling in the middle of this strata, you'll be looking at a gorgeous casserole which should thoroughly impress your brunch guests . . . bottomless Mimosas or no.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Strata Recipes
Time 1h5m
Yield 12
Number Of Ingredients 11
Steps:
- Oil bottom and sides of a 9x13-inch baking dish with about a tablespoon of bacon fat.
- Place bread cubes in a large mixing bowl.
- Crack eggs into a separate mixing bowl. Season with salt, pepper, cayenne, and nutmeg. Add cream and whisk mixture thoroughly.
- Pour egg/cream mixture over the bread cubes and mix to distribute ingredients evenly. Allow bread mixture to sit about 15 minutes to absorb the liquid.
- Transfer half of the bread mixture to the baking pan; spread evenly over the bottom and press mixture down a bit. Top with half of the grated Cheddar cheese. Add cooked bacon pieces in an even layer over the cheese. Place the cooked spinach over the bacon; top with half of the remaining cheese. Finish with the rest of the soaked bread cubes, spread evenly and pressed down slightly. Sprinkle with the rest of the grated cheese. Cover and let strata sit at room temperature for 1 hour before baking.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake strata in preheated oven until set, about 45 minutes. Optionally, you can broil the strata for a minute or two to brown the top.
Nutrition Facts : Calories 535.4 calories, Carbohydrate 23.5 g, Cholesterol 267.7 mg, Fat 39.9 g, Fiber 1.8 g, Protein 21.8 g, SaturatedFat 20 g, Sodium 1168.5 mg, Sugar 2.2 g
SPINACH AND CHEDDAR STRATA
This is a great option for a vegetarian dinner; the eggs, cheese, and milk provide plenty of protein.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Add spinach and cook, stirring constantly, until wilted, about 2 minutes. Transfer to a colander and drain, pressing with a rubber spatula to release as much liquid as possible. Divide bread and spinach among 4 small, shallow 8-ounce baking dishes.
- In a medium bowl, whisk together eggs, milk, and 3/4 cup cheese. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Divide mixture evenly among baking dishes and top with 1/2 cup cheese. Set dishes on a rimmed baking sheet and bake until set in middle and golden brown on top, 20 to 25 minutes.
Nutrition Facts : Calories 398 g, Fat 23 g, Fiber 2 g, Protein 23 g
MAKE-AHEAD CHEESY SPINACH AND EGG STRATA
If you are a spinach lover, then you will have to try this recipe! I have made this many times to serve at a brunch get together (I always make two of these to serve at a brunch!) Plan ahead this dish needs to chill for a minimum of 8 hours or up to 24 hours or until the custard is absorbed in the bread. You can really use any cheese that you wish I find that either asiago or Gruyere are the best! If you don't want a strong spinach taste then use only one box of frozen spinach. To save time make the spinach/mushroom filling up to 1 day in advance and refrigerate, just warm slightly in the microwave before layering in the strata. You will LOVE this!
Provided by Kittencalrecipezazz
Categories Spinach
Time 8h45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Squeeze out as much of the moisture as possible from the spinach, then chop finely.
- Heat butter in a large skillet over medium heat.
- Add in the fresh mushrooms and saute for about 10-12 minutes, or until they loose their moisture completely; remove to a bowl.
- Add in onion with nutmeg, salt and cayenne and saute for 5 minutes (adding in the garlic the last few minutes) then stir in the chopped spinach; saute for 2 minutes.
- Transfer the mixture to the bowl with the mushrooms; mix to combine slightly.
- Butter a 4-quart casserole dish.
- Spread 1/3 of the cubed bread into the prepared baking dish.
- Top with 1/3 of the spinach/mushroom mixture.
- Sprinkle with 1/3 of BOTH cheeses.
- Repeat layering twice (ending with the cheeses).
- In a bowl whisk together half and half, milk, eggs, mustard.
- Pour the milk mixture evenly over the strata in the baking dish.
- Cover with plastic and chill for about 8 hours or up to 24 hours or until the bread is absorbed in the milk.
- When ready to bake, let the dish stay out at room temperature for about 40 minutes before baking.
- Set oven to 350°F (second-lowest oven rack).
- Bake uncovered for about 45 minutes, or until puffed and golden brown.
- Delicious!
Nutrition Facts : Calories 1317.3, Fat 37, SaturatedFat 18.4, Cholesterol 346.2, Sodium 2203, Carbohydrate 187.8, Fiber 11.7, Sugar 15.2, Protein 61.8
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