To end the week long feature of Turano bread, this strata gets me thinking of the weekend! I made this strata for a brunch dish I brought in to work for my vegetarian coworkers could enjoy. It was so easy to make and if you love make ahead meals, this one's for you! You could incorporate some breakfast meat if you wanted as well {bacon works nicely}and either cheddar or feta cheese could be used. Here's to the weekend - hope yours is a delicious one!
Spinach Tomato Strata
recipe adapted from Cooking Light
recipe adapted from Cooking Light
- 1 teaspoon olive oil
- 3 garlic cloves, minced
- 1 (10-ounce) package fresh spinach
- 1 cup diced fresh tomatoes
- Cooking spray
- 16 (1-ounce) slices sturdy white bread, cubed
- 2 1/2 cups 1% low-fat milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 5 large eggs
- 1 cup (3 ounces) shredded cheddar cheese or crumbled feta cheese
Heat oil in a Dutch oven over medium heat. Add garlic and spinach; cook 3 minutes or until spinach wilts and liquid almost evaporates. Cool.
In a large bowl, combine the bread cubes, tomatoes, spinach mixture, and 1/2 cup cheese. Transfer bread mixture to a baking pan.
In the now empty bowl, combine milk, salt, pepper, and eggsl; stirring with a whisk. Pour over bread cubes; sprinkle with remaining 1/2 cup cheese. Cover and refrigerate 8 hours.
Preheat oven to 375°. Uncover strata. Bake at 375° for 50 minutes or until set.
Looks delicious!!
ReplyDeleteMr. & Mrs. P
www.cristyandmichael.blogspot.com
I made quiche for dinner tonight. We'll be having leftovers for breakfast this weekend!
ReplyDeletei made a smaller version of those with some cooked chopped ham... baking it as we speak. :)
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