Description
This Strata is a hearty and flavorful breakfast casserole that’s perfect for brunch or a special occasion breakfast. Layers of challah bread, sautéed vegetables, cheese, and a creamy egg mixture are baked together to create a satisfying and comforting dish.
Ingredients
Units
Scale
- 4 cups challah bread, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 medium red bell pepper, chopped
- 2 cups fresh spinach, roughly chopped
- 1 1/2 cups grated Gruyère cheese
- 6 large eggs
- 2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground mustard
Instructions
- Preheat and Prep: Preheat oven to 350°F (180°C). Grease a 9×13 inch baking dish.
- Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add onion and bell pepper; cook until softened. Add spinach and cook until wilted.
- Layer Ingredients: In the prepared baking dish, layer half of the bread cubes, vegetable mixture, and Gruyère cheese. Repeat layers.
- Whisk Eggs and Pour: In a bowl, whisk together eggs, milk, salt, pepper, and mustard. Pour over the layered ingredients, ensuring the bread is covered. Press down gently to help the bread absorb the liquid.
- Soak and Bake: Cover with foil and let sit for at least 30 minutes to allow the bread to soak. Bake covered for 30 minutes, then uncover and bake for 25-30 minutes more, or until golden brown and set.
- Rest and Serve: Let the strata rest for 5-10 minutes before serving.
Notes
- Bread: Challah, brioche, or sturdy sourdough bread can be used.
- Make Ahead: Assemble the strata the night before and refrigerate. Let it sit at room temperature for 20 minutes before baking.
- Meat: Add cooked bacon, sausage, or ham for a non-vegetarian version.
- Variations: Use different cheeses or vegetables based on your preference.
Nutrition
- Serving Size: 1 Serving
- Calories: 300kcal
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 100mg
