thepioneerwoman
Spinach, Feta and Sun-Dried Tomato Strata
Spinach, Feta and Sun-Dried Tomato strata with bread cubes, eggs, frozen spinach, and two kinds of cheese is an easy make-ahead breakfast casserole for a crowd
👥 8 Servings⏱️ Prep & Cook: 9h 45m⏳ Prep: 25 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●baking dish
- ●bowl
- ●whisk
- ●oven
📝 Preparation Steps
1
Lightly oil the bottom and sides of a 9-by-13-inch baking dish. Heat the olive oil in a medium nonstick skillet over medium-high heat. Add the onion and cook, stirring, until softened and golden, 3 to ⏱️ 4 minutes. Add the spinach, garlic, and sun-dried tomato oil. Cook, stirring, until the spinach is dry and combined with the onion, 2 to ⏱️ 3 minutes. Remove from the heat and stir in the chopped sun-dried tomatoes and ½ teaspoon each salt and pepper.
2
Spread half of the bread pieces in the prepared baking dish. Top with half of the spinach mixture, then half of each the mozzarella and feta. Repeat the layers. Whisk together the eggs, milk, and remaining 1 teaspoon salt and ½ teaspoon pepper in a large bowl until combined. Pour the egg mixture into the baking dish and gently press down on the bread to submerge it. Cover with foil and refrigerate overnight.
large eggs10
3
When you’re ready to bake the strata, preheat the oven to 325˚F. Remove the dish from the refrigerator and uncover. Bake until the strata is puffed all over and set, ⏱️ 1 hour ⏱️ 10 minutes to ⏱️ 1 hour ⏱️ 15 minutes. Let stand for about ⏱️ 10 minutes before serving.
Nutrition Facts
calories
648 Calories
fat Content
45 g
fiber Content
2 g
sugar Content
8 g
sodium Content
1041 mg
protein Content
32 g
trans Fat Content
0 g
cholesterol Content
312 mg
carbohydrate Content
28 g
saturated Fat Content
17 g
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