This make-ahead breakfast/brunch strata has cheese, eggs, and nutritious value from spinach.
Ingredients
- unsalted butter: 3 Tbsp
- ½ cups finely chopped yellow onion: 1 piece
- pinches herbes de Provence: 3 piece (to taste)
- salt and ground black pepper: (to taste)
- frozen chopped spinach: 2 packages (10 ounce packages, drained)
- butter-flavored cooking spray:
- Italian bread: 8 cups (cubed)
- reduced-fat mozzarella cheese: 1 cup (to taste, shredded)
- eggs: 9 piece
- skim milk: 1 cup
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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Remove from the refrigerator 30 minutes before baking to allow pan to get to room temperature.
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Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
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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.
