Fresh basil and mozzarella lend Italian flair to this breakfast casserole. You can assemble this a day ahead, then pop it in the oven—right from the refrigerator—just an hour before serving.
Spinach Strata
Fresh basil and mozzarella lend Italian flair to this breakfast casserole. You can assemble this a day ahead, then pop it in the oven—right from the refrigerator—just an hour before serving.
Ingredients
6 Main-Dish Servings
- 8 slices firm white bread
- 4 ounces mozzarella cheese shredded (1 cup)
- 1 package 10 ounces frozen chopped spinach, thawed and squeezed dry
- 1 tablespoon butter or margarine softened
- 2 cups milk
- 6 large eggs
- ½ cup loosely packed fresh basil leaves chopped
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Grease 8-inch square glass baking dish.
- Place 4 slices bread in dish; top with ½ cup cheese, all spinach, then remaining cheese.
- Spread butter or margarine on 1 side of remaining bread slices; place in dish, buttered side up.
- In medium bowl, with wire whisk or fork, beat milk, eggs, basil, salt, and pepper until blended.
- Slowly pour egg mixture over bread slices.
- Prick bread with fork and press slices down to absorb egg mixture.
- Cover baking dish with plastic wrap and refrigerate at least 30 minutes or overnight.
- To bake, preheat oven to 350°F.
- Uncover baking dish and bake strata 1 hour or until knife inserted in center comes out clean.
- Remove strata from oven and let stand 5 minutes before serving.