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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.
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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.
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Course; Breakfast / Casserole / Vegetables
Cuisine; European / Italian