This breakfast casserole is a natural make-ahead choice, as the egg mixture needs plenty of time to soak into the bread before baking. Plus, it’s equally delicious hot, room temperature or cold, so any overnight guests can help themselves as they wake up.
This recipe offers a wealth of nutritional benefits from its key ingredients. Spinach, rich in vitamins A, C, and K, provides essential antioxidants, supports bone health, and boosts immune function. Feta cheese contributes calcium and protein, aiding in bone strength and muscle repair, while eggs offer high-quality protein, essential amino acids, and nutrients like choline for brain health. Whole wheat bread provides fiber for digestive health and complex carbohydrates for sustained energy, completing a balanced meal that supports overall well-being. Together, these ingredients create a flavorful and nutritious dish suitable for any time of day.
Active Time: 30 mins | Total Time: 10 hrs 15 mins | Servings: 10
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 2 bunches scallions, thinly sliced
- 1 medium leek, white part only, cleaned well and sliced in thin half-moons
- 1 (16 ounce) package frozen chopped spinach, thawed and squeezed dry
- ½ teaspoon ground pepper, divided
- ¼ teaspoon kosher salt, divided
- ¼ teaspoon crushed red pepper
- 1 ¼ pounds whole-wheat sandwich bread (about 16 slices)
- 1 ½ cups crumbled feta cheese
- ¾ cup grated Parmesan cheese
- 10 large eggs
- 3 cups reduced-fat milk
- 2 tablespoons Dijon mustard
Directions:
- Coat a 9-by-13-inch baking dish with cooking spray.
- Heat oil in a large skillet over medium-high heat. Add scallions and leek; cook, stirring occasionally, until soft and browned on the edges, 8 to 10 minutes. Add spinach, 1/4 teaspoon ground pepper, 1/8 teaspoon salt and crushed red pepper; cook until the water has evaporated, about 2 minutes more.
- Lay one-third of the bread in a single layer in the prepared pan. Dot with one-third of the spinach mixture. Sprinkle with 1/2 cup feta and 1/4 cup Parmesan. Repeat the layers twice more with the remaining bread, spinach mixture and cheese.
- Whisk eggs, milk, mustard and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt in a large bowl until smooth. Pour the mixture evenly over the strata. Gently press down on the top layer of bread to make sure it’s submerged. Cover with plastic wrap and refrigerate for at least 8 hours or up to 2 days.
- When you’re ready to bake, let the strata stand at room temperature for 45 minutes. Preheat oven to 350°F.
- Bake the strata until puffed and golden brown and a knife inserted in the middle comes out clean, 50 to 60 minutes. Let stand for at least 5 minutes before serving.
To make ahead:
Prepare through Step 4 and refrigerate for up to 2 days.
Nutrition Facts (per serving):
388 Calories
18g Fat
34g Carbs
23g Protein
