Happy almost Easter! We’ve got an excellent brunch recipe for you today, sure to impress. This strata (which is an Italian baked egg and bread dish!) can be prepared ahead of time, keeping your morning relaxed instead of working up a sweat in the kitchen and leaving you more time to spend with your loved ones. Original recipe is from The Six O’Clock Scramble Meal Planner via the ADA Diabetes Food Hub. Read on, and enjoy cooking!
Ingredients
- 10 oz frozen chopped spinach
- 6 eggs
- 1 1/2 C milk, non or low fat
- 1 C cheddar cheese, shredded and reduced-fat
- 1/2 C Swiss cheese, shredded
- 1 tsp herbes de Provence or thyme, or other Italian herbs
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 3 slices bacon, cooked and diced
- 6 slices (about 4 cups) ciabatta bread, about ½ inch thick, cubed, or use any day-old bread
Directions
- DO AHEAD OR DELEGATE: Defrost the spinach, combine and refrigerate the eggs and the milk, shred the cheese if necessary, and refrigerate, combine the dry seasonings, cube the bread, or fully assemble and refrigerate the strata.
- Defrost the spinach in the microwave or on the stovetop. Spray a 9×13-inch glass or ceramic baking dish with the nonstick cooking spray. Cook the bacon, if necessary.
- In a large bowl, whisk together the eggs and the milk. Whisk in the cheeses, herbs, garlic powder, and salt. Stir in the spinach, bacon (optional), and bread cubes until the bread is completely moistened. Pour the egg mixture into the baking dish, smoothing it with the back of a spoon, if necessary. Refrigerate, covered, for at least 4 hours and up to 24 hours.
- When you are ready to bake it, remove the strata from the refrigerator and preheat the oven to 350 degrees F. Bake it in the center of the oven, uncovered, for 45-50 minutes until it is browned on the edges and cooked through in the center. Cut into squares to serve.
- SLOW COOKER DIRECTIONS: In the slow cooker, whisk together the eggs and the milk, then whisk in the cheeses, herbs, garlic powder, and salt. Stir in the spinach, bacon, and bread cubes until the bread is completely moistened. Cook on low for 4-5 hours or on high for 2-3 hours. (Slow cooker cooking times may vary-get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
