Add this Savory Spinach Strata to your next brunch buffet! It’s an easy-to-prepare casserole that’s perfect for your vegetarian guests.
I am excited to share this recipe with you as part of The Longest Day fundraiser for the Alzheimer’s Association. Please consider making a donation to help support research to find a cure!
Recipe donated by: Denise Gerlach
In honor of: Virginia Falcsik
Savory Spinach Strata
- 6 eggs
- 4 cups milk
- 1 Tbsp Dijon mustard
- 1/2 tsp Kosher salt
- 1 10-oz package of frozen chopped spinach, thawed and WELL-DRAINED (squeeze with paper towels)
- 1 cup of sliced mushrooms
- 1 shallot, finely sliced
- 1 loaf of day-old bread, cubed
- 1 1/2 cups of sharp shredded cheese – Gruyere, swiss, or a sharp cheddar (or a combination)
- Snipped fresh chives
Preheat oven to 375 degrees. Spray a 13x9x2 casserole dish with Pam.
Combine milk, eggs, mustard and salt in large mixing bowl. Whisk thoroughly and pour into prepared dish.
Saute the mushrooms and shallot in olive oil in a large skillet until translucent and soft (about 5 minutes). Add spinach and stir to combine, heating for another two minutes.
Add vegetable mixture, bread cubes, and shredded cheese to the egg mixture, combining as you go and making sure that the bread cubes are soaking in the liquid.
Bake until golden brown, about 50 minutes. Top with fresh chives and serve warm.
Looking for more great recipes? Sign up to receive all the recipes from my annual fundraiser, The New Moon Bake-a-thon to support the Alzheimer’s Association! We bake all day long on the summer solstice (June 20th) to raise funds for research and patient care. All recipes are provided FREE on the website (donations optional, but always welcome!) and now you can get ALL of the recipes from the day delivered to your inbox in one handy-dandy e-book. Sign up today to get it – free!