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Photo: Hector Manuel Sanchez
9 Hours 20 Mins
Serves 9 (serving size: 1 piece)
Playing off the mass appeal of the perennial party dip, this recipe combines tons of spinach and artichoke hearts with hearty whole-grain bread for an easy, crowd-pleasing breakfast casserole. There’s built-in make-ahead convenience, as the strata needs to refrigerate overnight to allow the bread to soak in all the milk-egg mixture for a creamy texture once baked. In the morning, just let the strata stand at room temperature while the oven preheats, and then bake for 45 minutes. You don’t need to fully blend in the herbed cheese; it’s nice to hit little “pockets” of creamy goodness as you eat the strata.
- 1 1/2 tablespoons canola oil, divided
- 1 (9-oz.) pkg. frozen artichoke hearts, thawed
- 4 garlic cloves, minced, divided
- 1 pound fresh spinach
- 2 1/2 cups 1% low-fat milk
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 6 large eggs
- 12 ounces whole-grain or whole-wheat baguette, cut into 3/4-in. cubes
- 3 ounces garlic-and-herb spreadable cheese (such as Boursin), crumbled
- Cooking spray
- 3 ounces Swiss cheese, shredded (about 3/4 cup)
- Calories 281
- Fat 13.8g
- Satfat 6g
- Monofat 3.6g
- Polyfat 1.5g
- Protein 15g
- Carbohydrate 25g
- Fiber 4g
- Cholesterol 146mg
- Iron 3mg
- Sodium 578mg
- Calcium 254mg
- Sugars 4g
- Est. added sugars 0g
How to Make It
Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high. Add artichokes and 2 garlic cloves; sauté until fragrant and softened, about 4 minutes. Remove from pan. Add remaining 1 tablespoon oil and 2 garlic cloves; cook, stirring often, 30 seconds. Add spinach gradually, tossing constantly until spinach wilts, about 3 minutes. Transfer spinach to a strainer to cool.
Whisk together milk, salt, pepper, and eggs in a large bowl. Squeeze spinach to remove excess moisture. Add spinach, artichokes, bread, and garlic-and-herb cheese to milk mixture; toss well to combine. Spoon bread mixture into a 13- x 9-inch glass or ceramic baking dish coated with cooking spray; sprinkle with Swiss cheese. Cover, and chill 8 hours or overnight.
Preheat oven to 350°F. Let the strata stand at room temperature while the oven preheats.
Uncover strata, and bake at 350°F until set and lightly browned around the edges, about 45 minutes. Remove from oven; let stand 5 to 10 minutes before serving.