Starting your day with something delicious? Try this Spinach and Gruyère Breakfast Strata for a touch of gourmet in your morning routine.
Ingredients:
8-10 1/2-inch slices supermarket French bread
5 tablespoons unsalted butter, softened, divided
4 medium shallots, minced (about 1/2 cup)
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
Salt and freshly ground black pepper
1/2 cup medium-dry white wine, such as Sauvignon Blanc
6 ounces Gruyère cheese, grated (about 1 1/2 cups), divided
6 large eggs
1 3/4 cups half-and-half
Directions:
Preheat oven to 225°F. Arrange bread slices on a baking sheet and bake until dry, about 40 minutes, flipping halfway through. Once cool, butter one side of each slice with 2 tablespoons butter.
In a skillet over medium heat, melt 2 tablespoons butter. Sauté shallots until translucent, about 3 minutes. Add spinach, salt, and pepper, cooking until combined, about 2 minutes. Remove from heat and set aside.
Add wine to the skillet, increase heat to medium-high, and reduce to 1/4 cup, about 2-3 minutes.
Butter an 8-inch square baking dish with 1 tablespoon butter. Layer half the bread slices, buttered side up, and top with half the spinach mixture and 1/2 cup cheese. Repeat with remaining bread, spinach, and another 1/2 cup cheese.
Whisk eggs, reduced wine, half-and-half, salt, and pepper. Pour over the bread layers. Cover and refrigerate at least 1 hour or overnight.
Preheat oven to 325°F. Remove cover from strata, top with remaining cheese, and bake until puffed and golden, about 50-55 minutes.
Prep Time: 1 hour 20 minutes | Cooking Time: 55 minutes | Total Time: 2 hours 15 minutes | Kcal: 385 | Servings: 6-8
Spinach and Gruyère Breakfast Strata
Ingredients
- 8-10 1/2- inch slices supermarket French bread
- 5 tablespoons unsalted butter softened, divided
- 4 medium shallots minced (about 1/2 cup)
- 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
- Salt and freshly ground black pepper
- 1/2 cup medium-dry white wine such as Sauvignon Blanc
- 6 ounces Gruyère cheese grated (about 1 1/2 cups), divided
- 6 large eggs
- 1 3/4 cups half-and-half
Instructions
- Preheat oven to 225°F. Arrange bread slices on a baking sheet and bake until dry, about 40 minutes, flipping halfway through. Once cool, butter one side of each slice with 2 tablespoons butter.
- In a skillet over medium heat, melt 2 tablespoons butter. Sauté shallots until translucent, about 3 minutes. Add spinach, salt, and pepper, cooking until combined, about 2 minutes. Remove from heat and set aside.
- Add wine to the skillet, increase heat to medium-high, and reduce to 1/4 cup, about 2-3 minutes.
- Butter an 8-inch square baking dish with 1 tablespoon butter. Layer half the bread slices, buttered side up, and top with half the spinach mixture and 1/2 cup cheese. Repeat with remaining bread, spinach, and another 1/2 cup cheese.
- Whisk eggs, reduced wine, half-and-half, salt, and pepper. Pour over the bread layers. Cover and refrigerate at least 1 hour or overnight.
- Preheat oven to 325°F. Remove cover from strata, top with remaining cheese, and bake until puffed and golden, about 50-55 minutes.
