ARTICHOKE-SPINACH STRATA
Perfect for a holiday brunch, this baked egg dish is loaded with fresh and frozen vegetables.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 5h30m
Yield 8
Number Of Ingredients 14
Steps:
- In 10-inch nonstick skillet, heat oil over medium heat. Add bell pepper, onion and garlic; cook about 6 minutes, stirring occasionally, until tender. Remove from heat. Stir in artichokes and spinach; set aside.
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange bread cubes in dish. Spoon vegetable mixture evenly over bread cubes; sprinkle with Monterey Jack cheese.
- In medium bowl, beat eggs, milk, mustard, salt and pepper with wire whisk until blended; pour evenly over bread, vegetables and cheese. Sprinkle with Parmesan cheese. Cover tightly with foil; refrigerate at least 4 hours but no longer than 24 hours.
- Heat oven to 350°F. Bake covered 30 minutes. Uncover; bake 20 to 30 minutes longer or until top is golden brown and knife inserted in center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 390, Carbohydrate 35 g, Cholesterol 190 mg, Fat 1, Fiber 7 g, Protein 24 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 12 g, TransFat 1/2 g
ARTICHOKE SPINACH STRATA
A wonderful comfort food with a pleasing blend of flavors. This dish is great for brunch or as a side dish for a cold winter's dinner or as a main dish for a light dinner (it's a very versatile dish!) The flavors need to meld in a Strata - so make this the night before for a brunch dish or the morning before if you are serving it for dinner (you could even prepare it the night before for the next evening's dinner). The preparation time does not include the refrigeration time.
Provided by MA HIKER
Categories Breakfast
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Start preparation either the night or morning before (depending upon when you are serving, see note above in description).
- Spray a 9 x 13 rectangular glass baking pan with cooking spray.
- Place 7 ounces of freshly washed baby spinach in a microwave safe bowl, cover and cook for 5 minutes on high until wilted. Drain in colander in your sink and let cool. Then coarsely chop.
- Drain jar of artichoke hearts but do not rinse. Chop into small pieces.
- Mix the milk and wine in a shallow bowl. Tear the bread into medium pieces (a bit bigger than bite sized) and dip a few pieces at a time into the milk mixture. Gently squeeze as much liquid as possible from the bread without tearing it. Do not let the bread soak; dip and squeeze as quickly as possible or the bread will disintegrate! Spread the prepared bread in the 9 x 13 pan. Continue dip, squeeze and spread until all the bread is distributed nicely around the pan. Reserve any leftover milk mixture.
- Sprinkle the prepared spinach and artichokes on the bread - distributing evenly. Push the vegetables into the bread mixture.
- Beat 6 large eggs and mix with remaining milk & wine mixture. Add oregano and beat well. Pour over the bread & vegetable mixture in the pan.
- Sprinkle the Asiago cheese on top of the strata.
- Cover the pan with plastic wrap and refrigerate (overnight or until evening, depending upon when you are serving).
- Preheat oven to 350 degrees F.
- Remove plastic wrap and bake uncovered until puffy and browned, 45 minutes to 1 hour. Serve immediately.
Nutrition Facts : Calories 287.6, Fat 9.1, SaturatedFat 3.4, Cholesterol 220, Sodium 448.5, Carbohydrate 33.4, Fiber 3.8, Sugar 1.4, Protein 14.7
SPINACH AND ARTICHOKE STRATA WITH RED PEPPERS
Here's an excellent breakfast casserole that can also be used as a light dinner. It must be refrigerated at least 8 hours before baking. Prep time does not include refrigeration.
Provided by Terri F.
Categories Breakfast
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in medium skillet over medium heat.
- Add peppers, and saute until tender, about 6 minutes, then set aside.
- Press all liquid out of thawed spinach and set aside.
- Beat eggs in a large bowl until frothy.
- Beat in spinach, milk, parmesan cheese, nutmeg, salt, and generous fresh pepper.
- Grease a 13x9 baking dish with a small amount of the butter.
- Use the rest of the butter to coat one side of each slice of bread, and then cut bread into 1 inch cubes.
- You should have 9 cups approximately of cubed bread.
- Layer half the bread cubes, then half the red pepper strips, 1 jar of artichoke hearts, half the scallions, half the spinach mixture, and half the cheddar cheese.
- Repeat layers in order, ending with cheddar cheese.
- Cover dish and refrigerate overnight.
- Remove from refrigerator and uncover 30 minutes prior to baking.
- Preheat oven to 350 degrees F.
- Bake for 1 hour until golden brown on top and firm in center, a knife inserted in center will come out clean.
- Let rest 15 minutes before serving.
SPINACH-ARTICHOKE STRATA RECIPE - (4.7/5)
Provided by á-4084
Number Of Ingredients 10
Steps:
- 1. Spray a 13 x 9-inch baking dish with nonstick cooking spray. Heat oil in a large saute pan over medium-high heat. Add artichoke hearts; cook 3 to 5 minutes or until thawed and browned. Stir in spinach; cook until wilted, about 1 to 2 minutes. Remove to a mesh strainer and gently press to release some liquid from spinach. Set vegetables aside. 2. In a large bowl, whisk eggs. Whisk in milk, salt and pepper until combined. Stir in feta, olives and cooked vegetables. Gently stir in bread cubes, tossing to coat evenly in egg mixture. Transfer to baking dish, cover with aluminum foil and refrigerate overnight. 3. Remove strata from refrigerator 30 minutes before baking. Heat oven to 350 degrees. Bake, covered, for 25 minutes. Remove foil and bake another 35 minutes. Let rest 10 minutes before serving.
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- Heat the olive oil in a large sauté pan over medium heat. Add the onion and season with salt and pepper and cook, stirring occasionally, until caramelized, about 15 minutes. Transfer to a bowl.
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