Spinach And Cheese Strata Recipes

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SPINACH FETA STRATA

This is a fairly new recipe for me, but my family loved it the first time I made it. A friend shared it with me.-Pat Lane, Pullman, Washington

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 12 servings.

Number Of Ingredients 9



Spinach Feta Strata image

Steps:

  • In a greased 3-qt. or 13x9-in. baking dish, arrange French bread or croissant halves with sides overlapping. , In a large bowl, combine the eggs, milk, spinach, salt, nutmeg and pepper; pour over bread. Sprinkle with cheeses. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Let stand for 5 minutes before cutting. Serve warm.

Nutrition Facts : Calories 190 calories, Fat 10g fat (5g saturated fat), Cholesterol 128mg cholesterol, Sodium 443mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.

10 slices French bread (1 inch thick) or 6 croissants, split
6 large eggs, lightly beaten
1-1/2 cups 2% milk
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1-1/2 cups shredded Monterey Jack cheese
1 cup crumbled feta cheese

BACON, CHEDDAR AND SPINACH STRATA

Even with just one layer of filling in the middle of this strata, you'll be looking at a gorgeous casserole which should thoroughly impress your brunch guests . . . bottomless Mimosas or no.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Strata Recipes

Time 1h5m

Yield 12

Number Of Ingredients 11



Bacon, Cheddar and Spinach Strata image

Steps:

  • Oil bottom and sides of a 9x13-inch baking dish with about a tablespoon of bacon fat.
  • Place bread cubes in a large mixing bowl.
  • Crack eggs into a separate mixing bowl. Season with salt, pepper, cayenne, and nutmeg. Add cream and whisk mixture thoroughly.
  • Pour egg/cream mixture over the bread cubes and mix to distribute ingredients evenly. Allow bread mixture to sit about 15 minutes to absorb the liquid.
  • Transfer half of the bread mixture to the baking pan; spread evenly over the bottom and press mixture down a bit. Top with half of the grated Cheddar cheese. Add cooked bacon pieces in an even layer over the cheese. Place the cooked spinach over the bacon; top with half of the remaining cheese. Finish with the rest of the soaked bread cubes, spread evenly and pressed down slightly. Sprinkle with the rest of the grated cheese. Cover and let strata sit at room temperature for 1 hour before baking.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake strata in preheated oven until set, about 45 minutes. Optionally, you can broil the strata for a minute or two to brown the top.

Nutrition Facts : Calories 535.4 calories, Carbohydrate 23.5 g, Cholesterol 267.7 mg, Fat 39.9 g, Fiber 1.8 g, Protein 21.8 g, SaturatedFat 20 g, Sodium 1168.5 mg, Sugar 2.2 g

1 tablespoon bacon grease
1 (1 pound) loaf day-old bread, cubed
12 large eggs
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 pinch cayenne pepper
1 pinch freshly grated nutmeg
2 ½ cups heavy cream
1 pound sliced bacon, cut crosswise into 1/2-inch strips
1 pound fresh spinach, wilted, squeezed dry
12 ounces shredded extra-sharp Cheddar cheese, divided

SPINACH AND CHEESE STRATA

I adopted this recipe. Don't let the length of the recipe scare you. It is really a very simple dish to prepare with excellent flavors. The gruyere adds a lot of flavor to this savory dish.

Provided by Ms B.

Categories     One Dish Meal

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 12



Spinach and Cheese Strata image

Steps:

  • Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop.
  • Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes.
  • Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute.
  • Stir in spinach, then remove from heat.
  • Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture.
  • Sprinkle with one third of each cheese.
  • Repeat layering twice (ending with cheeses).
  • Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata.
  • Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard).
  • Preheat oven to 350°F.
  • Let strata stand at room temperature 30 minutes.
  • Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes.
  • Let stand 5 minutes before serving.
  • note: Strata can be chilled up to 1 day.
  • Let stand at room temperature 30 minutes before baking.

1 (10 ounce) package frozen spinach, thawed
1 1/2 cups onions, finely chopped (1 large)
3 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg, freshly grated
8 cups French bread (1/2 lb) or 8 cups Italian bread, in 1 inch cubes (1/2 lb)
6 ounces gruyere, coarsely grated (2 cups)
2 ounces parmigiano-reggiano cheese, finely grated (1 cup)
2 3/4 cups milk
9 large eggs
2 tablespoons Dijon mustard

HAM, SPINACH AND CHEESE STRATA

Brunch for a crowd? Layer it all in the baking dish the day before serving. Just pop it in the oven for a fuss-free, easy-on-the-host brunch.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 5h50m

Yield 12

Number Of Ingredients 12



Ham, Spinach and Cheese Strata image

Steps:

  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, melt butter over medium-high heat. Add spinach, bell peppers and leeks; cook 4 to 5 minutes, stirring frequently, until crisp-tender. Remove from heat.
  • In baking dish, layer ham, spinach mixture, 1 cup of the Cheddar cheese and the bread. In large bowl, beat eggs, milk, mustard and pepper with wire whisk until blended; pour over bread. Sprinkle with remaining Cheddar cheese and the Italian cheese blend. Cover with foil; refrigerate at least 4 hours but no longer than 24 hours.
  • Heat oven to 325°F. Bake loosely covered 40 minutes. Uncover; bake about 30 minutes longer or until top is golden brown and knife inserted in center comes out clean.

Nutrition Facts : Calories 410, Carbohydrate 16 g, Cholesterol 200 mg, Fat 2, Fiber 1 g, Protein 29 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 5 g, TransFat 0 g

1 tablespoon butter or margarine
1 box (9 oz) frozen spinach, thawed, squeezed to drain
2 medium red bell peppers, cut into strips
1 cup sliced leeks
3 cups diced cooked ham
2 cups shredded Cheddar cheese (8 oz)
1 loaf (9 oz) ciabatta or French bread, cut into 1-inch cubes (6 cups)
7 eggs
1 1/2 cups milk
1 tablespoon Dijon mustard
1/2 teaspoon pepper
2 cups shredded Italian cheese blend (8 oz)

MAKE-AHEAD CHEESY SPINACH AND EGG STRATA

If you are a spinach lover, then you will have to try this recipe! I have made this many times to serve at a brunch get together (I always make two of these to serve at a brunch!) Plan ahead this dish needs to chill for a minimum of 8 hours or up to 24 hours or until the custard is absorbed in the bread. You can really use any cheese that you wish I find that either asiago or Gruyere are the best! If you don't want a strong spinach taste then use only one box of frozen spinach. To save time make the spinach/mushroom filling up to 1 day in advance and refrigerate, just warm slightly in the microwave before layering in the strata. You will LOVE this!

Provided by Kittencalrecipezazz

Categories     Spinach

Time 8h45m

Yield 6-8 serving(s)

Number Of Ingredients 15



Make-Ahead Cheesy Spinach and Egg Strata image

Steps:

  • Squeeze out as much of the moisture as possible from the spinach, then chop finely.
  • Heat butter in a large skillet over medium heat.
  • Add in the fresh mushrooms and saute for about 10-12 minutes, or until they loose their moisture completely; remove to a bowl.
  • Add in onion with nutmeg, salt and cayenne and saute for 5 minutes (adding in the garlic the last few minutes) then stir in the chopped spinach; saute for 2 minutes.
  • Transfer the mixture to the bowl with the mushrooms; mix to combine slightly.
  • Butter a 4-quart casserole dish.
  • Spread 1/3 of the cubed bread into the prepared baking dish.
  • Top with 1/3 of the spinach/mushroom mixture.
  • Sprinkle with 1/3 of BOTH cheeses.
  • Repeat layering twice (ending with the cheeses).
  • In a bowl whisk together half and half, milk, eggs, mustard.
  • Pour the milk mixture evenly over the strata in the baking dish.
  • Cover with plastic and chill for about 8 hours or up to 24 hours or until the bread is absorbed in the milk.
  • When ready to bake, let the dish stay out at room temperature for about 40 minutes before baking.
  • Set oven to 350°F (second-lowest oven rack).
  • Bake uncovered for about 45 minutes, or until puffed and golden brown.
  • Delicious!

Nutrition Facts : Calories 1317.3, Fat 37, SaturatedFat 18.4, Cholesterol 346.2, Sodium 2203, Carbohydrate 187.8, Fiber 11.7, Sugar 15.2, Protein 61.8

2 (10 ounce) boxes frozen spinach (well drained, squeeze out any excess moisture with hands)
6 tablespoons butter
1 lb fresh button mushroom, sliced (can use more or less)
1 large onion, finely chopped
2 tablespoons fresh minced garlic (or to taste)
2 teaspoons seasoning salt (or use white salt)
1/4 teaspoon cayenne pepper (or to taste or use black pepper)
1/4 teaspoon nutmeg
8 cups French bread (cut into 1-inch cubes)
3 cups asiago cheese (or to taste) or 3 cups gruyere cheese, shredded (or to taste)
1 cup grated parmesan cheese
1 cup half-and-half cream
1 3/4 cups full-fat milk (or use 2-3/4 cups all half and half cream)
9 large eggs
2 tablespoons Dijon mustard

SPINACH AND CHEDDAR STRATA

This is a great option for a vegetarian dinner; the eggs, cheese, and milk provide plenty of protein.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Number Of Ingredients 7



Spinach and Cheddar Strata image

Steps:

  • Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Add spinach and cook, stirring constantly, until wilted, about 2 minutes. Transfer to a colander and drain, pressing with a rubber spatula to release as much liquid as possible. Divide bread and spinach among 4 small, shallow 8-ounce baking dishes.
  • In a medium bowl, whisk together eggs, milk, and 3/4 cup cheese. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Divide mixture evenly among baking dishes and top with 1/2 cup cheese. Set dishes on a rimmed baking sheet and bake until set in middle and golden brown on top, 20 to 25 minutes.

Nutrition Facts : Calories 398 g, Fat 23 g, Fiber 2 g, Protein 23 g

1 teaspoon extra-virgin olive oil
10 ounces spinach
3 cups day-old bread cubes (1 inch)
5 large eggs, lightly beaten
1 cup whole milk
1 1/4 cups grated sharp white cheddar (3 ounces)
Coarse salt and ground pepper

SPINACH AND CHEESE STRATA

Categories     Cheese     Egg     Leafy Green     Mustard     Breakfast     Brunch     Bake     Vegetarian     Parmesan     Spinach     Winter     Gourmet     New Year's Day

Yield Makes 6 to 8 servings

Number Of Ingredients 12



Spinach and Cheese Strata image

Steps:

  • Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop.
  • Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove from heat.
  • Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture. Sprinkle with one third of each cheese. Repeat layering twice (ending with cheeses).
  • Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard).
  • Preheat oven to 350°F. Let strata stand at room temperature 30 minutes.
  • Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.

1 (10-oz) package frozen spinach, thawed
1 1/2 cups finely chopped onion (1 large)
3 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
8 cups cubed (1 inch) French or Italian bread (1/2 lb)
6 oz coarsely grated Gruyère (2 cups)
2 oz finely grated Parmigiano-Reggiano (1 cup)
2 3/4 cups milk
9 large eggs
2 tablespoons Dijon mustard

HAM, SPINACH, AND CHEESE STRATA

From Betty Crocker I think. Could also use ciabatta bread, or whatever bread like that you might have on hand. Could also play around with whatever cheese you have on hand. Time listed does NOT include sitting time in fridge.

Provided by iewe7726

Categories     Breakfast

Time 1h40m

Yield 8-12 serving(s)

Number Of Ingredients 12



Ham, Spinach, and Cheese Strata image

Steps:

  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, melt butter over medium-high heat. Add spinach, bell peppers and leeks; cook 4 to 5 minutes, stirring frequently, until crisp-tender. Remove from heat.
  • In baking dish, layer the ham, the spinach mixture, 1 cup of the Cheddar cheese and the bread. In large bowl, beat eggs, milk, mustard and pepper with wire whisk until blended and pour over bread. Sprinkle with remaining Cheddar cheese and the Italian cheese blend. Cover with foil; refrigerate at least 4 hours but no longer than 24 hours (overnight is great).
  • Heat oven to 325°F Bake loosely covered 40 minutes. Uncover; bake about 30 minutes longer or until top is golden brown and knife inserted in center comes out clean.

Nutrition Facts : Calories 540.7, Fat 27.9, SaturatedFat 13, Cholesterol 272.5, Sodium 694.9, Carbohydrate 37.4, Fiber 3.7, Sugar 2.7, Protein 34.6

1 tablespoon butter
1 (9 ounce) box frozen spinach, thawed, squeezed to drain
2 medium red bell peppers, cut into strips
1 cup leek, sliced
3 cups cooked ham, diced
2 cups cheddar cheese, shredded
1 loaf French bread, cut into 1-inch cubes (6 cups)
7 eggs
1 1/2 cups milk
1 tablespoon Dijon mustard
1/2 teaspoon pepper
2 cups Italian cheese blend, shredded

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