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Cheesy Spinach Strata Recipe

This cheesy spinach strata recipe is perfect for busy mornings. Pop it in the oven after chilling overnight for an easy breakfast. Recipe courtesy Paula of bell’alimento.

Servings: 8

Active time: 20 minutes

Total time:

Ingredients

  • 3 Tbsp unsalted butter
  • 1 medium onion, minced
  • 10 oz fresh spinach
  • kosher salt to taste
  • pepper to taste
  • 1/4 tsp ground nutmeg
  • 8 Davidson's Safest Choice® pasteurized egg(s)
  • 2 1/2 c whole milk
  • 8 c cubed Italian bread
  • 2 c grated mozzarella cheese

Preparation

  1. Melt butter over medium heat in large sauté pan. Add onion and sauté until softened. Add spinach and season with salt, pepper, and nutmeg. Cook until wilted. Set aside.
  2. Whisk eggs and milk together in large bowl. Season with salt and pepper. Set aside.
  3. Spray a 3 quart casserole dish with non-stick cooking spray. Place 1/3 of bread cubes into casserole dish, top with 1/3 of spinach mixture and 1/3 of cheese. Continue layering with 1/3 of spinach mixture and cheese. Pour egg mixture over the top of layers. Cover and transfer to refrigerator to chill overnight.
  4. Preheat oven to 350°F. Bake for approximately 45-50 minutes or until golden and eggs have set.

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Nutrition Facts

Serving Size (1/8 of recipe)
Total Servings 8

Amount Per Serving:

Nutrition Category Amount
Calories 380
Calories from Fat 170
Total Fat 19g (29% DV)
Saturated Fat 9g (45% DV)
Trans Fat 0g
Cholesterol 220mg (73% DV)
Sodium 600mg (25% DV)
Total
Carbohydrate
33g (11% DV)
Dietary Fiber 3g (12% DV)
Sugars 6g
Protein 21g
Vitamin A 40%
Vitamin C 10%
Calcium 40%
Iron 20%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.