Make-Ahead Cheesy Spinach and Egg Strata

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READY IN: 8hrs 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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