Make-Ahead Spinach and Mozzarella Breakfast Strata
Description
Spinach, shredded mozzarella, and Italian bread stars in this easy make-ahead breakfast strata that's prepped and refrigerated overnight for a quick morning meal.
Ingredients
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3 tablespoons unsalted butter
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1 1/2 cups finely chopped yellow onion
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3 pinches herbes de Provence, or to taste
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salt and ground black pepper to taste
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2 (10 ounce) packages frozen chopped spinach, thawed and drained
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butter-flavored cooking spray
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8 cups cubed Italian bread
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1 cup shredded reduced-fat mozzarella cheese, or more to taste
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9 large eggs
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1 cup skim milk
Directions
1
Melt butter in a medium skillet over medium heat. Add onion and saute until soft, about 5 minutes. Add herbes de Provence, salt, and pepper; continue to cook for 1 minute more. Stir in spinach, remove from heat, and set aside.
2
Spray the inside of a 3-quart (9x13-inch) baking dish with cooking spray. Layer the bottom of the dish with 1/3 of the bread cubes. Top with 1/3 of the spinach mixture and 1/3 mozzarella cheese. Repeat these layers twice more with remaining bread, spinach mixture, and cheese.
3
Combine eggs, milk, salt, and pepper in a medium bowl. Whisk together until blended. Pour evenly over the bread and spinach layered in the baking dish. Cover with plastic wrap and chill for at least 8 hours, up to 1 day.
4
Remove from the refrigerator 30 minutes before baking to allow pan to get to room temperature.
5
Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
6
Bake, uncovered, in the preheated oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand at least 5 minutes before serving.