Spinach, cheddar, eggs, and whole grain bread? Yes, please. I rarely make stratas because they require foresight– they’re best made the night before, and I’m more of a quick-bowl-of-yogurt type of girl.
But today is no ordinary day. It’s the Warrior Dash. And no, I’m not participating; I have absolutely zero desire to jump over fire or crawl through tires. But I made this protein and carb-rich breakfast in the event that Christian decided to do this exercise in viking-style masochism.
Make-ahead brunch recipes are great because they allow for lazy mornings and a bit more time to catch up with friends and drink coffee. So while they require a bit more planning, they allow for much more relaxed (and tasty) mornings.
What are your favorite brunch recipes?
Spinach & Cheddar Strata
I adapted this recipe from Heidi Swanson’s Super Natural Everyday
2 Tbl extra virgin olive oil, plus more for drizzling
2 tsp Dijon mustard
1/2 tsp sea salt
1/4 tsp pepper
1 3/4 C 2% milk
3 cups day old 1″ whole wheat bread cubes
2 C finely chopped baby spinach
1/2 to 1 C feta or cheddar, crumbled or grated
Brush a 9-inch square baking dish with olive oil.]
In a medium bowl, whisk the olive oil, mustard, salt, and pepper with a splash of the milk. Whisk in remaining milk and the eggs.
Put the bread in the prepared baking dish and top with the spinach and half of the cheese. Gently toss with your hands until combined. Drizzle the egg mixture over the bread and sprinkle with the remaining cheese. Cover and refrigerate overnight.
Preheat the oven to 350 degrees with a rack in the top third of the oven.
Bake the strata, uncovered, for 45 to 55 minutes, until the egg is set in the middle and the edges are browned. Brown the top under the broiler, if desired. Serve warm, drizzled with a bit of olive oil and sprinkled with fresh herbs if you fancy.