![]() ![]() And with 4 better than restaurant quality serving of this cozy seafood casserole for under $30, how could you go wrong?ĭontcha hate it when you overspend on a meal out at a nice restaurant? Isn’t it worse when the meal flat out sucks? Ugh!! Everyone loves a good breakfast, and this spinach artichoke strata is definitely one of my brunch faves.Date night-in never sounded so good before this seafood gratin came along. I hope I’ve convinced you to run to the kitchen and make this breakfast dish! It’s so comforting, delicious, and inviting. Remember, the two keys to the perfect strata are 1) using day-old bread for better liquid absorption, and 2) letting everything soak for hours or overnight. Bake! 30 minutes covered, and then another 45-50 minutes uncovered.Let it soak for at least 2 hours or overnight in the refrigerator.Make the egg mixture and pour all over prepared bread mixture: Pour the egg mixture evenly, even through the corners and edges.Toss everything together in a prepared 9×13 baking dish: cubed bread, cheeses, caramelized onion and garlic, cooked spinach, artichoke hearts.Caramelize the onions and add garlic: The key to caramelizing onions is to cook them down without disturbing them too much.Be sure to squeeze the excess liquid out before adding the spinach to the strata. Cook down the spinach: 1 lb of spinach will reduce significantly and release a lot of liquid.You can find the ingredient quantities and instructions in the recipe card below, but you give you an idea of how to make this spinach artichoke strata… How to Make this Spinach Artichoke Strata I love these ingredients in a strata! And if you want to customize it by adding different types of cheeses, veggies or even meats, feel free to do so. Eggs: You’ll need 9 large eggs for a 9×13 baking dish.Cheeses: Parmesan and gruyere are a lovely combo!.Rustic bread: Day-old bread works best here because they soak liquids better.Artichoke hearts: Get artichoke hearts in water.Minced garlic: You’ll add the garlic to the caramelized onions, and cook until fragrant.You’ll caramelize the onions before adding it to the baking dish. Yellow onion: Use sweet or yellow onions for mild flavors.Spinach shrinks like no other, so if it seems like you’re buying a lot of spinach, don’t worry about it. Fresh spinach leaves: You’ll need 1 pound…yes, a big bag of spinach.Olive oil: For cooking the spinach and onions.Now, imagine all these comforting ingredients in one dish: It’s a great recipe for a holiday brunch party or just for family! No matter what the occasion is, this cheesy spinach strata is always a huge hit. Cocktails (my faves: peach bellinis and orange mimosas!).Coffee, tea, and freshly squeezed juice.Some things I love to serve with the strata are: ![]() I find this spinach cheese strata recipe a great choice for holiday brunches because I can get a lot of other stuff prepped while it bakes in the oven. The next morning, all you have to do is bake it, and breakfast is done! It needs to bake covered for 30 minutes, and then uncovered for another 45-50 minutes. Who doesn’t love overnight breakfast recipes?!īasically, you can prepare this spinach artichoke strata and let everything soak overnight in the fridge. Other popular choices are ham, sausage, bacon, and bell peppers. It’s also a very versatile bread and egg casserole dish, so you can get creative and customize however you want! A few of my favorite strata additions are butternut squash, kale, mushrooms, zucchini, and prosciutto. For the cheeses, I used parmesan and gruyere. In this strata recipe, I used spinach, artichoke hearts, and caramelized onions. Typically, it’s soaked for at least 2-3 hours or overnight before baking, which makes strata a great make-ahead breakfast recipe. ![]()
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