This is the perfect indulgent breakfast! (Like Spinach and Artichoke Dip you can eat with a fork!) Make this strata a day ahead, so all you have to do is pop it in the oven. Round out the meal with some bacon or ham and fruit salad to really impress. If you don't want the bread, try our Sweet Potato, Sausage & Egg Bake, or make this one replacing the bread with roasted sweet potato cubes.
What you need
4 tablespoons Tessemae’s or Lemon Garlic
1 bunch scallions, thinly sliced
2 shallots, diced
2 garlic cloves, minced
10 oz baby spinach
1 can (14 ounces), artichoke hearts, roughly chopped
butter, for baking dish
1 loaf Italian bread in 1-inch cubes
8 ounces coarsely grated Gruyère cheese (2 cups)
4 ounces fresh goat cheese, crumbled
12 large eggs
3 cups whole milk
2 tablespoons dijon mustard
1/4 teaspoon freshly grated nutmeg
coarse salt and ground pepper
What to do
- In a large, heavy skillet heat 2 tablespoons of the Lemon Garlic over medium. Add scallions, shallots, garlic and spinach and season with salt and pepper. Cook, tossing, until wilted. Stir in the artichoke. Remove from heat and transfer to a colander set over a bowl to drain.
- Brush a 3-quart baking dish with the remaining Lemon Garlic. Layer in half of the bread, the half the spinach mixture, then half of the cheeses. Repeat with remaining bread, spinach and cheese.
- In a large bowl whisk together the eggs, milk, mustard, dijon, nutmeg, 1 teaspoon salt and 1/2 teaspoon pepper. Pour evenly over the casserole. Cover with plastic wrap and chill for at least 8 hours overnight, or up to a day.
- Heat your oven to 350°F. Bake the strata until golden brown and cooked through, about 50 minutes. (The strata will be puffed up in the center.) Let cool slightly before serving.