This is an excellent brunch or breakfast casserole that's easily made the night before. Just pop it in the oven in the morning, slice some fresh tomatoes and some fruit to accompany the casserole, pour the juice and coffee, and breakfast or brunch is served.
This is also an excellent way to use leftover corned beef. It may be made with cooked diced ham as well.
- 3 tablespoons butter
- 1 large onion, finely chopped (about 1 1/2 cups)
- 1 teaspoon salt (divided)
- 1/2 teaspoon black pepper (divided)
- 1 (10 oz) package frozen spinach (thawed, excess moisture squeezed out)
- 1 1/2 cups diced cooked corned beef
- pinch grated or ground nutmeg
- 6-7 cups cubed bread (or use a light rye bread)
- 2 cups shredded mild Cheddar cheese (or a Cheddar and Monterey Jack combination)
- 2 1/4 cups milk
- 8 large eggs
- 2 tablespoons Dijon mustard
Heat butter over medium-low heat; sauté onion until tender. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper, along with the spinach, corned beef, and a pinch of nutmeg. Stir to blend thoroughly. Set aside.
Cut bread into 1-inch cubes. Sprinkle about a third of the bread cubes over the bottom of a 9-by-13-by-2-inch baking pan or 3-quart shallow casserole. Sprinkle about one-third of the spinach mixture over the bread cubes, then sprinkle about one-third of the cheese over the spinach mixture.
Repeat the layers 2 more times.
In a bowl, whisk the milk, eggs, and mustard, along with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Pour over the casserole. Pat the top all over to submerge the bread. Cover with foil and refrigerate for at least 8 hours or up to 24 hours.
Remove the strata from the refrigerator and let stand at room temperature for 25 minutes.
Heat oven to 350 F.
Bake the strata, uncovered, for 45 to 55 minutes, until golden brown and cooked through. Let stand 5 minutes before serving.
|Nutritional Guidelines (per serving)|
|Total Fat||31 g|
|Saturated Fat||17 g|
|Unsaturated Fat||9 g|
|Dietary Fiber||2 g|