One of my favorite dishes from Thanksgiving was an egg strata my Aunt Laura made for breakfast on our first morning. Of course I had to ask her for the recipe so I could make it too! I ended up modifying the recipe pretty extremely when I made it, the original was delicious but I didn’t have all the ingredients that it called for on hand and I wanted to work with what was already in my kitchen. You could certainly make this strata any time of the year, but I thought the spinach and red pepper made it look very festive!
Holiday Egg Strata
- 5 slices stale bread (I used french bread)
- 1 1/2 cup cheddar cheese, shredded
- 1 tbl. butter
- 1 yellow onion, chopped
- 1 red pepper, chopped
- 9 oz. spinach
- 4 eggs
- 1 cup half and half
- 1 cup milk
- 3/4 tsp. salt
- 1/4 tsp. ground black pepper
- Tear the bread into chunks and spread evenly across the bottom of a 9 x 9 inch pan. Top with the cheddar cheese.
- In a large skillet, melt the butter then cook the onion for several minutes until it softens. Add the red pepper and cook for another minute. Stir in the spinach and cook until the spinach wilts. Spoon the vegetables over the cheese and bread.
- In a separate bowl, combine the eggs, half and half, and milk. Whisk in the salt and pepper then pour over the vegetables. Cover and refrigerate for at least 6 hours or overnight.
- Pre-heat the oven to 325 degrees. Bake the strata, uncovered, for about 45 minutes until the center is set. Allow the strata to cool for 10 minutes before serving. Enjoy!