The word strata means layers. Between layers of cheese, eggs and bread, you can add about any ingredient to it you wish: mushrooms, onions, browned sausage, crisp bacon, tomatoes and whatever green you favor.
Spinach in flower
A strata makes a great breakfast or brunch dish and is similar to a frittata or quiche. The earliest strata recipe goes back to a 1902 recipe named Cheese Strata; a gratin of layers of bread, white sauce and cheese but no bread.
Stratas are also a delicious way of making something great out of leftovers and anything else you may have on hand. This strata can be assembled the day before and refrigerated until baking time.
For me, this strata would be a savory meal any time of the day. It would be great for a meatless supper along with a salad with the eggs supplying the protein. Let your imagination take you there for a delicious strata!
Spinach and White Cheddar Strata
1 teaspoon olive oil
2 (10 ounce) packages fresh spinach
8 ounces sliced mushrooms, about 3 cups
4 cups day-old bread cubes
5 eggs, lightly beaten
1½ cups whole milk
1½ cups grated sharp white cheddar cheese, divided
½ teaspoon salt
¼ teaspoon pepper
In a large skillet over medium-high heat, add olive oil and cook spinach until wilted, about 2 or 3 minutes.
Drain well in a colander, releasing as much liquid as possible using a spoon, spatula or paper towels.
Sauté mushrooms in skillet until liquid is rendered.
Return spinach to skillet with mushrooms and combine.
Arrange bread cubes in a 13” x 9” baking dish.
Place spinach, mushroom mixture over bread cubes.
In a bowl, whisk together eggs, milk, mustard, ¾ cup cheese, salt and pepper.
Pour over top of spinach mixture.
Top with remaining cheese.
Cover with foil and refrigerate over-night or at least 8 hours.
Preheat oven to 400 degrees.
Remove foil from casserole and place in oven.
Bake for 45 minutes or until set.