Where would you like to go?
Breakfast/Brunch Overnight Egg, Spinach & Hash Brown Breakfast Strata
Ready Time: 80min
Prep Time: 20min
Cook Time: 60min
Baked Description Recipe by: Jackie Newgent, RD
“My favorite part of making this comforting strata recipe is that you prepare it in the evening, so that all you need to do in the morning is place it in the oven. It’s a perfect entrée for any breakfast or brunch gathering. But if you want, make this sumptuous egg dish all for just you. (I do!) Freeze individual portions of it, then simply heat it up in the microwave in the morning for a calorie-friendly breakfast—in just a minute. Enjoy!” –Jackie Newgent, RD
Ingredients 1 tablespoon unsalted butter 1 tablespoon extra-virgin olive oil 12 ounces tri-color baby creamer potatoes, unpeeled, cut into 1/3-inch slices 1 large yellow onion, finely diced 1 1/2 teaspoons finely chopped fresh rosemary 2 teaspoons white balsamic or champagne vinegar 1 pound fresh baby spinach 1 1/4 teaspoons sea salt, or to taste 1/8 teaspoon freshly grated or ground nutmeg (optional) 6 (1-ounce) slices whole grain bread, cut into 4 wedges each 12 large eggs 2 1/2 cups plain almond or sunflower milk 3/4 teaspoon black pepper 3/4 cup shredded sharp or extra-sharp Cheddar cheese (3 ounces) 3/4 cup shredded or finely chopped Paesanella or Taleggio cheese (3 ounces) Preparation
Prep Time: 20min | Cook Time: 60min
Coat a 9- x 13-inch or 3-quart baking dish with cooking spray. Set aside. In a (PFOA-free) nonstick Dutch oven or large deep skillet, melt the butter with the oil over medium-high heat. Add the potatoes, onion, and rosemary and sauté until the onion begins to caramelize, about 8 minutes. Stir in the vinegar. Add the spinach a large handful at a time and toss using tongs until wilted, about 2 1/2 minutes. Add ¼ teaspoon of the salt and, if using, the nutmeg and toss to combine. Set aside. Evenly arrange half of the bread pieces in the baking dish. In order, evenly top with half of the spinach-potato mixture, half of the cheeses, and the remaining bread pieces, potato-spinach mixture, and cheeses. Drizzle with any remaining liquid from the Dutch oven. Whisk together the eggs, almond milk, pepper, and the remaining 1 teaspoon salt in a large bowl and pour over the layers in the baking dish. Cover and chill overnight (at least 4 hours) in the refrigerator. Remove the strata from the refrigerator and remove cover. Preheat the oven to 375°F. Bake until the strata is set, about 55 minutes. Let stand for at least 5 minutes, and serve. Nutrition Calories280 Fat15g Sodium700mg Cholesterol240 Carbohydrates22g Fiber4g Protein16g 6 Reviews Not Susan 7 years ago
I am sure it said 10 servings?!?!.......Great time saver and to lighten it I used egg substitute worked very well.
Sandy H. 7 years ago
I love recipes that you can make in advance like this.
Susan 7 years ago
Sounds great, but you didn't include the number of servings this contains so the info on calories, etc. is invalid.
cassandra earle 6 years ago
It looks wonderful, but may I substitute either reg. whole or skim milk instead of the almond or sunflower?? Also what...
Read Full Review Kinder's Mom 6 years ago
Sounds wonderful. I'll definitely make this for my family.
Samantha 6 years ago
At the very top before the ingredients it says there is ten serving. I wish it had a recipe for less...
Read Full Review Review This Recipe Potatoes USA Disclaimer
Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.
Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.