This holiday classic is the perfect make ahead breakfast recipe. Simply put together the night before and all you need to do the next day, is pop it in the oven and brew some coffee!
What you’ll need
9 Slices of Furlani garlic Texas toast
2 tablespoons of softened unsalted butter
1 small onion, minced
1 10-ounce package chopped frozen spinach, thawed and squeezed dry
6 ounces (1 cup) Gruyère cheese, shredded (Provolone works too)
6 large eggs
1 3/4 cups half-and-half
¼ cup Feta cheese
In a skillet over medium heat, melt 2 tablespoons of butter.
Add the onions and cook until softened, about 3 minutes.
Stir in the spinach, 1/4 teaspoon salt, and a pinch of pepper.
Cook for about 2 minutes until the spinach is heated through.
Grease your baking dish with butter.
Lay the garlic Texas toast in a single layer in the dish.
Scoop the spinach mixture and shredded cheese over the toast.
In a seperate bowl, whisk together the eggs, half-and-half, 1 teaspoon salt, and 1/4 teaspoon pepper until smooth.
Pour this mixture evenly over the top of the garlic toast, spinach, and cheese.
Cover the baking dish with plastic wrap. Refrigerate at least 1 hour or overnight.
Preheat the oven to 325 degrees.
Allow the strata to stand at room temperature for 20 minutes before baking.
When ready, remove the plastic wrap sprinkle the Feta over the strata and place in the middle rack of your oven.
Bake until puffed and golden, 50-55 minutes.
Cool on a wire rack 5 minutes before serving.
Then dig in!