Spinach, Feta, and Sun-Dried Tomato Breakfast Strata
65% authentic · Mediterranean-inspired American
A flavorful twist on breakfast strata, incorporating the bright tastes of spinach, salty feta cheese, and tangy sun-dried tomatoes.
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Ingredients
- Cubed sourdough bread1 loaf (about 1 pound)
- Fresh spinach10 ounces, roughly chopped
- Feta cheese, crumbled1.5 cups
- Sun-dried tomatoes in oil, drained and chopped1/2 cup
- Red onion, finely chopped1/4 cup
- Large eggs6
- Heavy cream1.5 cups
- Dried oregano1 teaspoon
- Salt1/2 teaspoon
- Black pepper1/4 teaspoon
Steps
- 1
Cut the sourdough bread into 1-inch cubes. Spread on a baking sheet and toast in a 300°F (150°C) oven for 10-15 minutes until dry. Let cool.
- 2
In a large skillet, sauté the chopped red onion until softened, about 3-4 minutes. Add the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat.
- 3
In a large bowl, whisk together the eggs, heavy cream, oregano, salt, and pepper.
- 4
In a greased 9x13 inch baking dish, layer half of the bread cubes, followed by half of the spinach mixture, half of the sun-dried tomatoes, and half of the feta cheese.
- 5
Repeat the layers with the remaining bread, spinach mixture, sun-dried tomatoes, and feta cheese.
- 6
Pour the egg mixture evenly over the layers. Press down gently.
- 7
Cover and refrigerate for at least 2 hours, or preferably overnight.
- 8
Preheat oven to 350°F (175°C).
- 9
Bake, uncovered, for 50-60 minutes, or until the strata is puffed, golden brown, and set in the center.
- 10
Let stand for 10 minutes before serving.
