Cheesy Breakfast Strata
Cheesy Breakfast Strata
- Preparation time 55 mins
- Serves 4 people
- Download as PDF
- Publication
- Categories
Ingredients
- 8 thick slices (680g) crunchy Italian bread (ciabatta), cut into triangles
- 30g unsalted butter
- 1 brown onion, finely chopped
- 4 cups baby spinach leaves
- Salt and pepper
- 8 eggs
- 2 cups milk
- 1½ cups (180g) grated vintage cheddar
- 200g vine-ripened cherry tomatoes
- Basil leaves, to serve
Method
- Arrange bread in a lightly greased 28cm x 16cm (3 litre-capacity) baking dish.
- Heat butter in a large non-stick frying pan over medium heat. Add onion and cook stirring for 4-5 minutes or until softened. Add spinach, salt and pepper and cook for 1 minute, until wilted. Spoon over the bread, set aside.
- Beat together 4 of the eggs, the milk and cheese. Pour over the bread mixture. Cover and refrigerate for at least 2 hours (or overnight) to soak.
- Stand the strata at room temperature while the oven is preheating to 180°C fan forced. Using a large metal spoon, make 4 indentations into the bread mixture. Crack the one of the remaining eggs into each indentation. Cook for 20–25 minutes or until golden and eggs are cooked to your liking.
- Place the tomatoes on an oven tray and roast for 10 minutes. Serve the strata with tomatoes and basil leaves.
Nutritional Information
- Serving size 570g
- Energy 3840kJ 918kcal
- Protein 49.7g
- Total fat 37.6g
- Saturated fat 19.2g
- Carbs (total) 89.6g
- Carbs (sugar) 16.1g
- Sodium 1430mg
- Fibre 8.2g
- Vitamin D 6.9µg
All nutrition values are per serve.