Naturally Ella

Spinach and Egg Strata

// 27 Comments

I originally had a delicious sweet potato salad for you today. Then life happened, I ran out of the house without my hard drive that had the photos on it, and I was left to whatever recipe I had photos already uploaded.  It’s been a frazzled kind of day. You may or may not know that I am currently pursuing a new venture.  That venture left me sitting with a banker this morning.  I swear (and no offense if anyone who reads this is a banker), they scare the crap out of me.  I think sitting down with a banker is worse than sitting down for a job interview.  Of course, this was my first time and now that I have that experience under my belt, the next one shouldn’t be as bad (hopefully!) So, I’m kind of off kilter a little but I was able to have lunch with my dad, shop a little, and now I am waiting to go take photos for a local cafe’s website.  All and all, not a bad Friday and once the banker sit-down was done, I felt a lot better. Phew, onto the recipe. Are you looking for a no-hassle weekend breakfast?  This is it.  The spinach was from the farm (of course) and I love how easy it is to throw all the ingredients together the night before.  You can really throw whatever you want into the mix but to be honest, I love how simple yet delicious this recipe is. I have to warn you though- this makes two very large portions. M and I were full after eating only half!

Spinach and Egg Strata
 
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Author:
Serves: 2

Ingredients
  • 4 pieces bread
  • 2 handfuls of spinach
  • 4 eggs
  • 1½ cup milk
  • 2 teaspoon garlic powder
  • pinch salt and pepper
  • 1 teaspoon fresh oregano
  • ½ cup mozzarella cheese

Instructions
  1. The night before, tear up bread and slice up spinach. Place in 2-4″ ramekins. Whisk together eggs, milk, garlic, s/p, and oregano. Pour over bread and spinach. Top with cheese and cover with plastic wrap. Place in refrigerator and let sit over night.
  2. In the morning, preheat oven to 375˚. Remove plastic wrap and cover each ramekin with aluminum foil. Place on a sheet tray and bake for 20 minutes. After 20 minutes remove aluminum foil and continue to bake for another 15-20 minutes or until egg mixture has set and casserole has puffed. Serve warm.

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  • http://adashofmegnut.blogspot.com megan {a dash of megnut{

    i love that you can make this the night before and then bake it in the morning. i always have so much energy and great aspirations at night for tomorrow’s breakfast. but when tomorrow happens, in the wee hours of the morning, when im not at my sharpest, all i can manage to whip up is some fruit and yogurt. but if i had this recipe under my belt… well then my mornings would be MUCH better!

  • belle

    we can put the cold ramekin into the hot oven immed? will it crack or anything?

    • erin

      I didn’t have any problems but if you are worried about it you could always pull it a half hour or so before, or even put it in a cold oven and warm them with the oven.

  • http://www.kimberlymurrayphoto.com Kimberly

    Wow! That looks so yummy! What kind of bread did you use?

    • erin

      I used sourdough for these but I usually use whatever I have on hand (usually whole wheat!)

  • http://cabinfever-ak.blogspot.com/ Margie

    Can’t wait to try this! We have spinach in the garden and the chickens are laying! Thanks for the yummy breakfast recipe.

  • http://MybeautifulDisasters.wordpress.com Casey

    This looks SOO good!

  • http://www.jeffsplate.blogspot.com Jeff

    What a great idea! And you’re right, its the perfect easy morning breakfast. I’ll definitely have to give this one a try one day!

  • LED

    Looks DELISH! Just wondering….does the bread end up soggy?

    • erin

      Nope! The egg cooks into the bread and makes it spongy.

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  • Melissa

    Just found your website as a “like” from yummly.com…which I also just found. I am so excited and cant stop reading! Here’s my question about this recipe. Have you ever tried this with a milk alternative, like soy,almond, or coconut? Im desperately looking for a dairy free recipe. Thanks!

    • http://naturallyella.com/about/ erin

      I haven’t but I have a feeling it would work!

  • http://sensualappeal.wordpress.com/ Kammie @ Sensual Appeal

    This sounds wonderful and so easy. Exactly what I’ve been looking for. Do you think Ezekiel bread would work?

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  • srkg

    Have you tried doubling or tripling the recipe, baking it in a larger pan?
    How much longer do you think it would take to cook?

    • http://woodenspoonskitchen.com erin

      I haven’t- just cook until it puffs up and doesn’t wiggle anymore!

  • chefjohngaudry

    i doing this up now i will post video in the morning lol

  • http://www.facebook.com/stephanie.bentallgoodrich Stephanie Bentall Goodrich

    Do you know the Weight Watchers Points Plus for a serving? Also, did you use 4 slices of bread or just 1 slice of bread torn into 4 pieces?

    • elalderson

      I’m afraid I have no idea about the points and it is 4 slices of bread, but you could always use less.

  • hankmii

    2 teaspoon garlic? Chopped, minced, powder????

  • chefjohngaudry

    came out so good ,,, i use mild marble cheese an stay away from the salt cooking time is on too , first with the foil for 25 min an remove ,then cook until lightly brown ,, enjoy ,, now for the spinach milltest egg bake next my photo posted on fb page

  • bakmak

    any idea on the nutrition count – calories, carbs, etc?

    • elalderson

      I’m sorry I don’t!

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