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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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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