6.01.2016

Spinach Cheddar Strata

Addison Elementary School is an amazing place to work. We have an awesome teacher/staff community who are very close to our incredibly involved parent group. I love working at this wonderful school! 
We have a lovely teacher lounge that the PTA community upgraded in the past year and all of us on staff sign up for a week to clean the kitchen area and provide a snack to our fellow co-workers on Friday of our assigned week.


Having little snacks in the staff kitchen to look forward to at the end of the week are a treat! For my "kitchen duty" week I brought a Spinach Cheddar Strata and a make-your-own Yogurt Fruit Granola parfait. Yum!
Spinach Cheddar Strata

8 cups cubed French or Italian bread

1 medium onion, finely chopped 
12 eggs
2 1/2 cups whole milk
1  teaspoon kosher salt
1/2 teaspoon pepper
1/8 teaspoon cayenne
2 tablespoons dijon mustard
1 lb fresh spinach, sauteed with a bit of olive oil until wilted and then drained
12 ounces shredded cheddar

Cook onion over medium heat until translucent, about 6 minutes. Add spinach, kosher salt and pepper to taste and sauté until wilted.

Spread 1/3 of bread cubes in buttered 9 x13" casserole dish and top with spinach mixtue. Sprinkle with 1/3 of the cheese. Repeat layering twice, ending with the cheese.

Whisk together eggs, mustard, 1 teaspoon kosher salt and pepper in large bowl and pour over strata. Chill covered in refrigerator overnight so eggs can soak into bread.


Let strata stand at room temp for 30 minutes and then bake at 350° until golden brown and cooked through, about 45 minutes. Let stand 5 minutes before serving. Enjoy!

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