Spinach and Cheese Egg Strata
Spinach and Cheese Egg Strata
- 4 tablespoons butter, divided
- 1 large yellow onion, chopped
- 1½ teaspoons salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- 1 10-oz package frozen spinach, thawed, drained, and dried well with paper towels
- 8 cups of torn pieces of croissants, about 10 large pieces- preferably a few days old
- 4 ounces grated Gruyère cheese
- 4 ounces grated fontina cheese
- 9 large eggs
- 2½ cups milk or half-and-half
- 2 tablespoons Dijon mustard
Heat 3 tablespoons butter in a large skillet over medium heat. Add onion and sauté 4-5 minutes or until soft. Season with ½ teaspoon salt, ¼ teaspoon pepper, and nutmeg; continue cooking for 1-2 minutes. Stir in spinach, remove from heat, and set aside.
Butter the bottom of a casserole dish or oven-proof pan. Spread one-third of the torn croissants, top with one-third of spinach mixture and one-third of each cheese. Repeat layering twice with remaining croissants, spinach, and cheese.
In a large bowl, whisk eggs, milk, mustard, and remaining salt and black pepper. Pour egg mixture evenly over strata. Cover with plastic wrap and chill strata for eat least 8 hours or up to a day.
The next day, let it stand at room temperature for 30 minutes.
Pre-heat oven to 350°F.
Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through 45 to 55 minutes. Let stand 5 minutes before serving. Enjoy!
