My little one loves egg dishes, and I had some leftover bread that needed using. What resulted from this combo is a hearty & savory dish that packs a flavorful protein punch, and isn't too shabby to look at either!
I will certainly be making this regularly, as it was really quite
satisfying in many ways..
Gluten Free Cheesy Spinach & Bell Pepper Strata
4 tbs butter
1 cup milk (I used almond milk)
2 cups gluten free bread cubes (I used leftover My Favorite Gluten Free Bread, found here)
1/2 cup chopped mini sweet bell peppers
2 garlic cloves, minced
1/2 cup chopped fresh spinach
2 tbs Dijon mustard
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup feta cheese
1/4 cup Parmesan cheese + 1 tbs (for top)
1/2 tbs dried parsley (optional) (for top)
Preheat oven to 375°F. Grease a casserole dish (I used a 9 inch round dish).
Heat 1 1/2 tbs butter in skillet over medium heat.
Add bell pepper & saute until tender (about 5 mins), add minced garlic & spinach & saute just one minute longer.
Remove from heat.
Melt 1 1/2 tbs butter & drizzle over bread cubes.
Layer half of the bread cubes, followed by half of bell the
pepper-garlic-spinach mixture, then half of the parmesan & feta.
Repeat with remaining half of ingredients.
Beat eggs, milk, mustard, salt & pepper together.
Pour over strata.
Sprinkle 1 tbs Parmesan & 1/2 tbs of dried parsley on top. Dab
remaining 1 tbs butter on top.
You can let sit in fridge overnight before baking, or bake right away.
Bake at 375°F for 45 mins or until firm, puffed and golden brown.
For information on the wonderful healthful properties of spinach, please check out this amazing write up by Helon Nichols of Well-Being Secrets: 34 Science-Backed Health Benefits of Spinach
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