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.
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