I followed this Martha Stewart recipe, and it was great because I could make the strata up ahead of time and let it hang out in the refrigerator for a few hours until I was ready to bake it. The only thing I would do differently next time is to maybe mix the shredded cheese in with the spinach and bread rather than adding it to the egg and milk mixture. I found that following the recipe as written, all the cheese ended up on top, rather than mixed throughout, so it seemed kind of pointless to me to add another 1/2 cup cheese on top of that (don't get me wrong, I did it anyway...come on, who doesn't love ooey, gooey melted cheese??!). All in all, a wonderful recipe and a terrific way to jump-start healthy eating in the New Year.
Spinach and Cheddar Strata
1 teaspoon extra virgin olive oil
10 ounces fresh baby spinach
3 cups day-old bread (preferably something chewy...I used a leftover loaf of 7-grain)
5 large eggs, lightly beaten
1 cup milk
3 ounces grated Cheddar cheese
Salt and pepper to taste
Preheat oven to 400F. in a large skillet, heat oil over medium-high. Add spinach and cook, stirring constantly, until wilted, about 2 minutes. Transfer to a colander and drain, pressing with a rubber spatula to release as much liquid as possible. Combine spinach and bread in a large bowl, mixing until evenly distributed. Transfer to an 8-inch square baking dish lightly sprayed with cooking spray.
In a medium bowl, whisk together eggs, milk, and 3/4 cup cheese. Season with salt and pepper. Pour egg mixture over bread cubes in prepared dish, pressing down on bread lightly. Top with remaining 1/2 cup cheese. Bake for 35 minutes.
Adapted from Martha Stewart