Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 1 red bell pepper diced
- 2 cups baby spinach roughly chopped
- 6 cups day-old bread cubed
- 1 cup cheddar cheese shredded
- 1 cup Gruyère cheese shredded
- 10 large eggs
- 3 2/3 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 teaspoon dry mustard
- Fresh chopped parsley for garnish
Instructions
- In a skillet, heat olive oil over medium heat. Add onions and bell pepper, sauté until softened. Add spinach and cook until wilted.
- In a greased 9x13-inch baking dish, layer half the bread cubes, followed by half of the vegetable mixture and half of each type of cheese. Repeat layers.
- In a bowl, whisk together eggs, milk, salt, pepper, and mustard. Pour this mixture evenly over the layered bread.
- Cover the dish and refrigerate for at least an hour or overnight to allow the bread to absorb the egg mixture.
- Preheat oven to 350°F. Bake the strata for 50-60 minutes until the top is golden and the center is set.
- Allow to rest for a few minutes after removing from the oven. Garnish with fresh parsley when serving.