Playing off the mass appeal of the perennial party dip, this recipe combines tons of spinach and artichoke hearts with hearty whole-grain bread for an easy, crowd-pleasing breakfast casserole. There’s built-in make-ahead convenience, as the strata needs to refrigerate overnight to allow the bread to soak in all the milk-egg mixture for a creamy texture once baked. In the morning, just let the strata stand at room temperature while the oven preheats, and then bake for 45 minutes. You don’t need to fully blend in the herbed cheese; it’s nice to hit little “pockets” of creamy goodness as you eat the strata.

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Name: Spinach-Artichoke Strata
Prep time: 30 min
Total time: 30 min
Yield: 9
Cuisine: not set
Ingredients: 1 1/2 tablespoons canola oil divided; 1 tablespoons (9-oz.) pkg. frozen artichoke hearts, thawed; 4 tablespoons garlic cloves minced, divided; 1 pound fresh spinach; 2 1/2 cups 1% low-fat milk; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 6 teaspoon large eggs; 12 ounces whole-grain or whole-wheat baguette, cut into 3/4; 3 ounces garlic-and-herb spreadable cheese (such as Boursi; ounces Cooking spray; 3 ounces Swiss cheese shredded (about 3/4 cup)

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INGREDIENTS

1 1/2 tablespoons canola oil ; divided
1 tablespoons (9-oz.) pkg. frozen artichoke hearts, thawed
4 tablespoons garlic cloves ; minced, divided
1 pound fresh spinach
2 1/2 cups 1% low-fat milk
1 teaspoon kosher salt
1/2 teaspoon black pepper
6 teaspoon large eggs
12 ounces whole-grain or whole-wheat baguette, cut into 3/4
3 ounces garlic-and-herb spreadable cheese (such as Boursi
ounces Cooking spray
3 ounces Swiss cheese ; shredded (about 3/4 cup)

Servings

INSTRUCTIONS

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NOTES

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Spinach-Artichoke Strata

1 1/2 tablespoons canola oil divided
1 tablespoons (9-oz.) pkg. frozen artichoke hearts, thawed 
4 tablespoons garlic cloves minced, divided
1 pound fresh spinach 
2 1/2 cups 1% low-fat milk 
1 teaspoon kosher salt 
1/2 teaspoon black pepper 
6 teaspoon large eggs 
12 ounces whole-grain or whole-wheat baguette, cut into 3/4 
3 ounces garlic-and-herb spreadable cheese (such as Boursi 
  ounces Cooking spray 
3 ounces Swiss cheese shredded (about 3/4 cup)

Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high. Add artichokes and 2 garlic cloves; sauté until fragrant and softened, about 4 minutes. Remove from pan. Add remaining 1 tablespoon oil and 2 garlic cloves; cook, stirring often, 30 seconds. Add spinach gradually, tossing constantly until spinach wilts, about 3 minutes. Transfer spinach to a strainer to cool.

Whisk together milk, salt, pepper, and eggs in a large bowl. Squeeze spinach to remove excess moisture. Add spinach, artichokes, bread, and garlic-and-herb cheese to milk mixture; toss well to combine. Spoon bread mixture into a 13- x 9-inch glass or ceramic baking dish coated with cooking spray; sprinkle with Swiss cheese. Cover, and chill 8 hours or overnight.

Preheat oven to 350°F. Let the strata stand at room temperature while the oven preheats.

Uncover strata, and bake at 350°F until set and lightly browned around the edges, about 45 minutes. Remove from oven; let stand 5 to 10 minutes before serving.

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Nutrition

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Serving Size: 1 Serving (176g)
Recipe Makes: 9 Servings

Calories: 85
Calories from Fat: 48 (56%)

Amt Per Serving		% DV

	Total Fat 5.4g	7 %
	Saturated Fat 1.9g	10 %
	Monounsaturated Fat 2.2g
	Polyunsanturated Fat 0.9g
Cholesterol 8.7mg		3 %
Sodium 232.8mg		8 %
Potassium 585mg		15 %
Total Carbohydrate 5.4g		2 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 3.1g
Protein 5.7g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 85

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