Spinach and Mozzarella Breakfast Strata for Easy Mornings

Ingredients

• 3 tablespoons unsalted butter
• 1 ½ cups finely chopped yellow onion
• 3 pinches herbes de Provence, or to taste
• salt and ground black pepper to taste
• 2 (10 ounce) packages frozen chopped spinach, thawed and drained
• butter-flavored cooking spray
• 8 cups cubed Italian bread
• 1 cup shredded reduced-fat mozzarella cheese, or more to taste
• 9 large eggs
• 1 cup skim milk

Step 1

Melt the butter in a medium skillet over medium heat. Toss in the onion and cook it until it’s soft and fragrant, about 5 minutes. Sprinkle in the herbes de Provence, salt, and pepper, and let it cook for another minute. Then stir in the spinach, take the pan off the heat, and set it aside.

Step 2

Spray a 9x13-inch baking dish with cooking spray. Spread a third of the bread cubes evenly on the bottom. Add a layer of a third of the spinach mixture, then sprinkle a third of the mozzarella on top. Repeat these layers two more times until all the bread, spinach, and cheese are used up.

Step 3

In a separate bowl, whisk together the eggs, milk, salt, and pepper until everything is well combined. Pour this mixture evenly over the layered bread and spinach in the dish. Cover it with plastic wrap and pop it in the fridge to chill for at least 8 hours, or up to a full day.

Step 4

When you’re ready to bake, take the strata out of the fridge about 30 minutes beforehand so it can come to room temperature. Meanwhile, preheat your oven to 350°F (175°C).

Step 5

Bake the strata uncovered for about 45 to 55 minutes, until it’s puffed up, golden on top, and cooked through. Let it sit for at least 5 minutes before slicing and serving.