I always think I'm going to make an elaborate breakfast on weekend mornings and then low and behold, when the weekend comes around I whip up whatever takes the least amount of time because I wake up starving! I could not imagine skipping breakfast - it's probably my favorite meal of the day.
This veggie strata is great because you can assemble it the night before and then pop it in the oven in the morning and have it be ready on the table in 30 minutes!
With this strata, I really throw in whatever greens I have in the fridge - don't forget herbs too! It makes for a great leftover too if you don't feel like making lunch!
I usually add chopped cooked ham or breakfast sausage in as well for an extra boost of flavor :)
3 tbs butter
3 leeks, washed and chopped into 1 inch pieces
4 cups of baby spinach
1 cup fontina cheese
2.5 cups milk
1 loaf (1 pound) of sourdough bread cut into 1 inch cubes
1/4 cup parsley
2 tbs thyme
In a skilled, heat butter over medium heat. Cook the leeks until they are soft. Add the spinach and cook until it's wilted. Set aside in a colander to cool.
Preheat oven to 375 degrees. Butter your baking dish thoroughly.
In a large bowl, beat eggs together with milk and cheese. Add salt and pepper and stir in bread, cooled veggies and chopped herbs.
Spread bread mixture in the pan and top with additional shredded fontina cheese. Cover with aluminum foil and bake for 15 minutes.
Remove the aluminum foil and bake for an additional 15 minutes until the top is golden brown and the egg mixture is no longer runny.
Cool for 5 minutes and serve. Enjoy!
This article appeared first on Kale.Life.
Looking for more easy breakfast recipes? Check out my baked egg recipe here!