Gluten-Free Breakfast Strata with Cheese, Spinach and Bell Peppers
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Ingredients
- 1 1/2 tbsp butter
- 1 bell pepper, chopped
- 1 garlic clove, minced
- 2 cups fresh spinach
- 3 cups gluten-free bread cubes
- 1/2 cup Parmesan cheese, grated
- 1/2 cup feta cheese, crumbled
- 4 large eggs
- 1 cup milk
- 1 tsp mustard
- Salt and pepper to taste
- 1 tbsp Parmesan cheese
- 1/2 tbsp dried parsley
- 1 tbsp butter, for topping
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Preparation
Step 1
Preheat oven to 375°F. Grease a casserole dish.
Step 2
Heat 1 1/2 tbsp butter in a skillet over medium heat.
Step 3
Add bell pepper and sauté until tender (about 5 mins).
Step 4
Add minced garlic and spinach and sauté for one minute longer.
Step 5
Remove from heat.
Step 6
Melt 1 1/2 tbsp butter and drizzle over bread cubes.
Step 7
Layer bread cubes in a greased casserole dish.
Step 8
Top with half of the pepper-garlic-spinach mixture, then half of the Parmesan and feta.
Step 9
Repeat with remaining half of ingredients.
Step 10
In a bowl, beat eggs, milk, mustard, salt, and pepper together.
Step 11
Pour over strata.
Step 12
Sprinkle 1 tbsp Parmesan and 1/2 tbsp of dried parsley on top.
Step 13
Dab remaining 1 tbsp butter on top.
Step 14
You can let sit in fridge overnight before baking, or bake right away.
Step 15
Bake at 375°F for 45 mins or until firm, puffed, and golden brown.
Step 16
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Chef's notes
You can refrigerate the strata overnight before baking for a richer flavor.
Ensure the bread cubes are well-coated with butter for a crispy texture.
