Egg Strata
Use organic ingredients when possible
  • 1 tsp coconut oil
  • 5 cups cubed “stale” bread. (I used sourdough red fife)
  • 5-6 cups tightly packed baby spinach
  • 1 large, chopped red onion (any kind will do)
  • 2 tbsp Dijon mustard
  • 10 eggs
  • 2 cups non-dairy milk (I used unsweetened almond)
  • 2 tbsp salted butter
  • 1 cup crumbled goat feta
  • ½ tsp sea salt
  • ½ tsp pepper
  1. Note: to make your bread cubes stale, you can either leave them out overnight the night before you do this recipe or, simply put them in the oven on a low heat until they are dry and slightly crispy.
  2. Grease glass/ceramic casserole dish with coconut oil
  3. Melt butter on medium/high heat add onions and reduce heat to low while onions simmer for about 10 minutes and get a little browned
  4. Add spinach+ pinch of salt stir until spinach is wilted and remove from heat.
  5. Meanwhile, whisk eggs, mustard, milk and ½ tsp salt + pepper in large bowl
  6. Place 1 layer of bread cubes in tray and top with layer of spinach mixture and ½ your cheese. Repeat.
  7. Pour egg mixture over the bread and spinach in the casserole dish.
  8. Cover and refrigerate overnight.
  9. NEXT DAY:
  10. Preheat oven to 350 F.
  11. Remove from fridge and let sit for 15 minutes.
  12. Bake, uncovered, until puffed and golden on the top (about 50 minutes – 1 hour)
  13. Let stand 5 minutes before slicing and serving
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