Spinach and Cheese Strata
by V & V Supremo Foods, Inc.
/rating_on.png "1 Star")
/rating_half.png "4 Stars")
/rating_off.png "5 Stars")
3.83
Loading...45 Min
8-10
Servings
14
ingredients
This Spinach and Cheese Strata is a great option for a vegetarian breakfast casserole, made with eggs, bread, shredded Chihuahua® cheese, and fresh spinach.
Ingredients
-
1 Tbsp. olive oil
-
½ cup yellow onion, finely chopped
-
1 cup red bell pepper, cut into 2-inch strips
-
1/3 cup sun dried tomato, finely chopped
-
2 tsp. garlic, minced
-
¼ tsp. kosher salt
-
½ tsp. ground black pepper (divide in half)
-
5 oz. (or 4 cups) baby spinach
-
3 large eggs
-
1 cup Supremo® Brand or Chihuahua® Brand Mexican Sour Cream from V&V SUPREMO®
-
½ cup Grated Sierra® Brand Cotija Cheese from V&V SUPREMO®
-
¼ + ⅛ tsp. ground nutmeg
-
1 (12 oz.) wheel Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO® cut into 1”x ½” cubes
-
4 cups day old bread, cut into 1-inch cubes
6 Steps to complete
-
1Pre-heat conventional oven to 375°F.
-
2Preheat a large pan for 2 minutes on medium heat. Add olive oil and heat 30 seconds.
-
3Add yellow onion and sauté for 1 minute. Add red bell pepper and cook for 2 minutes. Add sundried tomato, garlic, salt and ¼ tsp. black pepper; cook for 1 minute. Stir in spinach and cook for 1 minute or until wilted. Remove from heat and cool for 10 minutes.
-
4In a large bowl, whisk eggs, sour cream, Cotija cheese, ¼ tsp. black pepper, and nutmeg together. Gently fold in spinach mixture, Chihuahua® cheese, and cubed bread until well combined.
-
5Transfer mixture into an 8”X8” baking dish. Let mixture soak for 15 minutes at room temperature.
-
6Bake for 35 minutes. Remove and let the strata settle for 5-10 minutes before serving. Enjoy!
WHERE TO BUY
Missing some of the ingredients produced by VV Supremo? Find the nearest store in your area:
Find Store Now!
Available At
Great Places You Can Find
Our Products
Comments