Spinach and Cheese Strata
by V & V Supremo Foods, Inc.
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
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1 Tbsp. olive oil
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½ cup yellow onion, finely chopped
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1 cup red bell pepper, cut into 2-inch strips
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1/3 cup sun dried tomato, finely chopped
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2 tsp. garlic, minced
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¼ tsp. kosher salt
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½ tsp. ground black pepper (divide in half)
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5 oz. (or 4 cups) baby spinach
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3 large eggs
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1 cup Supremo® Brand or Chihuahua® Brand Mexican Sour Cream from V&V SUPREMO®
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½ cup Grated Sierra® Brand Cotija Cheese from V&V SUPREMO®
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¼ + ⅛ tsp. ground nutmeg
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1 (12 oz.) wheel Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO® cut into 1”x ½” cubes
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4 cups day old bread, cut into 1-inch cubes
6 Steps to complete
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1Pre-heat conventional oven to 375°F.
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2Preheat a large pan for 2 minutes on medium heat. Add olive oil and heat 30 seconds.
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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.
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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.
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5Transfer mixture into an 8”X8” baking dish. Let mixture soak for 15 minutes at room temperature.
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6Bake for 35 minutes. Remove and let the strata settle for 5-10 minutes before serving. Enjoy!
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