Spinach and Artichoke Strata (Gluten-Free)
Easy and lightened-up Spinach and Artichoke Strata is a perfect breakfast or brunch option for a crowd - comes together in no time!
Servings 6 servings
Calories 834kcal
Ingredients
- 3 cups fresh spinach
- 28 ounce quartered artichokes drained (2 cans)
- 5 cups cubed gluten-free bread
- ¼ cup sliced sun-dried tomatoes
- 1 cup shredded mozzarella cheese
- ¼-1/3 cup shaved parmesan cheese
- 1 ¾ cups unsweetened almond milk or dairy milk
- 4 large eggs
- 1 teaspoon ground dried mustard
- ½ teaspoon freshly ground black pepper
- ½ teaspoon salt
- ¼ dried onion powder
- dash of cayenne pepper
- dash of nutmeg
Instructions
- Preheat oven to 375 degrees Fahrenheit. Grease a 9x13 ceramic or glass baking pan with coconut oil or cooking spray.
- In a large bowl, combine spinach, artichokes, bread, and sun-dried tomatoes. Gently stir to combine. Transfer mixture to prepared baking pan. Top with mozzarella cheese, followed by parmesan.
- In the same bowl, whisk almond milk, eggs, ground mustard, pepper, salt, onion powder, cayenne, and nutmeg. Pour egg mixture evenly over bread and veggies, coating everything in pan. (Tip: make sure sun-dried tomatoes are either covered with cheese or under other ingredients as they cook up fast if right on top).
- Bake for about 35 minutes or until set. Serve immediately. Season with salt and pepper if desired.
Notes
Adapted from Cooking Light and my mom's Christmas casserole.
I like to buy the pre-sliced sun-dried tomatoes from Trader Joe's. Makes it quick and easy!
Nutrition
Calories: 834kcal | Carbohydrates: 116g | Protein: 23g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 184mg | Sodium: 1847mg | Potassium: 310mg | Fiber: 9g | Sugar: 19g | Vitamin A: 2319IU | Vitamin C: 6mg | Calcium: 538mg | Iron: 3mg