Spinach Feta Strata

I had French bread left over from the soup I made earlier last week, and I thought a strata would be the perfect way to use it up. Unfortunately, by the time I thought of this yesterday afternoon, I didn't have enough time to refrigerate the strata for the entire 8 hours, but it was still delicious. I found this recipe in one of my trusty Taste of Home cookbooks, and I'll definitely make this again. It had great flavor and was very filling, and I think the roasted red pepper I added really worked well. Unless you're serving guests, though, I would suggest cutting this recipe at least in half, because this makes 12 servings and it just doesn't work for me as leftovers.


Spinach Feta Strata
Source: Taste of Home's Best of Country Breakfast and Brunch, also found on the Taste of Home website

10 slices French bread (1 inch thick) or 6 croissants, split
6 eggs
1 and 1/2 cups milk
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 roasted red pepper, patted dry and chopped
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 and 1/2 cups shredded Monterey Jack cheese
1 cup crumbled feta cheese

1. In a greased 13 x 9-inch baking dish, arrange French bread or croissant halves with sides overlapping.

2. In a large bowl, combine the eggs, milk, spinach, roasted red pepper, salt, nutmeg and pepper; pour over bread. Sprinkle with cheeses.

3. Cover and refrigerate for 8 hours or overnight.

4. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-45 minutes or until lightly browned. Serve warm.