Ingredients

The following ingredients have 4 Servings
  • 4 eggs
  • 4 tbs butter
  • 1 cup milk (I use almond milk)
  • 2 cups gluten free bread cubes (I used leftover My Favorite Gluten Free Bread - see recipe below)
  • 1/2 cup chopped mini sweet bell peppers
  • 2 garlic cloves (minced)
  • 1/2 cup chopped fresh spinach
  • 2 tbs Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup feta cheese
  • 1/4 cup Parmesan cheese + 1 tbs (for top)
  • 1/2 tbs dried parsley (optional (for top))

Instruction

  • Preheat oven to 375°F. Grease a casserole dish (I used a 9 inch round dish).Heat 1 1/2 tbs butter in skillet over medium heat.Add bell pepper & saute until tender (about 5 mins), add minced garlic & spinach & saute just one minute longer.
  • Remove from heat. Melt 1 1/2 tbs butter & drizzle over bread cubes. Layer half of the bread cubes, followed by half of bell the
  • pepper-garlic-spinach mixture, then half of the parmesan & feta.
  • Repeat with remaining half of ingredients. Beat eggs, milk, mustard, salt & pepper together.
  • Pour over strata. Sprinkle 1 tbs Parmesan & 1/2 tbs of dried parsley on top.
  • Dab remaining 1 tbs butter on top.
  • You can let sit in fridge overnight before baking, or bake right away.
  • Bake at 375°F for 45 mins or until firm, puffed and golden brown.
  • Enjoy.