Don't-Miss-the-Bus Strata

 | 
Cook Time: 1 Hour
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Serves 5

Ingredients

10 Eggs

1 ½ cups milk ( whole works best, but use what you have)

½ cup heavy cream

1 tsp Dijon mustard

1 small garlic clove, diced

One small leek, chopped

2 cups greens (I used spinach but swiss chard or kale are also great options)

½ cup fresh herbs ( parsley and dill work well)

2 ½ cups cheese (cheddar, gruyere, feta, parmesan, gouda; mix and match according to taste.)

6 cups torn or chopped bread

Salt and pepper to taste

2 tbsps butter (one to sauté the vegetables, one to grease the pan)

 | 
Cook Time: 1 Hour
 | 
Serves 5

Ingredients

10 Eggs

1 ½ cups milk ( whole works best, but use what you have)

½ cup heavy cream

1 tsp Dijon mustard

1 small garlic clove, diced

One small leek, chopped

2 cups greens (I used spinach but swiss chard or kale are also great options)

½ cup fresh herbs ( parsley and dill work well)

2 ½ cups cheese (cheddar, gruyere, feta, parmesan, gouda; mix and match according to taste.)

6 cups torn or chopped bread

Salt and pepper to taste

2 tbsps butter (one to sauté the vegetables, one to grease the pan)

Ingredients

10 Eggs

1 ½ cups milk ( whole works best, but use what you have)

½ cup heavy cream

1 tsp Dijon mustard

1 small garlic clove, diced

One small leek, chopped

2 cups greens (I used spinach but swiss chard or kale are also great options)

½ cup fresh herbs ( parsley and dill work well)

2 ½ cups cheese (cheddar, gruyere, feta, parmesan, gouda; mix and match according to taste.)

6 cups torn or chopped bread

Salt and pepper to taste

2 tbsps butter (one to sauté the vegetables, one to grease the pan)

Directions

1. Grease a 9x13 pan. 

2. Melt the butter in the sauté pan and cook the greens and leeks to desired doneness. Set aside to cool when done.

3. Whisk eggs for 1–2 minutes. Whisk in milk, mustard, salt, and pepper. Stir in sauteed greens and leeks, 2 cups of cheese, and fresh herbs. Fold in the torn/chopped bread. (If you want a traditional strata and have time, layer half of the bread, half the grated cheese, and half of the vegetables, then repeat. Pour the seasoned custard over the layers.) 

4. Pour into the prepared pan and cover with foil. Refrigerate for at least 6 hours; can be left for 24.

The Next Morning: 

1. Preheat oven to 375ºF. 

2. Bake strata, covered with foil, for 45 minutes. Remove foil, top the strata with last ½ cup of cheese, and bake for 15-20 minutes longer. (Or until the strata’s interior temperature reaches 155F.) 

3. Remove from oven and let rest for 5 minutes before serving (it will deflate a bit as it’s resting - you didn’t do anything wrong!).