Spinach & Feta Strata
Croissants, sautéed spinach and onions, shredded mozzarella cheese, feta cheese and egg whites that have been seasoned and mixed with heavy cream, baked in a casserole dish.
Make This Recipe
Ingredients
6 croissants cut in half
1 lb of frozen spinach, thawed
1/2 white onion, diced
1 carton of Eggland's Best Egg Liquid Egg Whites
1 1/2 cups of shredded mozzarella cheese
1/2 cup of feta cheese
1 cup heavy cream
2 TBSP Dijon mustard
1/2 TSP of salt, pepper, garlic powder, and nutmeg
Preparation
- Slice large croissants in fourths. Bake in oven at 350° for about 10 minutes.
- Sauté 1 diced white onion with 1 pound of frozen spinach that has been thawed.
- In a large bowl combine 1 carton of Eggland's Best Liquid Egg Whites, salt, pepper, garlic and nutmeg (1/2 teaspoon each), 2 tablespoons of Dijon mustard and 1 cup of heavy cream. Mix well.
- In a baking dish lay down a layer of the toasted croissants, the sautéed spinach, 1/3 cup of mozzarella cheese and 1/4 cup feta cheese crumbles. Repeat the layers once more. Then pour in the egg mixture, cover and refrigerate for at least an hour or overnight. Bake at 325° for 70 minutes and serve warm.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 483 |
| Fat | 30g |
| Saturated Fat | 16g |
| Cholesterol | 280mg |
| Sodium | 1117mg |
| Carbohydrates | 30g |
| Dietary Fiber | 4g |
| Protein | 25g |