Aside from being comforting and filling, stratas are really easy to make. Whisked eggs and milk are poured over bread and your favorite fillings, then everything’s left to soak overnight. In the morning, just pop it in the oven while the coffee’s brewing. Breakfast is served.
Game plan: The assembled strata needs to soak overnight before baking, so plan accordingly.
If you don’t have day-old bread on hand, toast the bread cubes in a 300°F oven until they are crisp and dry but not browned, about 15 minutes.| Adapted from "Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen" by Heidi Swanson
- 1Coat an 8-inch square baking dish with olive oil. Add the bread, spinach, and half of the feta. Gently toss the mixture with your hands until combined, then spread it into an even layer; set aside.
- 2Whisk the measured olive oil, lemon zest, mustard, salt, and pepper in a large bowl until combined. Add the eggs and milk and whisk until combined. Very slowly drizzle the mixture over the bread and evenly sprinkle the remaining half of the feta over top. Cover and refrigerate overnight.
- 3Heat the oven to 350°F and arrange a rack in the top third of the oven.
- 4Uncover the strata and bake until the custard is set and the edges are browned, about 45 to 55 minutes. Place on a wire rack and let cool for 30 minutes. Sprinkle with the fresh oregano and serve warm.