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Easy Croissant Strata with Spinach, Feta & Gruyere

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Ingredients

Scale
  • 6 croissants, torn into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 3 cups fresh spinach, roughly chopped
  • 1 cup crumbled feta cheese
  • 1 cup shredded Gruyere cheese
  • 6 large eggs
  • 2 cups whole milk
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste

Instructions

  • Prepare the Dish:
    • Grease a 9×13-inch baking dish. Tear the croissants into pieces and place them evenly across the bottom of the dish.
  • Cook the Spinach and Onion:
    • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
    • Add the chopped spinach to the skillet and cook until wilted, about 2 minutes. Season with a pinch of salt and pepper. Remove from heat.
  • Assemble the Strata:
    • Spread the cooked spinach and onion mixture evenly over the croissant pieces in the baking dish.
    • Sprinkle the crumbled feta and shredded Gruyere cheese over the spinach and croissants.
  • Make the Egg Mixture:
    • In a large mixing bowl, whisk together the eggs, milk, dried oregano, garlic powder, salt, and pepper.
    • Pour the egg mixture evenly over the croissant, spinach, and cheese layers, making sure everything is soaked in the liquid.
  • Let It Sit (Optional for Make-Ahead):
    • Cover the dish with plastic wrap and refrigerate for at least 30 minutes, or overnight if making ahead. This allows the croissants to soak up the egg mixture and ensures the strata is custardy when baked.
  • Bake the Strata:
    • Preheat the oven to 350°F (175°C). Remove the plastic wrap and bake the strata for 35-40 minutes, or until the top is golden brown and the center is set.
  • Cool and Serve:
    • Let the strata cool for about 5 minutes before cutting into squares. Serve warm and enjoy!

Nutrition

Find it online: https://succulentrecipes.com/easy-croissant-strata-with-spinach-feta-gruyere/