This is a delicious, nutritious and warming start to your day! Make it the night before. Especially if you’ve got weekend guests coming over!
Spinach, garlic, and onion egg strata breakfast recipe
Number of servings depends on actual serving size.
Preparation time: 10 minutes initial prep plus chill overnight; Baking time: 45 minutes plus 10 minutes to cool.
2 tablespoons paleo butter or ghee
1/4 teaspoon dried thyme
1.5 cups finely chopped organic onion
3 cloves organic garlic, finely chopped
1 10 ounce package or organic frozen spinach, thawed and chopped (squeeze excess fluid)
1 teaspoon quantum pink salt
8 organic, cage free, soy free eggs (can substitute duck eggs for higher protein)
1 cup organic coconut milk
2 tablespoons Dijon mustard
3 tablespoons chopped organic parsley
Black pepper to taste
5 cups (1-inch) cubes of Julian Bakery Paleo Bread
4 ounces organic goat cheese, crumbled (optional but very tasty)
Heat ghee or butter in a large skillet over medium heat. Add onions and thyme and cook until softened, about 4 minutes. Add garlic, spinach, onions, and 1/2 teaspoon of the salt and cook 5 minutes longer. Set aside. Meanwhile, whisk together eggs, coconut milk, mustard, parsley, pepper and remaining 1/2 teaspoon salt in a large bowl. Set aside.
Spread half the bread over the bottom of a lightly greased baking dish. Top with half of the above mixture and a third of the goat cheese. Layer with remaining bread and pour rest of egg mixture evenly over the top. Cover strata and chill overnight.
Preheat oven to 375°F. Remove strata from refrigerator and bring to room temperature while the oven heats. Sprinkle remaining two-thirds goat cheese over the top and bake until firm in the center and golden brown on top, about 45 minutes. Let rest 10 minutes before serving.