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Artichoke and Spinach Strata

Artichoke and Spinach Strata
Artichoke and Spinach Strata

Calories 403 (27% from fat)
Fat 12 gram
Saturated Fat 5.3 gram
Trans Fat 0 gram
Cholesterol 150 mg.
Sodium 991 mg.
Carb. 43 gram
Fiber 7.7 gram
Sugar 8.4 gram
Sugar Alcohol 0 gram
Protein 27.6 gram

Ingredients


1 9-ounce package frozen artichoke hearts, thawed and drained

1 10-ounce package frozen spinach

3 green onions, chopped (White and light green parts only.)

1 cup onion, chopped

buttery cooking spray

1 14-ounce package veggie sausage
(We used Lightlife - Gimme Lean Meatless Veggie Sausage.)

4 oz. (about 1 cup) Monterey Jack cheese, shredded

6 slices (about 5 cups) sourdough bread, crusts removed and cubed
(We used Pepperidge Farm Farmhouse Sourdough.)

1 oz. (about 1/4 cup ) Parmesan cheese, shredded

1 3/4 cups fat free milk

2 tsp. Dijon mustard

1/2 tsp. black pepper, ground

dash of nutmeg, ground

4 large eggs


You can prepare this the day before, cover with foil and store in the refrigerator overnight. In the morning, take it out and let it warm up for about 10 minutes. Then bake it according to the instructions on line 10 for a gourmet breakfast without all the morning work.

We've tasted several artichoke stratas before and they were always a little bland. That's why we added the browned onion, veggie sausage and dash of nutmeg. This one our tasting panel devoured.

This recipe is higher in salt. If you're on a low sodium diet, you should consider another option.

1. Thaw the artichoke hearts using microwave instructions or in the refrigerator for 2 hours. Then chop the artichokes up and put into a large mixing bowl.

2. Cook the spinach according to microwave instructions and let cool for a couple minutes. Place paper towel over the spinach and absorb the excess moisture. Add the spinach into the mixing bowl.

3. Chop the green onion and add it to the mixing bowl.

4. Chop the regular onion, while heating a non-stick pan over medium-high heat. Then coat the pan with buttery cooking spray. Saute the onion for 3-4 minutes, until lightly browned. Add the cooked onion to the mixing bowl. Remove the pan from the heat and reduce heat to medium.

5. Preheat oven to 375 degrees Fahrenheit.

6. Open package of veggie sausage and chop it up. Lightly coat non-stick pan and put it back on the stove. Add the chopped veggie sausage and lightly spray it with buttery cooking spray. Continue using spatula to chop and stir veggie sausage for about 5 minutes, until lightly browned. Pour that into the mixing bowl.

Veggie Sausage
Cooking the veggie sausage.

7. Stir everything together in the mixing bowl. Add in the Monterey Jack cheese. Then fold in the cubed sourdough bread.

8. Lightly coat an 11x8.5 inch casserole dish with buttery cooking spray. Pour everything from the mixing bowl into the dish and sprinkle the Parmesan cheese over the top.

9. In the mixing bowl, whisk together the remaining five ingredients, fat free milk through eggs until thoroughly combined. Then evenly pour the egg mixture over the bread mixture in the casserole dish.

10. Bake at 375 degrees Fahrenheit for 38 to 40 minutes, until set. (If you like it a little more browned, you can turn the broiler on high and leave the casserole dish in to cook for another 1-3 minutes, just until edges are browned.)

Yield: 6 Servings


 Artichoke and Spinach Strata

This is a Freezer Friendly Recipe!

You can freeze individual portions for easy re-heating later.

Microwave for approximately 2-3 minutes. Keep the container open to allow steam to escape.



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