Spinach and Cheese Overnight Strata

This hearty spinach and cheese strata is perfect for supper, a brunch buffet or a special holiday breakfast.

Recipe Ingredients:

3 tablespoons butter
1 large onion, finely chopped
3 MAGGI Vegetarian Vegetable Flavor Bouillon Cubes, crushed - divided use
3/4 teaspoon ground black pepper - divided use
1/2 teaspoon ground nutmeg
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
8 cups cubed (1-inch) day-old French or Italian bread
2 cups shredded Gruyère or fontina cheese - divided use
1 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese - divided use
3 cups milk
9 large eggs
2 tablespoons Dijon mustard (optional)

Cooking Directions:

1. Grease 3-quart gratin dish or 13 x 9-inch baking dish.
2. Melt butter in large skillet over medium heat. Add onion; cook, stirring frequently, for 4 to 5 minutes or until onion is soft. Stir in two-thirds of crushed bouillon, 1/2 teaspoon ground black pepper and nutmeg. Cook for 1 minute. Stir in spinach; remove from heat.
3. Spread half of bread into prepared dish. Top with half of spinach mixture and then half of Gruyère cheese and half of Parmesan cheese.
4. Combine milk, eggs, mustard, remaining crushed bouillon and remaining pepper in large bowl. Pour evenly over bread mixture. Cover with plastic wrap; refrigerate for at least 8 hours or overnight.
5. Preheat oven to 350°F (175°C). Let strata stand at room temperature for 30 minutes; uncover.
6. Bake for 45 to 50 minutes or until puffed and golden brown. Let stand for 5 minutes before serving.

Makes 8 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.