Comments on: spinach and cheese strata

By: Leanne S

Leanne S — Wed, 01 Feb 2012 22:04:57 +0000

Made this for a luncheon and it was a huge success. It also reheats beautifully in the microwave for a minute or covered in a 325 oven for about 15 minutes. Used a pound of fresh baby spinach that I sauteed with the onions – fantastic!

By: Erika

Erika — Mon, 02 Jan 2012 14:45:12 +0000

Made this for a New Year’s brunch yesterday, and it was an absolute hit! People kept going back for more (yay, the highest compliment I could get as a cook!). Thanks so much for this recipe — I will be making it again and again!

By: Sarah

Sarah — Sun, 25 Dec 2011 16:41:49 +0000

This is now a christmas brunch tradition- we have it every year and love it. It is perfect in every way! The only adjustment is adding two boxes of frozen spinach instead of one. The nutmeg, dijon, and gruyere is genius!

By: Jessica Pionke

Jessica Pionke — Mon, 05 Dec 2011 17:11:37 +0000

Holy. Hells. Bells. I prepped this last night and baked it this morning for my office’s holiday breakfast. Everyone raves about those little mini souffles from Panera bread. Those little souffles might as well just hand over their crown of glory. Right now. This moment. Yes, right now; because their reign is OVER! Because this recipe tops anything they had going for them, except maybe the convenience of someone else making them. This recipe is the end all, be all: puffy, fluffy, flaky, springy, moist, salty, savoury, golden deliciousness of a breakfast casserole you have been searching for. The search is over; your quest is complete! Enjoy knowing all your future breakfasts (which include this dish) will be a smashing success!

By: Dofino

Dofino — Fri, 04 Nov 2011 18:25:18 +0000

How much would I need to make to serve 50 people? I want to make this at my family reunion!

By: Emily

Emily — Wed, 28 Sep 2011 23:19:27 +0000

Could I make this more than 24 hours in advance? (36-48 hours?)

By: Jena

Jena — Sun, 11 Sep 2011 21:21:36 +0000

So I just made this for my family this morning. My husband didn’t even speak until he was done. Then he raved about it through two more servings. Lol! Thanks Deb, without you my husband wouldn’t know that I’m really not that amazing at cooking!

By: deb

deb — Sat, 03 Sep 2011 18:26:07 +0000

The recipe says “Spread one third of the bread cubes.. top with one-third… then finish with remaining bread” — it gets used evenly in thirds.

By: EG

EG — Sat, 03 Sep 2011 02:10:49 +0000

“Spread one third of the bread cubes in a well-buttered 3-quart gratin dish or other ceramic baking dish. Top with one-third of bread cubes…” So we start witn 2/3 of bread cubes??

By: hp mini 210

hp mini 210 — Sat, 27 Aug 2011 19:19:47 +0000

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