Make this delicious breakfast strata with Trader Joe’s spinach dip

Whether you’re getting ready for a busy week or hosting a weekend brunch party, a make-ahead egg casserole is the time saver you need. The breakfast hierarchy is very flexible as well as allowing you to build more “me time”. With flavor possibilities, you can do a total fridge cleanup if you want. In my case, I ended up having to use an entire tub of Trader Joe’s Spinach Dip. That’s good. This is what the Strata was made for.

Strata is the Italian version of savory bread pudding.Like many classic dishes we love today, it helps you get creative and reduce waste. How to use up scraps, leftovers, and ingredients that come along the wayHave a dry baguette you couldn’t get your hands on? Throw it in! 4 leftover meatballs from Friday dinner? Chop! Half a container of sage languishing in a drawer? Invite everyone! As long as you keep your accessories delicious, you won’t be disappointed.

Sweet and savory bread pudding consists mainly of two parts: bread and custard. It’s because you don’t have enough water. Bread can draw in custard, sokey to the maximum. (These are definitely technical terms that I didn’t make up.) If you are using fresh bread for this purpose, throw in the oven Let it dry. The bread can be almost anything: sourdough, croissants, torn bagels.That is youIt usually consists of eggs and milk, but the base can be changed to add flavor. Dip tub.

Packaged dips often use a combination of sour cream, mayonnaise, or cream cheese as a base, so cutting them with a little milk is enough to loosen them up and serve as a dairy alternative. custardInstead of using a lot of relatively bland milk, add the tangy flavor of sour cream or cream cheese, the richness of fat, and the savory ingredients found in dips in the first place. any dip—Onion dip, ranch dip, chipotle dip, buffalo dip, or whatever you usespinach dip.

Putting the layers together is surprisingly easy. Once you have the dry bread cut into cubes and set aside, prepare the custard filling. S.Break the eggs into a large bowl and Whisk in dips, milk, condiments, herbs, or your favorite accessories. It looks like a scrambled egg bath with plenty of ingredients. Throw in the diced bread.At this point it’s easiest to mix into the bread of Combo technique while pressing bread Scoop from the bottom of the bowl and onto itself.after a few turnsall the corners of the bread should be well coated with custard.

Pour the mixture into a well-buttered casserole dish, cover tightly, and refrigerate for at least 45 minutes, or up to 24 hours in advance.

The following recipe uses a spinach dip, but I wanted to add more green elements, so So I added some sautéed fresh spinach to the custard mix. From Trader Joe’s (highly recommended)but you can Definitely substitute another dip. Along with chopped spinach, this contained tiny water chestnuts that remained surprisingly crispy after baking.great for serving at a brunch party or baking Sunday night and storage Refrigerate for a week’s worth of breakfast.

spinach dip layer

material:

• 6 large eggs
• ¾ cup milk
• 1 bucket Trader Joe’s spinach dip (10 oz)
• ½ teaspoon garlic powder
• ½ teaspoon cayenne pepper powder
• 1/2 teaspoon salt
• ¾ cup cooked spinach, chopped
• 8 oz dry bread, cubed (I used dry brioche)
• 1/3 cup shredded parmesan cheese (or any cheese)

Butter a casserole dish and set aside. (Use utensils that work with any shape of the oven. Use a 13 x 9 inch baking dish for thin layers and a 10 inch baking dish or cast iron skillet for taller slices.) .)

Whisk together the first 3 ingredients, then whisk in the next 3 ingredients. Add the dry bread and stir to coat the cubes with the egg mixture. Pour the layer mixture into the prepared baking dish. Cover tightly and refrigerate for 45 minutes or up to 24 hours.

Sprinkle cheese on top before baking. At 350°F he bakes for 25 to 30 minutes, depending on the size of your baking dish. The strata are puffy on the edges and the center is set free of liquid patches. Enjoy hot, or cool completely, cover, and store in the refrigerator for up to 5 days. Reheat the slices in the microwave for 30 seconds. This recipe makes 8 servings.