Breakfast Strata with Spinach and Cheese

Instructions

1. Prepare the bread
   Place the cubed bread in a large bowl. If the bread is fresh, you can toast it in a 350°F (175°C) oven for about 10 minutes until slightly dry. Let cool before using.
2. Sauté the vegetables
   Heat olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds until fragrant. Add the spinach in batches and cook until wilted, about 2-3 minutes. Remove from heat and let cool.
3. Prepare the egg mixture
   In a large bowl, whisk together the eggs, milk, cream, Dijon mustard, nutmeg, salt, and pepper until well combined.
4. Assemble the strata
   Butter a 9x13-inch baking dish. Place half of the bread cubes in the dish. Top with half of the spinach mixture and half of each cheese. Repeat with remaining bread, spinach mixture, and cheeses. Sprinkle with chives. Carefully pour the egg mixture evenly over the layers, pressing the bread down gently to absorb the liquid.
5. Refrigerate
   Cover with plastic wrap and refrigerate for at least 4 hours or overnight. This allows the bread to soak up the egg mixture, resulting in a more cohesive texture when baked.
6. Preheat and rest
   When ready to bake, remove the strata from the refrigerator and let stand at room temperature for 30 minutes. Meanwhile, preheat the oven to 350°F (175°C).
7. Bake the strata
   Uncover the strata and bake until puffed, golden brown, and set in the center, about 45-50 minutes. A knife inserted in the center should come out clean.
8. Serve
   Let the strata rest for 10 minutes before serving. Garnish with additional chopped chives. Serve warm or at room temperature with a side of fresh fruit or mixed greens.