Spinach Garlic Onion Egg Strata Recipe

Alrighteee then! Tired of scrambled eggs and toast every morning? Sleeping in on the weekend and want to make the breakfast of champions? Look no further. This easy to make concoction is sure to please and is bachelor proof for sure. I know cause I make it all the time.

I have tried a few variations on this because that is how I roll. It is tried and true and high in protein (especially if you follow the suggestion about the duck eggs). I have used different breads but I lean toward the coconut paleo because it seems to bring out the garlic and onion flavor more. Or maybe I am just imagining things. I don’t know. Sometimes I’d swear there are little elves in my kitchen too.

So, without further adieu here it is. Bon appetit! By the way, this dish is even better for you if it is shared while eating breakfast in bed with that special someone. Think I am kidding, see for yourself. I am not responsible for what happens next!

Spinach, Garlic, and Onion Egg Strata

Ingredients and Preparation:

  • 2 tablespoons paleo butter or ghee (can also use organic extra virgin olive oil)

  • 1/4 teaspoon dried thyme

  • 1.5 cups finely chopped organic onion

  • 3 cloves organic garlic, finely chopped

  • 1 10 ounce package or organic frozen spinach, thawed and chopped (squeze excess fluid)

  • 1 teaspoon quantum pink salt

  • 8 organic, cage free, soy free eggs (can substitute duck eggs for higher protein)

  • 1 cup organic coconut milk

  • 2 tablespoons dijon mustard

  • 3 tablespoons chopped organic parsley

  • Black pepper to taste

  • 5 cups (1-inch) cubes of Paleo Bread™ 

    (almond or coconut) or Net Carb Zero Bread™ (regular)

  • 4 ounces organic goat cheese, crumbled (optional but very tasty)

  • 4 ounces organic cheddar cheese, shredded

  • Heat oil in a large skillet over medium heat. Add onions and thyme and cook until softened, about 4 minutes. Add garlic, spinach, onions, and 1/2 teaspoon of the salt and cook 5 more minutes longer. Set aside. Meanwhile, whisk together eggs, coconut milk, mustard, parsley, pepper and remaining 1/2 teaspoon salt in a large bowl. Set aside.

Spread half of the bread over the bottom of a lightly greased baking dish. Top with half of the above mixture and a third of the goat cheese. Layer with remaining bread and pour rest of egg mixture evenly over the top. Sprinkle cheddar to finish. Cover strata and chill overnight.

Preheat oven to 375°F. Remove strata from refrigerator and bring to room temperature while the oven heats. Sprinkle remaining two-thirds goat cheese over the top and bake until firm in the center and golden brown on top, about 45 minutes. Let rest 10 minutes before serving.

I like to have some fresh green juice with this and I have also added tomatoes, gruyere cheese instead of cheddar, and chopped rosemary potatoes if I am allowing some extra carbs or it is a cheat meal. A little parmesan goes a long way on the top if you are a cheese freak or just want it to have some punch. I am going to try adding asiago cheese one day too. The duck eggs have a slightly different flavor if you use them but they also afford you twice the protein. Organic jalapeno hot sauce from Harvest Foods is icing on the cake, so to speak. I find that the easiest way to cube the bread is to lightly toast it, cut it into strips, then cut the strips into cubes.

By: Mark Eisenhart

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Also Check Out: 

Paleo Waffles / Paleo Wraps / Almond Thin Crackers / Paleo Protein

Julian Bakery YouTube Channel / Twitter Facebook / Pinterest / 

Paleo Bread


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