Spinach and Artichoke Strata Recipe (Gluten-Free

• Vegetarian

• Produce

  • 2 14-ounce cans Artichokes
  • 1/4 Onion powder, dried
  • 3 cups Spinach, fresh
  • 1/4 cup Sun dried tomatoes

• Refrigerated

  • 1 3/4 cups Almond milk, unsweetened
  • 4 Eggs, large

• Condiments

  • 1 tsp Mustard, ground dried

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1 dash Cayenne pepper
  • 1 dash Nutmeg
  • 1/2 tsp Salt

• Bread & Baked Goods

  • 5 cups Bread, gluten free

• Dairy

  • 1 cup Mozzarella cheese
  • 1/4 cup Parmesan cheese

Found on saltedplains.com

Description

Ingredients

• 3 cups fresh spinach
• 2 14-ounce cans quartered artichokes, drained
• 5 cups (about) cubed gluten-free bread
• ¼ cup sliced sun-dried tomatoes
• 1 cup shredded mozzarella cheese
• ¼-1/3 cup shaved parmesan cheese
• 1¾ cups unsweetened almond milk (or dairy milk)
• 4 large eggs
• 1 teaspoon ground dried mustard
• ½ teaspoon freshly ground black pepper
• ½ teaspoon salt
• ¼ dried onion powder
• dash of cayenne pepper
• dash of nutmeg

Directions

• Preheat oven to 375 degrees Fahrenheit. Grease a 9x13 ceramic or glass baking pan with coconut oil or cooking spray.
• In a large bowl, combine spinach, artichokes, bread, and sun-dried tomatoes. Gently stir to combine. Transfer mixture to prepared baking pan. Top with mozzarella cheese, followed by parmesan.
• In the same bowl, whisk almond milk, eggs, ground mustard, pepper, salt, onion powder, cayenne, and nutmeg. Pour egg mixture evenly over bread. (Tip: make sure sun-dried tomatoes are either covered with cheese or under other ingredients as they cook up fast if right on top).
• Bake for about 35 minutes or until set. Serve immediately. Season with salt and pepper if desired.