Spinach & Gruyère Cheese Bread Strata
Put this week’s cheesy bread loaf to good use with this spinach-kissed breakfast strata.
Ingredients:
1 teaspoon extra-virgin olive oil
10 ounces spinach, washed
3 cups Gruyère cheese bread, cubed*
5 eggs, lightly beaten
1 cup whole milk
½ cup shredded white cheddar or Gruyère cheese
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 400°. In a large skillet, heat oil over medium-high. Add the spinach and cook, stirring constantly, until wilted, about 2 minutes. Transfer to a colander and drain, pressing with a rubber spatula to release as much liquid as possible. Scatter spinach and bread cubes in a buttered baking dish.
2. In a medium bowl, whisk together eggs and milk. Season with ½ teaspoon salt and ¼ teaspoon pepper. Pour mixture over bread and spinach and then top with ½ cup cheese. Place dish in oven and bake until set in middle and golden brown on top, 20 to 25 minutes.
*The strata will turn out much better if the bread is slightly stale, so leave the loaf out on the counter overnight before preparing this recipe.
Weekend Brunch Recipes
Rise and shine! Gather round the table this weekend and rid yourself of the rainy day blues with a satisfying brunch starring fresh, hot-from-the-oven cream biscuits topped with a rich chicken sausage gravy. Complemented by breakfast-ready ingredients such as Gruyère cheese bread, apricot jam and farm-fresh eggs, this week’s box also includes fingerling potatoes, black radishes and leeks—so pour yourself a cup of joe and get cookin’.
Here are a few recipes ideas for the week:
Breakfast Biscuits
These fluffy biscuits are extra-rich thanks to the addition of sweet cream.
Chicken Sausage Gravy
Our favorite version of the Southern classic, freshened up with herbs and sweet onion.
Potato-Leek Frittata
This fantastic frittata is a great base recipe: Just add your favorite chopped veggies and greens to the sauté pan!
Kale & Gruyère Cheese Bread Strata
Put this week’s cheesy bread loaf to good use with this kale-kissed breakfast strata.
Oven-Roasted Leeks
Seasoned with salt and pepper, roasted leeks make for a satisfying side dish.
Sautéed Apples
Kissed with fragrant cinnamon and brown sugar, these apples are a lovely brunch side.
Rainy Day Brunch Recipes
Rise and shine, it’s breakfast time! Gather round the table this weekend and rid yourself of the rainy day blues with a hearty and satisfying brunch starring fresh, hot-from-the-oven cream biscuits topped with our signature sausage gravy. Complemented by breakfast-ready ingredients such as homemade jam, Gruyère cheese bread and a dozen farm-fresh eggs, this week’s box also includes beautiful Jerusalem artichokes, new potatoes, leeks and Bloomsdale spinach—pour yourself a cup of joe and get cookin’.
Here are a few recipe ideas for the week:
Breakfast Biscuits
These fluffy biscuits are extra-rich thanks to the addition of sweet cream.
Mushroom, Leek & Fontina Frittata
Perhaps best served at room temperature, this luscious frittata from Bon Appetit is a fantastic do-ahead entrée.
Spinach & Gruyère Cheese Bread Strata
Put this week’s cheesy bread loaf to good use with this spinach-kissed breakfast strata.
Fingerling Potato ‘Homefries’
These creamy, rustic potatoes are flecked with fresh parsley and red pepper flakes for heat.
Sautéed Jerusalem Artichokes
This simple method from Saveur allows these artichokes’ natural sweet flavor to shine.
Kale Rapini with Buttered Leeks
Sublime herb- and cheese-kissed crumbs finish these sautéed spring greens.
Garlic Butter-Roasted Cremini Mushrooms
Roasted with capers and garlic, this simple dish is a real show-stopper.
