Rainbow Chard Strata

Our last few CSAs had a lot of leafy greens so I tried to do some meal prep on Sunday to help use some ingredients quickly to get us through a busy week. This strata used all of the rainbow chard from our most recent CSA and made enough breakfast for the two of us for four days. Meal prepping is not my favorite thing to do but this strata held up pretty well from Sunday to Thursday. I do wish that I had used less bread or more eggs so that the eggs could have sufficiently soaked into the bread. I ended up with strata on the bottom and cheesy bread on top which worked out okay but could have been better.

Recipe slightly adapted from Hey Nutrition Lady.

-Cooking spray
-1 large bunch Swiss chard washed and roughly chopped
-8 cups cubed bread in one-inch cubes I used a Tuscan bread
-2 cups grated swiss cheese
-9 large eggs
-2 tablespoons smooth dijon mustard
-2 3/4 cups 1% milk
-1 teaspoon salt
-freshly ground black pepper

Heat a large skillet over medium heat and add a little olive oil or cooking spray. Saute the rainbow chard until wilted and then season with salt and pepper.

Spray a 9x13 casserole dish with cooking spray and then layer in one-third of the bread cubes, one-third of the rainbow chard over the bread, and one-third of the swiss cheese. Repeat twice.

Whisk together the eggs, milk, salt, pepper, and dijon mustard. Pour the custard over top of the strata layers and then cover with plastic wrap, and set in the fridge for at least one hour, but up to one day.

Once you're ready to bake preheat the oven to 350° and bake for 45-55 minutes or until the middle no longer jiggles (this was difficult to tell in mine since the top layer hadn't soaked in the custard as much as the bottom layer). 


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