Easter Breakfast Strata

We love a good breakfast strata! Prep this one ahead of time so that on Easter morning you can just pop it in the oven. We use spinach, spicy chorizo, and rustic bread, and to make it extra flavorful we use a jar of our Maya Kaimal Madras Curry simmer sauce, naturally!

Serves 6-8

Ingredients

2 tbsp olive oil plus 1 tbsp for greasing

2 scallions sliced, white and green parts separated

10 oz frozen or fresh spinach

6 eggs, whisked lightly with a pinch of salt, pepper and red pepper flakes

1/2 cup milk

1 jar Maya Kaimal Madras Curry Indian Simmer Sauce

8 oz fresh mozzarella roughly torn into bite sized pieces

8 oz chorizo or breakfast sausage, chopped

½ loaf or 4 cups of cubed rustic bread, cut into 1” pieces

½ cup shredded sharp cheddar

½ cup shredded gruyere

Optional garnish: 4 slices bacon, cooked & crumbled

Preparation

Step 1
In a 10” skillet, heat 2 tbsp oil over medium high and sauté the scallion whites and spinach until the spinach is wilted. Squeeze out all the excess moisture by pressing the spinach in a colander.

Step 2
In a large bowl, combine the whisked eggs and milk. Add the spinach mixture, Madras Curry, mozzarella, chorizo and rustic bread cubes. Fold to combine.

Step 3
Grease a 11×13 casserole dish with 1 tbsp olive oil. Add the bread & and egg mixture to create an even layer.

If you are making this the night before, cover with foil and leave in the refrigerator overnight. If you are making this the morning of, let the casserole sit for 30 minutes before baking.

Step 4
Preheat the oven to 375 F.

Step 5
Sprinkle the strata with the cheddar and gruyere cheeses. Bake covered with foil for 20 minutes on the middle rack of the oven, then uncover and cook for 20 minutes more, or until the eggs are firm to the touch.

Step 6
Sprinkle with scallion greens and bacon, if using. Enjoy!