Do you know how important it is to get quality sleep? It’s like REALLY important. Sleep is like taking a time machine straight to breakfast. So why not get some extra sleep on the weekend and prep your breakfast the night before by making this tasty strata (think savoury bread pudding)? With Queen Street Bakery’s chewy, light and airy Artisan Long Buns, this strata is a healthy and delicious way to start your morning. Prepped ahead of time, it’s the perfect solution to getting more ZZZ’s.
Savoury Holiday Brie and Spinach Breakfast Strata
- 2 packages Queen Street Bakery Artisan Long Buns (or Artisan Round Buns), cubed and divided
- 1 cup Ham, chopped
- 1 package Frozen Spinach, defrosted
- 2 cups Brie, chopped (1 200g wheel)
- 1 Small Red Onion, diced
- 6 Eggs
- 1 teaspoon Worcestershire Sauce
- 2 cups Milk (works with plain/unflavoured dairy-free milk)
- 1 teaspoon Dry Mustard
- 2 teaspoons Salt
- 1 teaspoon Pepper
- 1/4 cup Butter
- 1 cup Parsley, chopped (optional)
- 1 cup Tomato, chopped (optional)
- Prepare 10-12 oven proof ramekins (or a 9” x 13” baking dish) by coating them with cooking spray. Then preheat the oven to 350 degrees.
- In a large bowl, combine 8 cups of bread cubes (use 2 packages of Queen Street Bakery Artisan Long Buns, but set 2 buns aside for the topping), ham, spinach, brie and onions. Set aside.
- In a medium mixing bowl, combine the eggs, Worcestershire sauce, milk, mustard, salt and pepper. Mix well and then pour into the bread mixture.
- Gently mix the eggs and bread together, and pour mixture into the prepared ramekins, pushing the bread down to make sure the egg mixture gets absorbed (it can also be made and covered at this point, and then refrigerated overnight).
- In a food processor, chop the remaining bread cubes into smaller pieces (not quite as small as fine bread crumbs).
- In a large skillet over medium-high heat, melt the butter and add the bread crumbs. Cook, stirring often, for 2 minutes or until the crumbs become crunchy.
- Sprinkle the top of the casserole with the bread crumbs.
- Bake for 20 minutes (or 50 minutes for a 9” x 13” pan) or until crisp and the middle is firm.
- Remove from oven and top each individual dish with parsley to resemble a Christmas tree. Spoon some chopped tomatoes (about 2 teaspoons per ramekin) on the top of the parsley tree.
- Serve warm.
Recipe Developed by Suzie Durigon, certified culinarian, culinary instructor, food blogger and chief taste tester.