A perfect dish for entertaining-can be prepared the night before and is tasty hot from the oven or at room temperature. Great as leftovers, too. Serve with fresh fruit and homemade sausage for a complete meal.
Sauté onions in butter until soft.
Meanwhile, grease an 8x8x2-inch pan. Layer the bread, then the spinach. When the onions are ready, layer them next. Then spread the cheese across the onions.
Lightly whisk the eggs in a bowl. Add the remaining ingredients and whisk.
Pour the egg mixture over the contents of the pan.
Cover and chill for 2 to 24 hours.
Bake uncovered in a 325-degree oven for 50 to 55 minutes. Let stand 5 to 10 minutes before serving.
For a time-delayed oven: Bake at 325 degrees for 70 minutes.
Savory cheese and mild green chilies amid the creamy egg custard, atop sprouted corn tortillas. This green chili cheese strata is great for brunches, potlucks or anytime really. The strata recipe is simple to make. You can even mix it up the night before and refrigerate, so all you have to do is put the strata in the oven and walk away for 25 minutes.
Melt butter in a skillet and add onions and chilies (if using jar chilies only cook onions). Sautee on low heat for about 2 minutes or until translucent. Set aside to cool slightly.
Grease a 9 or 10 inch pie dish and layer the bottom with sprouted corn tortillas. You may need to break a few in half to cover the entire bottom. Sprinkle shredded cheese over the tortillas.
In a medium bowl, beat together eggs, cream, salt, cooled onions and green chilies. Pour into the dish over tortillas and cheese.
At this point you may refrigerate overnight or bake directly.
To bake, place dish in a 425 degree oven for about 25 minutes until just set. The strata may slightly jiggle in the very center. Be careful not to overcook.