spinach-feta breakfast strata
I took 6 slices of leftover herb bread and toasted them in the oven until they were dry but not browned. I broke them into chunks and put them in a 9-by-13-inch baking dish. I forgot to grease the dish. Don't forget to grease the dish!
I thawed most of a bag of frozen chopped spinach in a colander in the sink and then pressed the water out. I mixed the spinach into the milk/egg mixture, which didn't work very well. Next time I would layer the spinach on top of the bread.
I crumbled about 5 oz. of feta cheese over the bread. I sprinkled about 5 oz. of Cheddar, grated, over the bread as well, but next time I would mix the Cheddar with the milk/egg mixture. You really want cheese as the top layer and not spinach. Ask me how I know.
I whisked 7 eggs (6 would have been fine, but I was using up a carton) in a mixing bowl and then added 3/4 cup EACH milk and plain yogurt. I added about 1/2 teaspoon salt, about 1/4 teaspoon black pepper, and a bunch of fresh dill, which I snipped right into the bowl and didn't measure. Next time, this is where I would add the Cheddar. I whisked it all together and poured it over the bread.
I carefully covered the top with plastic wrap and then weighted it with a couple of cartons of tomato soup and chopped tomatoes. I put the whole dish in the fridge for about 18 hours. Then I removed the cartons and the plastic wrap and baked the casserole, uncovered, at 350 degrees for an hour. Next time I would check it at 35-45 minutes.
I cut the casserole into 12 squares but I ate three squares for dinner so I can't guess how many this would actually feed.
It was quite good.
(Inspiration-wise, I began here, then found this, which is more what I was going for, and I weighted it because it worked well when I made this.)