Corned Beef and Onion Breakfast Bake
This is a great way to use up the leftovers from your St. Patrick's Day celebration. A total crowd-pleaser, this recipe works for breakfast, lunch or dinner!
PREP TIME: 9 hours 0 minutes
COOK TIME: 55 minutes
3 tablespoons butter
1 large yellow onion, finely chopped (1-1/2 cups)
1 (10-oz) package frozen spinach, thawed, excess moisture squeezed out
1-1/2 cups diced corned beef
1 ground nutmeg
6 to 7 cups cubed light rye or French bread
2 cups shredded Cheddar/Jack mix cheese
2-1/4 cups milk
8 large eggs
1 tablespoon Dijon mustard or spicy mustard
Salt and pepper to taste
Sauté onions in butter over medium heat until soft. Add the spinach, corned beef and nutmeg. Stir to blend thoroughly. Set aside.
Sprinkle 1/3 of the bread cubes across bottom of a 3-quart shallow casserole dish. Sprinkle about 1/3 of the spinach mixture over the bread cubes, then sprinkle about 1/3 of the cheese over the spinach mixture. Repeat the layers 2 more times.
In a bowl, whisk the milk, eggs, mustard, salt and pepper. Pour over the casserole. Pat the top all over to submerge the bread. Cover with foil and refrigerate for at least 8 hours or up to 24 hours.
Remove the casserole from the refrigerator and let stand at room temperature for 25 minutes.
Heat oven to 350. Bake the strata, uncovered, for 45 to 55 minutes, until golden brown and cooked through. Let stand 5 minutes before serving.