This is a very filling egg strata recipe. It's one of those recipes that's really not very fancy but it looks nice and it tastes really good. It actually came out better than I expected. And more importantly, my husband loves it!
Feel free to add your favorite herbs. I didn't want to overpower the delicate flavors of the mushrooms and spinach so I just added salt and pepper. Good additions would be pinch of thyme and fresh parsley.
It can be served hot or at room temperature and travels well if you’re in need of an all-in-one lunch solution.
Leftovers can be individually wrapped and frozen. Just remove the plastic wrap and re-heat in the microwave. After freezing and re-heating, the strata may become a bit wet, just pour off the liquid. The mushrooms tend to keep releasing their moisture but this won't affect the taste.
Makes 8 servings
24 Fat Grams
5.67 Carb Grams
0.9 Fiber Grams
4.75 Net Carbs
6 strips bacon, fried until crisp and crumbled
12 large eggs
1 tbsp butter
¼ cup heavy cream
2oz feta cheese, crumbled
3oz old cheddar, shredded
½ cup chopped onion
4 cups spinach, rinsed and chopped
1 cup canned mushrooms
salt to taste
freshly ground black pepper to taste
Use the butter to grease a rectangular 2.75 Qt glass dish. Set aside
In a medium size bowl, beat the eggs, cream, salt and pepper together.
Over medium-low heat, cook the onions in bacon fat until softened, about 5 minutes.
Steam the spinach with just the rinse water clinging to the leaves. Let cool, drain and squeeze out all the remaining moisture.
Drain the mushrooms and squeeze out as much moisture as possible.
Add vegetables and cheeses to the egg mixture. Stir until well blended. Pour into prepared dish.
Evenly sprinkle the top with bacon bits.
Bake on the middle rack of a 350F oven for 60 minutes or until set in the middle and edges have turned golden brown.
Remove and let stand for about 10 minutes. Cut this egg strata recipe into 8 and serve with a simple salad.
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