This egg strata dish feeds a crowd! And it freezes really well. You can cut it up into much smaller portions to take to a potluck too! Tastes great at room temperature and travels well. Also makes an awesome lunchbox meal with a small green salad.
Makes 12 servings
14 Fat Grams
2.7 Carb Grams
0.44 Fiber Grams
2.26 Net Carbs
6 strips bacon, fried until crisp and crumbled
16 large eggs
1 tbsp butter
¼ cup water
¼ cup heavy cream
1/2 tsp nutmeg
5oz feta cheese, cubed into small pieces
½ cup chopped onion
6 cups baby spinach, chopped
3oz grated old cheddar
salt to taste
freshly ground black pepper to taste
Butter a 13 x 9 x 2 glass dish.
In a medium size bowl, beat the eggs, water, cream, nutmeg, salt and pepper together. Fold in the baby spinach. Pour the mixture into the buttered dish.
Evenly distribute the cubes of feta and the chopped onions to the egg mixture.
Evenly sprinkle bacon on top and add shredded cheddar.
Bake on the middle rack of a 350F oven for 40 minutes or until set in the middle and edges have turned golden brown. Just lovely!
Remove and let stand for about 10 minutes. Cut the strata into 12 portions for a hearty meal. Or cut it into 24 pieces for appetizer portions.
I've trotted this off to more potlucks than I can remember and it's always a big hit. I have more strata recipes that I look forward to sharing with you. I love versatile egg recipes, don't you?
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