Spinach, Bacon, and Mozzarella Strata

Brunch is easily my favorite meal to have when entertaining.  One, it's early in the day.  Two, it features a lot of things you can make ahead so you can spend time with your guests.

I recently hosted a brunch, and made this strata, which I was able to make the night before.  And bonus, the leftovers got better the longer it sat in the fridge!

Spinach, Bacon, and Mozzarella Strata
Serves 6-8

8 slices multigrain bread
8 strips cooked bacon (I used already cooked - if you cook it, just make sure to drain it!)
2 cups shredded mozzarella cheese
8 eggs
3 cups 2% milk
3 tbsp. Dijon mustard
1/2 tsp. salt
3 cups fresh spinach
1 cup chopped sundried tomatoes


Preheat oven to 325.

Spray 13x9 baking dish.

In a bowl, combine the eggs, milk, mustard and salt.

Chop the bread into cubes.  Crumble the bacon into small pieces.

Place half the bread in the dish.  Top with bacon, 1 cup of cheese, half the tomatoes, and half the spinach.  Repeat that layer with the remaining ingredients.

Pour egg mixture over the top.

If you are making ahead, place in the fridge overnight.  Bake uncovered in the oven for 50-60 minutes (I actually upped the heat to 350 for the last 10 minutes).

Let stand 10 minutes before serving.

Fantastic Friday Four - September 30

TGIF y'all!

Is it me, or has September been a MILLION years long?  I'm getting a 4 day weekend this weekend so hooray for that.

Here are some other things making me smile this week!

I hosted a family brunch this past weekend, and the Mimosa Bar was a hit!  I had some raspberries and strawberries, champagne (obvs), and three different juices - orange, tropical, and mixed berry.  YUM.  Also, LOVE this chalkboard that I got on clearance on Michael's!

I am OBSESSED with this Living Proof Perfect Hair Day Night Cap.  I got a sample in my Sephora Play box and have been using it all week.  I use it after showering on wet hair, and I also have put it on before bed on dry hair (it's pillow safe!).  It smells amazing and my hair is sooooo soft. 

Because it's fall, and all things are pumpkin in my world, I made a batch of these Pumpkin Chocolate Chip Energy Balls from Clean Food Crush.  Super easy and sooooo delish.  I subbed in pumpkin seeds for the nuts, but everything else was the same.  It made a huge batch as well!  I have 2 to 3 as mid-afternoon / pre-workout snack and they are a perfect boost.  Also, they keep great in the fridge!

Because it's Friday.  And also, accurate.















What are you loving this week?

Because Who Doesn't Love Sunday Brunch?

Ok, technically mine was Saturday brunch, but brunch is brunch yes?

I thought I'd share some of the recipes I used.  A couple I found through Pinterest (of course) and one was from this very blog (the pumpkin one, naturally).

The strata I made will be coming to a post near you very soon!

Crockpot Pumpkin Latte

Cheesy Hashbrown Cups from Coffee with Us 3

Spiced Pumpkin Coffee Cake from Anderson + Grant 

Enjoy!

Artichoke and Goat Cheese Strata

So, in case it isn't already blatantly obvious?  I'm a BIG breakfast person.

I also love anything I can make ahead and bring for lunch as leftovers for the week.

This particular recipe I found while thumbing through my cookbook of the week.

So, it's eggs, bread, artichokes and goat cheese.  There is nothing wrong with any of that.

I adapted it to make it a bit more Weight Watchers friendly and so I could calculate the points, but I will link both the original recipe and the adaptation below!

This would be a fabulous brunch dish, one you could easily make ahead and cook off when your guests arrive.  It's hearty, with a bit of salt from the artichokes and tang from the goat cheese.

Artichoke and Goat Cheese Strata
Adapted from Cooking Light

Serves 6
8 Smartpoints Per Serving

1 tsp. extra virgin olive oil
1 10 oz package frozen artichoke hearts, thawed and chopped
2 garlic cloves, minced
1 3/4 cup skim milk
4 eggs
1/3 cup grated parmesan cheese
6 slices whole wheat sprouted bread, chopped into cubes
1/2 tsp. herbs de Provence
1/2 tsp. pepper
1/4 tsp. salt
3 oz. crumbled goat cheese, divided

Heat a large nonstick skillet over medium heat, add olive oil.  Add artichokes and garlic and cook for about 8 minutes.  Stir occasionally.  Remove from heat, add herbs, and let cool.

In a bowl, combine milk, eggs, salt and pepper.  Once combined, add bread and parmesan cheese.  Add artichoke mixture and let sit for about 20 minutes.

Preheat oven to 375.  Spray a 2 quart casserole dish with cooking spray.  Add in half the artichoke mixture, then half the goat cheese.  Top with the rest of the artichoke mixture and the rest of the goat cheese. Bake for about 50 minutes.

Blog Bites: Spinach and Artichoke Egg Casserole

I'm all about brunch.  And anything I can make ahead.

When I had my family over for brunch recently, I was looking for something easy and that I could make ahead of time, but also a little bit different.

Enter this casserole I found on Two Peas and Their Pod. Sounds strange, because let's face it, you think spinach and artichoke, you think dip.  But these flavors worked deliciously in this casserole!  The only change I made was I used half egg white and half eggs.

Easy and delicious!  Definitely check it out!

Spinach and Artichoke Egg Casserole

Crockpot Pumpkin Latte

This basically combines two of my favorite things.  Okay, three.

Pumpkin.  Coffee.  Crockpot.

I found this recipe on the Thriving Home blog and made a few adjustments.  It was absolutely delicious!  Perfect for a fall or winter brunch or holiday morning.

The added dash of Salted Caramel Bailey's didn't really hurt either (not in the crockpot, in the individual mugs :)).

This is super simple to make. Throw everything in the crockpot and let it go on high for 2 hours. After that, I turned it down to warm and let everyone serve themselves!

Crockpot Pumpkin Latte

6 cups 2% milk
5 cups coffee (I just used 5 regular K-Cups!)
1/2 cup pumpkin puree
1/2 cup light brown sugar
1/4 cup vanilla extract
2 teaspoons pumpkin pie spice
3 cinnamon sticks

Pour coffee and milk into crockpot. Mix pumpkin, brown sugar, vanilla and pumpkin pie spice into in a separate bowl until combined.  Add to crockpot and stir well.  Toss in 3 cinnamon sticks and cook on high for about 2 hours.  I stirred it about every half hour.

Top with whipped cream or add some Bailey's and enjoy!