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Place an oven rack in the center of the oven; preheat to 350°F. Halve, peel, and small dice the onion. Grate the cheddar on the large side of a box grater. Tear the buns into bite-sized pieces.
Wash and dry the spinach. In a medium pan (nonstick, if you have one), heat the butter on medium-high until hot. Add the pancetta and diced onion. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add the spinach; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until wilted. Turn off the heat.
Crack the eggs into a large bowl. Add the cream, mustard, and mascarpone. Whisk to thoroughly combine. Add the cooked pancetta and vegetables (including any liquid from the pan) and half the grated cheddar. Stir to combine. Add the bun pieces and gently stir to combine. Set aside to saturate, about 2 minutes.
Lightly grease an 8-inch square baking dish. Transfer the strata to the baking dish; spread into an even layer. Top with the remaining grated cheddar. Bake 26 to 30 minutes, or until the buns are toasted and the filling is set and cooked through. Remove from the oven; let stand at least 2 minutes before serving. (If making ahead of time, let cool completely, then cover with foil. When ready to serve, keep covered with foil and reheat in a 350°F oven for 15 to 20 minutes, or until heated through.) Serve the baked strata topped with the parmesan. Enjoy!
Place an oven rack in the center of the oven; preheat to 350°F. Halve, peel, and small dice the onion. Grate the cheddar on the large side of a box grater. Tear the buns into bite-sized pieces.
Wash and dry the spinach. In a medium pan (nonstick, if you have one), heat the butter on medium-high until hot. Add the pancetta and diced onion. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add the spinach; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until wilted. Turn off the heat.
Crack the eggs into a large bowl. Add the cream, mustard, and mascarpone. Whisk to thoroughly combine. Add the cooked pancetta and vegetables (including any liquid from the pan) and half the grated cheddar. Stir to combine. Add the bun pieces and gently stir to combine. Set aside to saturate, about 2 minutes.
Lightly grease an 8-inch square baking dish. Transfer the strata to the baking dish; spread into an even layer. Top with the remaining grated cheddar. Bake 26 to 30 minutes, or until the buns are toasted and the filling is set and cooked through. Remove from the oven; let stand at least 2 minutes before serving. (If making ahead of time, let cool completely, then cover with foil. When ready to serve, keep covered with foil and reheat in a 350°F oven for 15 to 20 minutes, or until heated through.) Serve the baked strata topped with the parmesan. Enjoy!
Tips from Home Chefs