This easy Overnight Breakfast Strata Recipe is made with cheese and spinach to create a delicious, fluffy breakfast strata that is perfect for a holiday breakfast or weekend brunch.
8cupscubed Sourdough, French, or Italian bread ~½ pound of bread cut into 1-inch cubes
2cupsGruyere or Swiss Cheeseshredded
½cupParmesan cheesegrated
Instructions
Place defrosted spinach into a piece of cheesecloth or a clean kitchen towel and squeeze out all the excess liquid over the sink. Set aside.
In a large skillet, add the butter and melt over medium heat. Once melted, add the onion, along with a pinch of salt and pepper to season, and sauté on medium heat until soft, about 4-5 minutes, stirring often. Once the onion has softened, remove the skillet from the heat, add in the drained spinach and chopped roasted red peppers,, and stir into the onion and butter mixture. Set aside.
In a large mixing bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, ½ teaspoon salt, ¼ teaspoon pepper, and nutmeg together until well combined.
Spray a 9-by-13-inch baking dish or 3-quart casserole dish with cooking spray or brush with melted butter. Layer a third of the bread cubes on the bottom of the pan and top with a third of the spinach mixture. Sprinkle with ⅓ of the Gruyere cheese and ⅓ of the parmesan cheese over the spinach mixture. Repeat the layers two more times in the same order.
Pour the egg mixture all over the strata, distributing the mixture evenly. Use your hands to gently push the bread into the egg mixture if needed. Cover with plastic wrap and refrigerate for 8-24 hours.
When ready to bake, remove the casserole from the refrigerator and let it sit at room temperature for 30 minutes. Preheat the oven to 350℉ and grease a 9x13 baking dish or 3-quart baking dish with cooking spray or butter.
Remove plastic wrap from casserole, and bake uncovered, for 20 minutes. Loosely cover with aluminum foil and bake for an additional 30-35 minutes or until browned on the sides and puffy in the center.
Let cool slightly and then slice and serve the strata.
Video
Notes
Storage: Store leftover baked and cooled strata, in an airtight container in the refrigerator for 3 days. Reheat individual slices in the microwave in 30-second intervals on a heat-safe plate or reheat the entire casserole covered with foil in a 350-degree for 20-30 minutes or until warmed through. Milk/Cream: Feel free to use half in half to replace both the milk and cream. Alternatively, omit the heavy cream and replace it with milk. Flavor Variations:
Add Meat. If desired, feel free to layer crumbled cooked bacon, cooked breakfast sausage, diced ham, or diced Canadian bacon to the strata along with the bread and cheese.
Swap the Veggies. If desired, you can omit the spinach, onions, and roasted red peppers and use vegetables of your choice. Sliced mushrooms, fresh bell peppers, shallots, and fresh asparagus tips, are all great options. Keep in mind it is best to saute fresh vegetables prior to adding them to the strata.
Use a Different Cheese. Feel free to experiment with changing the variety of cheese in this breakfast casserole. Sharp cheddar cheese or mozzarella cheese works well in place of the Swiss cheese, as does crumbled feta cheese in place of the parmesan.
Make it Gluten-Free. Use your favorite gluten-free bread to make this breakfast strata gluten-free.