Breakfast Three-Cheese and Spinach Strata

Mornings often swing between extremes: the painful fight against grogginess or a wonderfully lazy start to the day. A major tipping point is breakfast. Rushing out the door with a growling stomach can’t compare to taking even five minutes with a bowl of granola. Extra points if it’s raining outside and you have a hot coffee to keep you warm. I have a soft spot for breakfasts that can be prepared the night before, saving me from doing anything in my morning haze other than turning the oven on. At the top of the list is the strata: combining eggs, cheese, and bread into a luxurious dish that guarantees you won’t be hungry till lunch.

Stratas are layered cubes of bread, baked in a casserole with eggs and milk for a custard-like consistency. The prep is done the night before, letting the liquid soak into the bread and minimizing morning work. Using frozen spinach and jarred red peppers makes it even easier, but if you have the time, fresh spinach and home-roasted peppers never hurt. It’s a decadent breakfast and works even better for brunch, letting you sleep in until an hour before your guests arrive.

Breakfast stratas usually have cheese melted on top, but borrowing a trick from lasagna, I added dollops of ricotta, bringing extra creaminess to the layers of gruyère and bread. Sundried tomatoes and roasted peppers also help cut the richness—so effectively that I sometimes eat a double portion. I don’t recommend it though—the leftovers can be reheated the next day, stretching a slow weekend breakfast into a great weekday morning.

How to Make Breakfast Three-Cheese and Spinach Strata

1. Prepare Sundried Tomatoes and Spinach

   • Cover sundried tomatoes with boiling water and let sit for 15 minutes. Drain off water.
   • Squeeze handfuls of spinach to remove as much water as possible, then chop.

2. ---

   Sauté Vegetables

   • Over medium-low heat, heat butter until no longer bubbling.
   • Sauté onion until softened and translucent, about 5 minutes.
   • Add garlic and stir until golden, about 30 seconds.
   • Stir in spinach, roasted red peppers, sundried tomatoes, and 1/4 teaspoon salt. Stir until the mixture is dry, about 1 minute, then remove from heat.

3. ---

   Assemble the Strata

   • In a buttered square casserole, layer half of the bread cubes.
   • Spread over half of the spinach mixture, then spoonfuls of half of the ricotta.
   • Scatter half of the gruyère and parmesan over the mixture. Repeat layering with the remaining ingredients.

4. ---

   Prepare the Egg Mixture

   • In a medium bowl, whisk together eggs, milk, cream, mustard, 1/4 teaspoon salt, and pepper.
   • Pour the egg mixture evenly over the casserole.

5. ---

   Refrigerate

   • Cover with plastic wrap and refrigerate overnight.

6. ---

   Bake

   • In the morning, remove the casserole from the fridge and let it sit while preheating the oven to 350°F (175°C).
   • Bake the casserole until browned and cooked through, about 45-50 minutes.

Recipe Notes

• Dry Ingredients: Ensure the spinach and sundried tomatoes are as dry as possible to prevent the strata from becoming soggy.
• Layering: Proper layering ensures even distribution of ingredients and flavors.
• Overnight Rest: Refrigerating overnight allows the bread to absorb the egg mixture, enhancing the texture and flavor.
• Check for Doneness: Insert a knife in the center of the strata; it should come out clean when done.

Yield, Prep Time, and Cook Time

• Yield: Serves 6-8
• Prep Time: 20 minutes (plus overnight refrigeration)
• Cook Time: 45-50 minutes
• Cooking Method: Oven Baking

Breakfast Three-Cheese and Spinach Strata

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 9 reviews

• Author: Laura Lewis
• Total Time: 70 minutes
• Yield: Serves 6
• Diet: Omnivore

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Description

A cheesy, decadent breakfast casserole perfect for a weekend brunch. Make it ahead and bake in the morning!

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Ingredients

Units USM Scale 1x2x3x

• 1/4 cup (60 ml) chopped dry-packed sundried tomatoes
• 1 tablespoon butter
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 6 ounces (170 g) frozen spinach, thawed
• 1/2 cup (125 ml) chopped roasted red peppers
• 1/2 teaspoon salt
• 5 cups (1250 ml) cubed French or Italian bread, crusts removed
• 4 large eggs
• 1 cup (240 ml) milk
• 1/4 cup (60 ml) heavy cream
• 1 tablespoon Dijon mustard
• Pinch freshly ground pepper
• 1/3 cup (80 ml) ricotta
• 1 cup (240 ml) gruyère, grated
• 1/2 cup (125 ml) parmesan, finely grated

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Instructions

1. Prepare Sundried Tomatoes and Spinach
2. Cover sundried tomatoes with boiling water and let sit for 15 minutes. Drain off water.
3. Squeeze handfuls of spinach to remove as much water as possible, then chop.
4. Sauté Vegetables
5. Over medium-low heat, heat butter until no longer bubbling.
6. Sauté onion until softened and translucent, about 5 minutes.
7. Add garlic and stir until golden, about 30 seconds.
8. Stir in spinach, roasted red peppers, sundried tomatoes, and 1/4 teaspoon salt. Stir until the mixture is dry, about 1 minute, then remove from heat.
9. Assemble the Strata
10. In a buttered square casserole, layer half of the bread cubes.
11. Spread over half of the spinach mixture, then spoonfuls of half of the ricotta.
12. Scatter half of the gruyère and parmesan over the mixture. Repeat layering with the remaining ingredients.
13. Prepare the Egg Mixture
14. In a medium bowl, whisk together eggs, milk, cream, mustard, 1/4 teaspoon salt, and pepper.
15. Pour the egg mixture evenly over the casserole.
16. Refrigerate
17. Cover with plastic wrap and refrigerate overnight.
18. Bake
19. In the morning, remove the casserole from the fridge and let it sit while preheating the oven to 350°F (175°C).
20. Bake the casserole until browned and cooked through, about 45-50 minutes.

Notes

• For a richer flavor, use freshly grated Gruyère and Parmesan cheese.
• To make this ahead, assemble the strata the night before and refrigerate overnight. This allows the bread to absorb the egg mixture for a better texture.
• If you don’t have heavy cream, you can substitute with an equal amount of milk or half-and-half.

• Prep Time: 20 minutes
• Refrigeration: Overnight
• Cook Time: 50 minutes
• Category: Breakfast
• Method: Oven-Baking
• Cuisine: Italian-Inspired

Nutrition

• Serving Size: 1.5 cups
• Calories: 350
• Sugar: 5
• Sodium: 500
• Fat: 20
• Saturated Fat: 12
• Unsaturated Fat: 6
• Trans Fat: 0g
• Carbohydrates: 35
• Fiber: 3
• Protein: 15
• Cholesterol: 150

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