Spinach and Cheese Egg Strata

A casserole dish with spinach and cheese on top.

Spinach and Cheese Egg Strata

Servings 8 Servings


  • 4 tablespoons butter, divided
  • 1 large yellow onion, chopped
  • teaspoons salt
  • ½ teaspoon black pepper
  • ¼ teaspoon ground nutmeg
  • 1 10-oz package frozen spinach, thawed, drained, and dried well with paper towels
  • 8 cups of torn pieces of croissants, about 10 large pieces- preferably a few days old
  • 4 ounces grated Gruyère cheese
  • 4 ounces grated fontina cheese
  • 9 large eggs
  • cups milk or half-and-half
  • 2 tablespoons Dijon mustard


  • Heat 3 tablespoons butter in a large skillet over medium heat. Add onion and sauté 4-5 minutes or until soft. Season with ½ teaspoon salt, ¼ teaspoon pepper, and nutmeg; continue cooking for 1-2 minutes. Stir in spinach, remove from heat, and set aside.
  • Butter the bottom of a casserole dish or oven-proof pan. Spread one-third of the torn croissants, top with one-third of spinach mixture and one-third of each cheese. Repeat layering twice with remaining croissants, spinach, and cheese.
  • In a large bowl, whisk eggs, milk, mustard, and remaining salt and black pepper. Pour egg mixture evenly over strata. Cover with plastic wrap and chill strata for eat least 8 hours or up to a day.
  • The next day, let it stand at room temperature for 30 minutes.
  • Pre-heat oven to 350°F.
  • Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through 45 to 55 minutes. Let stand 5 minutes before serving. Enjoy!

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