Spinach and Cheese Egg Strata
Spinach and Cheese Egg Strata
If you’re looking for a breakfast or brunch dish that’s both satisfying and easy to prepare, Spinach and Cheese Egg Strata is the perfect option. This savory dish is loaded with eggs, spinach, and gooey cheese, making it a hearty, delicious meal that will keep you full throughout the day. Plus, it’s an excellent way to sneak in some veggies while still enjoying a comforting dish.
Whether you’re planning a family brunch, need a make-ahead breakfast, or want a quick meal for guests, this Spinach and Cheese Egg Strata checks all the boxes. In this post, I’ll show you how to make this tasty dish and provide some tips on how to customize it to your liking.
What is a Strata?
A Strata is a savory breakfast casserole made by layering bread, eggs, cheese, and spinach, then baking it to perfection. The bread absorbs the egg mixture, creating a rich and custardy texture, while the spinach and cheese add flavor and nutrition. It’s an easy, make-ahead dish that’s perfect for brunch, breakfast, or light dinners. This versatile dish can be customized with additional ingredients like mushrooms, bacon, or herbs to suit your taste. Ideal for feeding a crowd or preparing ahead of time for a stress-free morning!
Why You’ll Love Spinach and Cheese Egg Strata:
You’ll love this Spinach and Cheese Egg Strata because it’s the perfect combination of comfort and nutrition. With layers of soft, custardy bread soaked in a savory egg mixture and filled with the richness of melted cheese and the freshness of spinach, it’s both satisfying and flavorful. Plus, it’s incredibly versatile; you can easily customize it with your favorite vegetables, meats, or herbs, making it a dish that suits any taste. Whether you’re preparing it for a weekend brunch, a holiday gathering, or a busy weekday breakfast, this recipe is simple to make, can be prepped ahead of time, and is always a crowd-pleaser. It’s the kind of dish that feels like home and is guaranteed to be enjoyed by everyone at the table!
Tips for the Perfect Spinach and Cheese Egg Strata:
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Use Stale Bread: Slightly stale or day-old bread works best because it soaks up the egg mixture without turning too mushy.
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Add Extra Veggies: Feel free to load the strata with more vegetables like bell peppers, mushrooms, or zucchini for extra flavor and nutrients.
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Cheese Options: Experiment with different cheese blends. Feta cheese, goat cheese, or Swiss cheese can give the strata a unique twist.
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Make It Ahead: This dish can be prepared the night before and refrigerated overnight, making it perfect for busy mornings.
How to Serve Spinach and Cheese Egg Strata:
- Garnish for Extra Flavor: Add a garnish of fresh herbs like parsley, basil, or chives on top for a burst of freshness. A sprinkle of red pepper flakes or a drizzle of hot sauce can also add a spicy kick.
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Pair with a Light Salad: Balance the richness of the strata with a refreshing side salad. A simple green salad with mixed greens, avocado, and a light vinaigrette dressing complements the savory flavors of the strata.
- Serve with Breakfast Sides: For a more hearty breakfast or brunch, serve the strata alongside other favorites like crispy bacon, sausage links, or hash browns.
- Make Individual Portions: For a more refined presentation, bake the strata in individual ramekins or muffin tins, creating single-serving portions that are easy to serve.
This Spinach and Cheese Egg Strata is the ultimate comfort food for breakfast or brunch. It’s easy to make, packed with flavor, and fully customizable to your preferences. Whether you’re feeding a crowd or enjoying a quiet meal at home, this savory casserole will quickly become a go-to dish.
Try it out for your next brunch, and let me know @TheMadTable how it turned out!
Spinach and Cheese Egg Strata
Ingredients
- 4 tablespoons butter, divided
- 1 large yellow onion, chopped
- 1½ 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
- 2½ cups milk or half-and-half
- 2 tablespoons Dijon mustard
Instructions
- 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!