Make Ahead Cheesy Spinach and Egg Strata
Transform your breakfast or brunch game with this Make Ahead Cheesy Spinach and Egg Strata, a savory baked casserole that’s as convenient as it is delicious! This crowd-pleasing dish combines the subtle tang of French or sourdough bread with a rich custard made from eggs, whole milk, and heavy cream. Each layer is packed with sautéed baby spinach, sharp cheddar, and nutty Parmesan, creating the perfect balance of creamy and cheesy goodness. The best part? It’s assembled the night before, allowing the bread to soak up all those irresistible flavors, so all you have to do is pop it in the oven the next morning. With its golden, bubbly top and hearty texture, this strata is ideal for feeding a larger group, whether you’re hosting a holiday brunch or meal prepping for the week. Serve warm with a fresh side salad or fruit for a complete, satisfying meal!
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Recipe Information
Ingredients
- 8 cups, cubed day-old bread (such as French or sourdough)
- 6 cups fresh baby spinach
- 2 tablespoons butter
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 0.5 cups grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dry mustard powder
- 1 tablespoon olive oil (optional, for greasing dish)
Instructions
Grease a 9x13-inch baking dish with olive oil or butter and set aside.
Heat a large skillet over medium heat. Add the butter and minced garlic. Cook for 1 minute until fragrant.
Add the baby spinach to the skillet and sauté until wilted, about 2-3 minutes. Remove from heat and set aside.
In a large mixing bowl, whisk together the eggs, milk, heavy cream, salt, black pepper, and dry mustard powder.
Add the cubed bread to the egg mixture and toss gently to coat. Let the bread soak for 10 minutes.
Layer half of the soaked bread in the bottom of the prepared baking dish.
Top the bread layer with half of the sautéed spinach, 1 cup of shredded cheddar cheese, and 1/4 cup of Parmesan cheese.
Repeat with the remaining bread, spinach, cheddar cheese, and Parmesan cheese to create a second layer.
Pour any remaining egg mixture evenly over the strata, pressing gently to ensure the bread absorbs the liquid.
Cover the baking dish tightly with plastic wrap or aluminum foil and refrigerate for at least 6 hours, or overnight for best results.
When ready to bake, preheat the oven to 350°F (175°C). Remove the strata from the refrigerator and let it sit at room temperature for 20 minutes.
Bake the strata, uncovered, for 45-50 minutes, or until the top is golden brown and the custard is set.
Remove the strata from the oven and let it cool for 5-10 minutes before serving. Slice into squares and enjoy!
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 264 mg | 88% | |
| Sodium | 970 mg | 42% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 4.7 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 397 mg | 31% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 333 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
