Mediterranean Cheese Strata
Elevate your brunch game with this Mediterranean Cheese Strata, a vibrant and satisfying dish that combines layers of toasted sourdough bread, sautéed baby spinach, sun-dried tomatoes, and a luscious blend of feta and mozzarella cheese. Infused with Mediterranean-inspired flavors like garlic, oregano, and rich olive oil, this savory casserole is soaked in a custard-like mixture of eggs, milk, and cream that bakes to perfection with a golden, bubbly top. Perfect for feeding a crowd, this make-ahead recipe is ideal for leisurely weekend mornings or special gatherings. Serve warm, garnished with fresh herbs or a dash of sun-dried tomatoes, for a comforting and flavorful meal that celebrates the best of Mediterranean cuisine. Keywords: Mediterranean Cheese Strata, brunch casserole, make-ahead breakfast, feta and spinach strata, savory strata recipe.
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Recipe Information
Ingredients
- 8 cups (cubed) sourdough bread
- 2 tablespoons olive oil
- 4 cups baby spinach
- 1 cup sun-dried tomatoes (julienned)
- 1.5 cups crumbled feta cheese
- 1 cup shredded mozzarella cheese
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with a bit of olive oil or non-stick spray and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the baby spinach and sauté until it wilts, about 2-3 minutes. Remove from heat and set aside.
In a large mixing bowl, whisk together the eggs, milk, heavy cream, garlic powder, dried oregano, salt, and black pepper. Make sure the mixture is well combined.
Spread half of the cubed sourdough bread evenly in the prepared baking dish. Layer half of the sautéed spinach, half of the sun-dried tomatoes, half of the crumbled feta cheese, and half of the shredded mozzarella cheese over the bread.
Repeat the layering process with the remaining bread, spinach, sun-dried tomatoes, feta, and mozzarella. This creates a beautiful layered strata.
Pour the egg mixture evenly over the layers in the dish, pressing down gently with a spatula to help the bread absorb the liquid.
Cover the dish with aluminum foil and let it sit for at least 20 minutes, or up to overnight in the refrigerator, to allow the bread to soak up the liquid fully.
Bake the strata, covered with foil, in the preheated oven for 30 minutes. Remove the foil and continue baking for another 20 minutes, or until the top is golden brown and the center is set.
Remove from the oven and let the strata cool for 5-10 minutes before slicing and serving. Garnish with additional sun-dried tomatoes or chopped fresh parsley, if desired.
Nutrition Facts
Calories |
422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 251 mg | 84% | |
| Sodium | 948 mg | 41% | |
| Total Carbohydrate | 18.0 g | 7% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 11.2 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 308 mg | 24% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 582 mg | 12% | |
*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.
