Spinach and Cheese Strata
Elevate your brunch game with this irresistible Spinach and Cheese Strata, a savory baked casserole that seamlessly blends flavors and textures. Perfect for feeding a crowd, this dish starts with layers of hearty day-old bread, fresh baby spinach sautéed with garlic and onions, and a rich duo of sharp cheddar and Gruyère cheeses. The magic happens when it’s soaked in a luxurious custard made from eggs, whole milk, heavy cream, and a hint of Dijon mustard and nutmeg, ensuring every bite is packed with creamy, cheesy goodness. Prepared the night before, this make-ahead recipe saves you time in the morning while delivering a golden-brown masterpiece fresh out of the oven. Ideal for holiday breakfasts, weekend brunches, or any special occasion, this Spinach and Cheese Strata is as comforting as it is impressive.
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Recipe Information
Ingredients
- 8 cups (cubed) day-old bread (such as sourdough or French bread)
- 6 cups fresh baby spinach
- 2 tablespoons unsalted butter
- 1 medium yellow onion (finely chopped)
- 2 cloves garlic (minced)
- 2 cups sharp cheddar cheese (shredded)
- 1 cup Gruyère cheese (shredded)
- 8 large eggs
- 3 cups whole milk
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 0.25 teaspoons nutmeg (ground)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick cooking spray.
In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until softened, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds, until fragrant.
Add the baby spinach to the skillet and cook, stirring often, until wilted, about 2-3 minutes. Remove from heat and set aside.
In a large mixing bowl, whisk the eggs, milk, heavy cream, Dijon mustard, ground nutmeg, salt, and black pepper until well combined.
Layer half of the bread cubes into the prepared baking dish. Top with half the spinach mixture, half the shredded cheddar, and half the shredded Gruyère. Repeat with a second layer of bread, spinach, and cheeses.
Pour the egg mixture evenly over the layered casserole, pressing down gently to ensure the bread absorbs the liquid.
Cover the baking dish tightly with aluminum foil and refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to meld.
When ready to bake, remove the strata from the refrigerator and let it sit at room temperature for 20 minutes while the oven preheats to 350°F (175°C).
Bake the strata, covered with foil, for 30 minutes. Remove the foil and bake for an additional 25-30 minutes, or until the top is golden brown and the custard is set.
Let the strata cool for 5-10 minutes before slicing into portions. Serve warm and enjoy!
Nutrition Facts
Calories |
517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 278 mg | 93% | |
| Sodium | 851 mg | 37% | |
| Total Carbohydrate | 23.9 g | 9% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 6.4 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 529 mg | 41% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 425 mg | 9% | |
*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.
