Spinach Roasted Pepper and Cheese Strata
Elevate your brunch game with this irresistible Spinach Roasted Pepper and Cheese Strata, a savory breakfast casserole that's equal parts comforting and elegant. Featuring layers of hearty day-old bread, vibrant roasted red peppers, sautéed fresh spinach, and a luscious blend of Gruyère and Parmesan cheeses, this dish is infused with rich, cheesy flavor and pops of color. The custard base of eggs, whole milk, and heavy cream ensures a decadently soft texture, while a touch of salt and black pepper ties everything together. Perfect for make-ahead convenience, this strata can be assembled the night before, making it ideal for stress-free mornings, festive gatherings, or weekend brunches. Bake to golden, bubbly perfection, and serve warm for a crowd-pleasing dish that's as satisfying as it is stunning.
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Recipe Information
Ingredients
- 6 cups day-old bread (such as French bread or sourdough)
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 4 cups fresh spinach
- 1 cup roasted red peppers (jarred or homemade), diced
- 1.5 cups shredded Gruyere or Swiss cheese
- 0.5 cups shredded Parmesan cheese
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Cut day-old bread into 1-inch cubes and set aside.
Heat olive oil in a large skillet over medium heat. Add the spinach and cook until just wilted, about 2-3 minutes. Remove from heat and set aside.
In a large mixing bowl, whisk together the eggs, milk, heavy cream, salt, and black pepper until well combined.
Layer half of the bread cubes in the prepared baking dish. Scatter half of the wilted spinach, diced roasted red peppers, and shredded Gruyere cheese over the bread layer.
Repeat the layering with the remaining bread, spinach, roasted red peppers, and Gruyere cheese.
Pour the egg mixture evenly over the layered bread and vegetables in the dish, pressing down slightly to ensure the bread absorbs the liquid.
Sprinkle the Parmesan cheese evenly over the top.
Cover the baking dish tightly with foil and let the strata sit for at least 30 minutes or overnight in the refrigerator for the flavors to meld and the bread to absorb the liquid.
Bake, covered with foil, in the preheated oven for 30 minutes. Then uncover and bake for an additional 15 minutes, or until the top is golden brown and the strata is set in the center.
Let cool slightly before slicing and serving.
Nutrition Facts
Calories |
6480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.1 g | 336% | |
| Saturated Fat | 116.4 g | 582% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 2007 mg | 669% | |
| Sodium | 11790 mg | 513% | |
| Total Carbohydrate | 755.8 g | 275% | |
| Dietary Fiber | 46.5 g | 166% | |
| Total Sugars | 104.8 g | ||
| Protein | 261.8 g | 524% | |
| Vitamin D | 14.3 mcg | 71% | |
| Calcium | 4334 mg | 333% | |
| Iron | 65.2 mg | 362% | |
| Potassium | 3653 mg | 78% | |
*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.
