Spinach Breakfast Strata

Looking for a savory and comforting dish for your holiday brunch?

This spinach strata has all of the best flavors: onion, garlic, nutmeg, cayenne, sourdough (that tang, though!) and sharp cheddar cheese.

It bakes up to a golden brown on top with a soft, yummy center. Your guests will love it!

Here’s how to make it:

  1. Preheat the oven to 325 degrees F. Coat a 9×13 baking dish with cooking spray. Set aside.
  2. In a medium skillet, heat the olive oil to medium. Add the onion and cook 3-4 minutes or until slightly soft. Stir in the garlic and sauté 30-60 seconds or until fragrant. If you add the garlic too soon, it could burn. Remove from the heat and set aside.
  3. In a large mixing bowl, whisk together the eggs, milk or yogurt, Dijon, salt, black pepper, nutmeg and cayenne pepper until thoroughly mixed. Fold in the onion mixture, bread cubes and spinach until combined. You’re looking for a consistent mixture here!
  4. Transfer the strata mixture to the prepared baking dish. Top with the shredded cheese. Bake 1 hour to 1 hour and 10 minutes or until the strata is set, the edges are bubbly and the top is lightly golden brown.
  5. Let slightly cool, then cut into 8 squares and serve.

It’s like savory bread pudding and it’s absolutely delicious!

Print
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Spinach Breakfast Strata

  • Author: Julie Andrews
  • Prep Time: 10-15 mins
  • Cook Time: 1 hr 15 mins-1 hr 20 mins
  • Total Time: 1 hr 25 mins-1 hr 35 mins
  • Yield: Serves 8 1x
  • Category: Breakfast
  • Method: Baking

Description

A baked egg dish with big chunks of sourdough bread, spinach and white cheddar cheese.


Ingredients

Scale
  • 3 tablespoons olive oil
  • ½ medium yellow or white onion, peeled and minced
  • ½-pound ground turkey sausage (optional)
  • 3 cloves garlic, peeled and minced
  • 10 large eggs
  • 1 ½ cups milk (of choice)
  • 1 cup plain Greek yogurt
  • 2 tablespoons Dijon mustard
  • 1 teaspoon kosher or sea salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon cayenne pepper
  • 12-ounce loaf whole grain or sourdough bread, cut into 1-inch cubes
  • 1-pound frozen spinach, thawed and thoroughly dried with a kitchen towel
  • 1 cup shredded sharp white cheddar cheese

Instructions

  1. Preheat the oven to 325 degrees F. Coat a 9×13 baking dish with cooking spray. Set aside.
  2. In a medium skillet, heat the olive oil to medium. Add the onion and cook 3-4 minutes or until slightly soft. Add the turkey sausage (if using) and cook until browned, breaking it up with a wooden spoon as it cooks. Stir in the garlic and sauté 30-60 seconds or until fragrant. Remove from the heat and set aside.
  3. In a large mixing bowl, whisk together the eggs, milk or yogurt, Dijon, salt, black pepper, nutmeg and cayenne pepper until thoroughly mixed. Fold in the onion mixture, bread cubes and spinach until combined.
  4. Transfer the mixture to the prepared baking dish. Top with the shredded cheese. Bake 1 hour to 1 hour and 10 minutes or until the strata is set, the edges are bubbly and the top is lightly golden brown.
  5. Let slightly cool, then cut into 8 squares and serve.

Notes

Cooking Tip: Try this recipe with added vegetables, like bell peppers and mushrooms.


Nutrition

  • Serving Size: 1/8 of recipe
  • Calories: 391
  • Sugar: 3g
  • Sodium: 451mg
  • Fat: 19g
  • Saturated Fat: 5g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 31g
  • Fiber: 3g
  • Protein: 23g
  • Cholesterol: 257mg

Keywords: strata, breakfast, brunch, casserole

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