5 from 21 votes
Spinach and Cheese Strata
Spinach and Cheese Strata combines cubes of challah bread soaked in a seasoned egg and milk mixture with sautéed spinach, garlic, and green onions. Swiss, Gruyere, and Parmesan cheeses are folded in to add creamy and nutty notes. This baked strata offers a golden, puffed surface with a soft, custard-like interior, ideal for brunch or a cozy breakfast. The overnight refrigeration helps the bread absorb the custard fully, resulting in a satisfying texture.
Prep Time
8 hrs 45 mins
Cook Time
35 mins
Total Time
9 hrs 20 mins
Servings:
6
servings
Course:
Breakfast
Ingredients
- 1 ¼ cups milk whole
- 5 egg large
- 1 teaspoon Dijon mustard
- ¼ teaspoon ground nutmeg
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 3 tablespoons butter unsalted
- 3 cloves garlic minced
- ½ cup green onion sliced
- 1 spinach frozen, chopped, thawed and squeezed dry, 12-ounce package
- 6 cups challah bread 1-inch cubed
- ¾ cup swiss cheese divided, shredded
- ¾ cup gruyere cheese divided, shredded
- ¼ cup Parmesan Cheese divided, freshly grated
Instructions
- In a large bowl, whisk together milk, eggs, Dijon and nutmeg; season with salt and pepper, to taste; set aside.
- Melt butter in a 12-inch oven-proof skillet over medium-high heat. Stir garlic, green onions and spinach until heated through, about 3-5 minutes. Remove from heat.
- Stir in bread cubes and gently toss to combine. Pour milk mixture evenly over the top. Stir in 1/2 cup Swiss, 1/2 cup Gruyere, and 2 tablespoons Parmesan.
- Cover and place in the refrigerator for at least 8 hours or overnight.
- Preheat oven to 375 degrees F. Remove strata from the refrigerator, let sit for 30 minutes.
- Sprinkle with remaining 1/4 cup Swiss, 1/4 cup Gruyere and 2 tablespoons Parmesan.
- Place into oven and bake for 25-30 minutes, or until puffed, golden brown and cooked through.
- Serve immediately.
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