Made with sharp cheese, creamy eggs, spinach, roasted red peppers, and sautéed onions, this easy breakfast strata is fluffy, savory, and deeply satisfying. It’s a great make-ahead option for holiday mornings or a relaxed weekend brunch, and the green spinach and red peppers give it a festive look that’s perfect for special occasions.
Kristen’s Keys for the Best Breakfast Strata
A strata is essentially a savory bread pudding built for brunch. It’s forgiving, adaptable, and ideal to prepare the night before. Follow these simple tips to ensure a tender, well-textured strata every time.
- Use slightly stale bread. Dry or day-old bread soaks the custard better and yields a light, fluffy interior instead of a soggy one.
- Add cooked vegetables and meat. Always use sautéed vegetables and fully cooked meats for the best texture and flavor; raw ingredients may release excess moisture or undercook.
- Chill 8–24 hours before baking. Allowing the bread to soak overnight gives the custard time to penetrate the cubes and lets the flavors meld together.
Notes on Ingredients
- Bread: Stale sourdough, French bread, or Italian bread work best. Avoid seeded or sweet breads that can alter texture or flavor.
- Spinach: Use frozen chopped spinach that has been fully defrosted and well drained, or fresh spinach that has been sautéed and squeezed dry.
- Roasted red peppers: Jarred roasted red peppers (drained and diced) add color and a mild, slightly smoky sweetness.
- Onions: A yellow onion provides the right savory base; sauté until soft and translucent.
- Cheese: A mix of Gruyère or Swiss and grated Parmesan gives a savory, slightly nutty depth that complements the vegetables.
- Nutmeg: A small pinch of grated nutmeg adds subtle warmth to the custard without being noticeable as a distinct spice.
- Dijon mustard: Dijon brightens the custard and balances the richness of the cream and cheese; avoid plain yellow mustard.
- Milk and heavy cream: A combination of milk and cream produces a rich, silky custard. You can use all milk if you prefer a lighter result.
How to Make Overnight Breakfast Strata
The following overview highlights technique and timing. Exact ingredient quantities and full step-by-step instructions are included in the recipe card below.
- Cube the bread. Cut or tear the bread into 1–2 inch cubes so each piece soaks up custard evenly and is easy to serve.
- Sauté the aromatics. Melt butter in a skillet, sauté the minced yellow onion until soft, then stir in drained spinach and diced roasted red peppers. Season lightly with salt and pepper and set aside.
- Whisk the custard. Combine eggs, milk, heavy cream, Dijon mustard, grated nutmeg, salt and pepper. Whisk until the mixture is smooth and blended.
- Layer the strata. For even distribution of ingredients and seasonings, layer the dish in thirds: a third of the bread cubes, a third of the spinach-and-pepper mixture, and a third of the shredded cheeses. Repeat two more times, finishing with cheese on top. Pour the egg custard evenly over the layers and press gently so the bread is well soaked.
- Refrigerate overnight. Cover the casserole and refrigerate for 8 to 24 hours so the custard fully absorbs into the bread.
- Bake. Bring the dish to room temperature for about 30 minutes, then bake until golden and set—typically uncovered for an initial period and then loosely tented with foil until the center is puffy and the edges are lightly browned.
Serving Suggestions
This breakfast strata pairs beautifully with light, fresh items that contrast its richness. Consider serving it alongside a simple fruit salad, a lightly dressed green salad, or a sweet coffee cake. For a dinner option, offer a crisp spinach salad with bacon or a seasonal fruit and nut salad. Slices can be reheated gently and make excellent make-ahead options for entertaining.
Recipe Variations
This strata is very adaptable. Swap or add ingredients to suit preferences, dietary needs, or what’s on hand.
- Add cooked meats: Stir in crumbled cooked bacon, breakfast sausage, diced ham, or Canadian bacon between layers for a heartier dish.
- Swap the vegetables: Use sautéed mushrooms, sliced fresh bell peppers, shallots, or asparagus tips. If using fresh vegetables, sauté first to remove excess moisture.
- Change the cheese: Sharp cheddar, mozzarella, or crumbled feta can replace the Gruyère and Parmesan for different flavor profiles.
- Gluten-free option: Use a favorite gluten-free bread to make the strata suitable for gluten-free diets.
More Breakfast Casserole Recipes to Love
- Ham and egg breakfast casserole
- Hashbrown breakfast casserole
- Overnight French toast casserole
- Instant Pot breakfast casserole
- Egg casserole with green chiles
- Crockpot breakfast casserole
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Breakfast Strata
Made with sharp cheese, eggs, spinach, roasted red peppers, and onions, this strata is rich, fluffy, and ideal for making the night before.
Ingredients
- 1 (10-ounce) package chopped frozen spinach, defrosted and thoroughly drained
- 3 tablespoons unsalted butter
- 1 large yellow onion, minced
- Kosher salt and pepper, to taste
- 2 roasted red peppers, diced and drained
- 2 cups milk (any fat percentage)
- 3/4 cup heavy cream
- 1/4 teaspoon grated nutmeg
- 2 tablespoons Dijon mustard
- 9 large eggs
- Cooking spray or butter for the pan
- 8 cups cubed sourdough, French, or Italian bread (~1/2 pound cut into 1-inch cubes)
- 2 cups Gruyère or Swiss cheese, shredded
- 1/2 cup Parmesan cheese, grated
Instructions
- Place the defrosted spinach in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. Set aside.
- In a large skillet, melt the unsalted butter over medium heat. Add the minced onion with a pinch of salt and pepper and sauté until soft and translucent, about 4–5 minutes. Remove from heat, stir in the drained spinach and diced roasted red peppers, and set aside.
- In a large mixing bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, grated nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well combined.
- Spray or butter a 9×13-inch baking dish. Layer one-third of the bread cubes across the bottom, spread one-third of the spinach-and-pepper mixture over the bread, and sprinkle with one-third of the Gruyère and one-third of the Parmesan. Repeat two more times, finishing with cheese on top.
- Pour the egg mixture evenly over the layered strata, pressing gently so the bread soaks into the custard. Cover with plastic wrap and refrigerate for 8–24 hours.
- When ready to bake, remove the casserole from the refrigerator and let it sit at room temperature for 30 minutes. Preheat the oven to 350°F (175°C).
- Remove plastic wrap and bake uncovered for 20 minutes. Then loosely tent with aluminum foil and bake an additional 30–35 minutes, or until the edges are golden and the center is puffed and set.
- Let the strata cool slightly, slice, and serve warm.
Equipment
- 9×13-inch baking dish or equivalent casserole dish
Notes
Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave in 30-second intervals or reheat the entire casserole covered with foil in a 350°F oven for 20–30 minutes until warmed through.
Milk/Cream substitution: You can use half-and-half in place of the milk and cream, or simply use all milk for a lighter custard (the texture will be slightly less rich).
Nutrition (per serving, approximate)
- Calories: 327 kcal
- Carbohydrates: 17 g
- Protein: 16 g
- Fat: 22 g
- Saturated fat: 12 g
- Sodium: 399 mg
- Fiber: 1 g
- Sugar: 5 g
Nutrition information is an approximation.