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Spinach, Onion & Cheese Breakfast Strata

5 from 4 votes

Spinach, Onion & Cheese Breakfast Strata ~ a delicious, easy, make-ahead, overnight breakfast casserole - add bacon or sausage for your hungry family!

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Spinach, Onion & Cheese Breakfast Strata ~ a delicious make-ahead, overnight breakfast or brunch casserole. You won't miss the meat with hearty chunks of Italian bread, ripe cherry tomatoes and rich Gruyere cheese this breakfast casserole is sure to please your hungry crowd!

 

I love a good breakfast casserole but since we try to avoid ham, bacon and sausage (boohoo), substituing fresh vegetables was a terrific alternative.  I’m not saying this casserole is fat free or vegan but it is terrifically tasty, even without the meat.  Fresh leafy green spinach, ripe cherry tomatoes and chopped sweet onion provide color and flavor especially when combined with a hearty Italian bread, fresh thyme and Gruyere cheese.   Did I mention that you mix it up the night before so not only is it easy and tasty, this Spinach, Onion & Cheese Breakfast Strata is perfect for Christmas morning or any time you want a hearty breakfast, sans the meat.

 

Spinach, Onion & Cheese Breakfast Strata ~ a delicious make-ahead, overnight breakfast or brunch casserole. You won't miss the meat with hearty chunks of Italian bread, ripe cherry tomatoes and rich Gruyere cheese this breakfast casserole is sure to please your hungry crowd!

The recipe is easily doubled but, as written, it should serve 4 hungry holiday enthusiasts.

 

Spinach, Onion & Cheese Breakfast Strata ~ a delicious make-ahead, overnight breakfast or brunch casserole. You won't miss the meat with hearty chunks of Italian bread, ripe cherry tomatoes and rich Gruyere cheese this breakfast casserole is sure to please your hungry crowd!

 

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Easy Spinach, Onion & Cheese Breakfast Strata - a wonderful make ahead breakfast casserole with tons of flavor and rich Gruyere cheese. Add bacon or sausage for your hungry family! www.savingdessert.com

Spinach, Onion & Cheese Breakfast Strata

Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 1 hour 25 minutes
Yield: 4 serving
Course: Breakfast
Author: Tricia
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5 from 4 votes
A delicious make-ahead, overnight breakfast or brunch casserole. With hearty chunks of Italian bread, ripe cherry tomatoes and rich Gruyere cheese.

Ingredients

  • 2 tablespoons olive oil divided
  • 4 cups Italian bread crust removed, cut into 1-inch cubes
  • salt and pepper
  • 1 small sweet onion diced
  • 1 clove garlic minced
  • 1 cup cherry tomatoes sliced in half with some pulp squeezed out / removed
  • 3 cups packed fresh baby spinach about 3 ounces
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon crushed red pepper optional
  • 2 ounces Gruyere cheese shredded
  • ¼ cup fresh grated Parmesan
  • 4 large eggs
  • 1 ¼ cups half-and-half

Instructions

  • Lightly grease a small casserole dish.
  • In a large bowl toss the bread cubes together with 1 tablespoon olive oil and a dash of salt and pepper. Heat a large skillet over medium heat. Add the bread cubes and cook, tossing occasionally, until they are light brown. Remove the pan from the heat. Put half the bread in the casserole dish and the other half in the large mixing bowl. Set aside to cool.
  • Wipe out the skillet and add the remaining 1 tablespoon olive oil. Heat until shimmering then add the onions. Sauté the onions until translucent, about 5 minutes. Add the garlic, thyme and a dash of salt and pepper. Cook, stirring constantly for about 1 minute or until the garlic is fragrant. Add the spinach and cook until the the spinach is wilted. Remove the pan from the heat.
  • Sprinkle half the cheeses over the bread cubes in the casserole dish then top with the spinach onion mixture and half the tomatoes. Layer the remaining bread cubes over the spinach, then top with the remaining tomatoes, Gruyere and Parmesan.
  • In the large mixing bowl, whisk together the eggs, crushed red pepper and the half-and-half. Season with a dash of salt and pepper and gently pour the eggs over the spinach and bread cubes.
  • Cover the casserole dish with plastic wrap and refrigerate overnight.
  • Thirty (30) minutes before baking, remove the dish from the refrigerator. Preheat the oven to 350°F. Bake until the custard is set, about 45 - 50 minutes or until the top is golden brown.
  • Cool for 15 minutes before serving.

Recipe Notes

  • Easily doubled to serve a large family
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 488kcal | Carbohydrates: 24g | Protein: 18g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 210mg | Sodium: 437mg | Potassium: 492mg | Fiber: 2g | Sugar: 14g | Vitamin A: 3005IU | Vitamin C: 19mg | Calcium: 359mg | Iron: 3mg

We were thrilled with the flavor and texture of this delicious dish.  I think you will love it too!  Do you make a big breakfast on Christmas morning?  We used to when our children were at home.  This year we’re going over to our daughters house to watch grandson Isaac open gifts from Santa.  I think it will be such fun!  Kids make it all so special.  Hope your presents are wrapped and the cookies all baked.  I have a little more fudge and toffee to make for family, they always seem to be last on the list.  Have a great weekend and thanks so much for stopping by!

Tricia

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45 Comments

  1. Margo

    This loks so yummy! Wondering if anyone has tried this recipe with an alternative to half and half something lighter and non-dairy? I was thinking maybe almond milk?

    Reply

    • Tricia Buice

      Hi Margo – that’s a great question but nobody has mentioned anything to me about a lighter substituted. I know it would be fine with milk or if you have something else you prefer like regular non-sweetened almond milk. Hope you’ll give it a try!

      Reply

      • Margo

        This was incredibly yummy!!! I had a full house this weekend and some dietary restrictions so I made one following the recipe but replaced the half and half with almond milk (unsweetened unflavored) and for the bread I used gluten-free bagettes I found in the freezer section. The second one I made I again replaced the half and half with almond milk and added some precooked breakfast sausage crumbles. My daughter was just sitting next to me eating the gluten-free version, her words…Wow…this is dangerous…mom you’ve outdone yourself ?. I believe I’ll be making this again, thanks so much for the recipe!!

      • Tricia Buice

        Thank you Margo – you are so sweet to let us know how it turned out – and with your adaptations it’s great for those with dietary restrictions too. Thanks again for taking the time and for trying our recipe!

  2. Geri gabriel

    We tried your strata recipe, baked it after we made it. It was delicious! Used sharp cheddar. Went out to get ingredients to make another one soon! Now I want to try more of your recipes, this one is sooo good!
    Geri G.

    Reply

  9. Amy

    We have a lot of family coming in for the holidays, I think this will be my new breakfast. It is a great way of feeding a lot of people at the same time.

    Reply

  10. Monica

    I definitely wouldn’t miss the meat…in fact, I love your meatless options! I am giving a lot of thought to Christmas morning breakfast and I’d love to do a good make-ahead like this. Knowing my 10-year old though, I have a feeling the old request for pancakes and bacon will stand but I’ll see if I can get more creative one year. This strata would be such a great option for New Year’s brunch, too! Any time, in fact… Have a wonderful Christmas with your family! Congrats again on all the wonderful news and on your expanding family.

    Reply

  12. Becky Green

    This looks WONDERFUL Tricia! We actually have a light breakfast & then do a big meal later. But, this year, we’re making our Christmas Dinner on Christmas Eve & will have left overs on Christmas, so I can relax some. 😉 MERRY CHRISTMAS!!!! 😉

    Reply

  13. Beth

    What a nice variation on stratas with meat! It will be the four of us this year, and I haven’t decided if I’m going with tried-and-true pancakes, or a new scone recipe. Whichever I make, hopefully I can try the other sometime over the holidays!

    Reply

  14. Chris Scheuer

    This is so very pretty Tricia, it looks like it should be served on a special occasion like Christmas! Then again I think it would be wonderful any time of year. I’m imagining it with fresh garden tomatoes… yum!

    Reply

  19. Wendy

    A casserole can be beautiful?! Between your amazing photography and the fabulous recipe, I am seriously sad about my cheese toast and coffee breakfast! This is the kind of breakfast I would love EVERY morning. 🙂 We don’t do breakfast meats, so this strata would thrill everyone at my house. Seeing life (especially holidays) through the eyes of children is so special. I hope Isaac keeps that sparkle forever. Wishing you and your family a wonderful Christmas,Tricia, and a peace-filled, healthy New Year!

    Reply