This post may contain affiliate links. Please read my disclosure policy.
Everybody loves an easy make-ahead overnight casserole like our loaded, cheesy vegetable Breakfast Strata. This hearty dish is great for breakfast, brunch, holidays or just because it’s the weekend and all you want to do is read a good book or watch a movie.
Add a nice chilled mimosa and some fresh fruit and you’re good to go!

Spinach Onion and Cheese Breakfast Strata Recipe
I love a good breakfast casserole but generally try to avoid eating too many cured meats like ham and bacon (boohoo). Substituting fresh vegetables for salty meat is a terrific and tasty alternative.
Fresh leafy green spinach, ripe cherry tomatoes and chopped sweet onion provide color and flavor especially when combined with hearty Italian bread, fresh basil, Parmesan and Gruyere cheeses.
Everything is prepped and mixed the night before. Not only is it easy and tasty, this Breakfast Strata is perfect any time you want a hearty start to the day with no morning effort.
The recipe is easily doubled, but as written it serves 4 hungry breakfast enthusiasts.
Ingredients overview:
- olive oil
- Italian bread but into cubes
- salt and black pepper
- diced sweet onion
- garlic
- cherry tomatoes
- fresh baby spinach leaves
- fresh basil or thyme leaves
- crushed red pepper (optional)
- Gruyere cheese, shredded
- fresh grated Parmesan cheese
- large eggs
- half-and-half
How to make an easy Breakfast Strata
- First, lightly spray a small casserole dish with vegetable cooking spray.
- Next, 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 until the bread is toasted on all sides. Remove the pan from the heat.
- Pour half the bread cubes in the prepared baking dish and the other half back in the large mixing bowl.
- Wipe out the skillet and add the remaining olive oil. Sauté the onions until translucent, about 5 minutes. Add the garlic and crushed red pepper and a dash of salt and pepper. Cook until the garlic is fragrant, about 1 minute more. Stir in the spinach and cook until wilted. Remove from the heat.
- Sprinkle half the cheese over the bread cubes in the casserole. Top with the spinach mixture, half the tomatoes and the basil. Layer the remaining bread cubes over the spinach, then all remaining tomatoes and cheese.
- In a large mixing bowl whisk together the eggs and half-and-half. Season with salt and pepper then gently pour the egg mixture over the casserole. Cover with plastic wrap and refrigerate overnight.
- Thirty minutes before baking remove the casserole from the fridge. Preheat oven to 350 degrees F. Remove the plastic wrap and bake uncovered until the custard is set, about 45 minutes. Cool for 15 minutes before serving. Garish with fresh basil leaves if desired.
Add-ins and Variations
This recipe is a blank canvas when it comes to variations and add-ins. Use your imagination, or whatever you have on hand in the refrigerator. Here’s some of our favorites…
Make it Mediterranean!
- kalamata olives
- sun dried tomatoes, drained and chopped
- crumbled Feta cheese
- spinach
- Parmesan
- tomatoes
- basil
Other vegetables:
- sauté sliced mushrooms after cooking the onions
- sautéed red, yellow or green diced bell pepper
- small broccoli florets
- asparagus
- cooked squash like yellow, zucchini or butternut
- other leafy greens like kale or Swiss chard
- four small shallots minced instead of onion
- sliced green onions
Meaty Breakfast Strata
- add cooked, drained breakfast sausage (my personal favorite)
- diced ham
- cooked, chopped bacon
Spices and cheeses
- add a teaspoon of dry mustard for extra tanginess
- Dijon mustard
- cheddar cheese
- smoked Gouda cheese
- Monterey jack cheese
- other fresh herbs like thyme or rosemary
- paprika
- serve with your favorite hot sauce
Storing leftovers and reheating
This breakfast strata is best served the day it’s made. However, you can store any leftovers in an airtight container in the refrigerator for about 2 days.
Reheat individual portions in the microwave on 50% power. Or, wrap leftover casserole in aluminum foil and reheat in a 325 degrees F oven until warmed through.
Cheesy Vegetable Breakfast Strata
Ingredients
- 2 tablespoons olive oil divided
- 4 cups Italian bread cut into 1-inch cubes (about half of a 1 pound loaf)
- salt and pepper
- 1 sweet onion diced
- 1 clove garlic minced
- 1 cup cherry tomatoes sliced in half with some pulp squeezed out / removed
- 3 cups fresh baby spinach packed, about 3 ounces
- 1 tablespoon fresh basil leaves julienned or fresh thyme leaves
- ¼ teaspoon crushed red pepper optional
- 2 ounces Gruyere cheese shredded (about ¾ cup)
- ¼ cup fresh grated Parmesan packed (about 1 ounce)
- 4 large eggs
- 1 ¼ cups half-and-half (10oz) or half cream and half milk
Instructions
- Lightly spray a small casserole dish with vegetable cooking spray. (A deep dish 9-inch square casserole works well here.)
- 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, crushed red pepper (if using) 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 from the heat.
- Sprinkle half the cheeses over the bread cubes in the casserole then top with the spinach onion mixture, half the tomatoes and the basil. Layer the remaining bread cubes over the spinach then the remaining tomatoes, Gruyere and Parmesan.
- In the large mixing bowl, whisk together the eggs and half-and-half. Season with a dash of salt and pepper. Gently pour the eggs over the spinach and bread cubes.
- Cover the casserole with plastic wrap and refrigerate overnight.
- Thirty (30) minutes before baking remove the casserole from the refrigerator. Preheat the oven to 350°F. Remove the plastic wrap and bake uncovered until the custard is set about 45 to 50 minutes or until the top is golden brown. If over-browning tent the pan with foil during the last 15 minutes.
- Cool for 15 minutes before serving. Garnish with more fresh basil leaves.
Recipe Notes
- Recipe is easily doubled to serve a large family
- Add cooked, drained sausage or bacon if desired.
- See post for additional notes for variations and add-ins.
- Rewarm leftovers in the microwave or cover with foil and bake in the oven at 325F until warmed through.
Nutrition
We’ve always been thrilled with the flavor and texture of this delicious strata. I think you’re going to love it too! Let us know if you make it and what add-ins, variations and changes you made.
Strata are a lot like a savory bread puddings made with eggs, vegetables and/or meat and layers of bread instead of fruit and sweet custard. These casseroles are easily adapted to your favorite ingredients and great for any occasion!
More great hearty breakfast and brunch ideas
Blueberry Overnight French Toast Casserole
Blueberry Overnight French Toast Casserole – try this delicious weekend brunch favorite easily assembled the night before, then baked in the morning.
View this RecipeClassic Quiche Lorraine
A classic French tart filled with a delicious savory custard with smoky bacon and creamy Gruyère in a flaky pastry crust.
View this RecipeHam & Cheese Breakfast Soufflé
A deliciously easy breakfast soufflé loaded with ham and cheese wrapped in a flaky puff pastry crust.
View this RecipeFarmers' Market Quiche
A tasty, fresh vegetable quiche filled with zucchini, onions, tomatoes and cheese. Fresh picked herbs and a flaky crust make this a wonderful addition to your brunch table!
View this RecipeOriginally published December 2015, updated May 2024
Margaret Cline
Love your recipes, but I will no longer check this site. Too hard to read the content while wiping away all the ads…
Tricia Buice
Sorry you feel that way Margaret. I try to keep a proper balance without affecting the reader experience. I’ll double check with my ad company.