Breakfast Strata

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.

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.