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An overhead view of a breakfast strata in a square casserole dish with fresh basil on the side and on top.

Breakfast Strata

5 from 6 votes

A delicious make-ahead, overnight breakfast or brunch casserole with hearty chunks of Italian bread, spinach, onion, ripe cherry tomatoes and rich Gruyere cheese.

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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!

A baked vegetable breakfast strata in a square casserole dish.


 

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
A square casserole dish with toasted bread cubes in a layer on the bottom.
A square casserole dish with bread cubes covered with shredded cheese in the bottom.
A square casserole dish with a spinach onion mixture over bread cubes.
Tomatoes, cooked spinach and onions over cheese and toasted bread cubes in a square casserole dish.
A square casserole dish with an egg and milk mixture being poured over a cheese, spinach, tomato and bread cube casserole.

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.
A side view of a baked breakfast casserole with spinach and tomatoes.

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
A small plate with a portion of a breakfast strata and a fork.

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.

An overhead view of a breakfast strata in a square casserole dish with fresh basil on the side and on top.

Cheesy Vegetable Breakfast Strata

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 9 hours 15 minutes
Yield: 4 serving
Course: Breakfast, Brunch
Author: Tricia
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5 from 6 votes
A delicious make-ahead, overnight breakfast or brunch casserole with hearty chunks of Italian bread, spinach, onion, ripe cherry tomatoes and rich Gruyere cheese.

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 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’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

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Blueberry Overnight French Toast Casserole – try this delicious weekend brunch favorite easily assembled the night before, then baked in the morning.

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Classic Quiche Lorraine

A classic French tart filled with a delicious savory custard with smoky bacon and creamy Gruyère in a flaky pastry crust.

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A deliciously easy breakfast soufflé loaded with ham and cheese wrapped in a flaky puff pastry crust.

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Farmers' 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!

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Originally published December 2015, updated May 2024

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5 from 6 votes (4 ratings without comment)

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42 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

        5 stars
        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

    5 stars
    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

    • Tricia Buice

      Yeah!!!!! Thank you so much for the feedback 🙂 I loved this recipe and really enjoy a hearty breakfast 🙂 Thank you again – and I hope you will come back again soon!

      Reply

  3. Susan

    I love breakfast stratas on Christmas morning! And mimosas 🙂 This looks so delicious, Tricia. Again, Merry Christmas and a Wonderful Happy New Year!

    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