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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.
The recipe is easily doubled but, as written, it should serve 4 hungry holiday enthusiasts.
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Spinach, Onion & Cheese Breakfast Strata
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
We were thrilled with the flavor and texture of this delicious dish. Â I think you will love it too! Â Do you make a big breakfast on Christmas morning? Â We used to when our children were at home. Â This year we’re going over to our daughters house to watch grandson Isaac open gifts from Santa. Â I think it will be such fun! Â Kids make it all so special. Â Hope your presents are wrapped and the cookies all baked. Â I have a little more fudge and toffee to make for family, they always seem to be last on the list. Â Have a great weekend and thanks so much for stopping by!
Tricia
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?
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!
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!
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.
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!
Susan
I love breakfast stratas on Christmas morning! And mimosas 🙂 This looks so delicious, Tricia. Again, Merry Christmas and a Wonderful Happy New Year!
Tricia Buice
Mimosas sound wonderful! Thank you Susan Merry Christmas~!
Karen D. Reid
This is really a cool breakfast, nice idea!
Tricia Buice
Thanks Karen!
Cathleen @ A Taste Of Madness
I also love a good breakfast casserole, and this one looks perfect! What a great hearty breakfast.
Tricia Buice
Thanks Cathleen – hope you have a very Merry Christmas!
Kathy @ Beyond the Chicken Coop
This looks delicious. I love a dish you can make the day before and then pop into the oven in the morning! Perfect for Christmas breakfast!
Tricia Buice
Thanks Kathy – we really enjoy it and hope you do too! Merry Christmas and thanks for stopping by 🙂
Jennifer @ Seasons and Suppers
This is so perfect and so timely! I was just googling something new for Christmas morning that might satisfy my vegetarian daughter 🙂 Love it and going on the menu!
Tricia Buice
Yeah! I bet she will love it – we are trying to be better with the less meat thing – but sometimes you gotta have a burger! Merry Christmas!
All That I'm Eating
This looks so good, lovely to have something different for breakfast.
Tricia Buice
I agree – cold cereal gets pretty old 🙂
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.
Tricia Buice
You are right Amy! Serve breakfast meats on the side and everybody is happy 🙂
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.
Tricia Buice
Thank you so much Monica! I hope you have a wonderful Christmas – with a 10 year old it should be tons of fun!
Angie@Angie's Recipes
How delicious and comforting! I love that it can be prepared ahead.
Tricia Buice
Easy to make and easy to eat – works for me too! Merry Christmas Angie 🙂
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!!!! 😉
Tricia Buice
We seem to change it up each year – with all these expanding families we have to be flexible. Have a very Merry Christmas Becky!
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!
Tricia Buice
It is always so hard to decide – so many recipes, so little time and calories! Have a blessed Christmas 🙂
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!
Tricia Buice
Miss my garden tomatoes so I broke down and bought a package – they are tasty too! A very Merry Christmas to you and yours!
Monique
Geesh now I want to make this too!~
Tricia Buice
Aww that is so sweet! Thank you – enjoy 🙂
Maureen | Orgasmic Chef
That’s gorgeous! I love how you prepped it the night before – that makes you my queen. 🙂
Tricia Buice
Thank you Maureen! Anything I can make ahead is perfect in my book 🙂
Gerlinde
I like this version of a strata and that it can be prepared the night before. Have a great time with your grandson and enjoy the season.
Tricia Buice
Thank you so much Gerlinde – we are going to try!
larry
Spinach, onion, and cheese works for me – your dish looks delicious.
Tricia Buice
Eggs and cheese is always a good idea. Hope you are recovery well Larry!
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!
Tricia Buice
Thank you so much Wendy! Can’t wait to watch Isaac opens presents! I hope your Christmas is wonderful and filled with family, friends and lots of wonderful memories!
sue|theviewfromgreatisland
I’m always looking for ways to make a hearty breakfast the night before, this is perfect for Christmas morning, and, don’t hate me, but I think I’ll sneak some sausage in there, too!
Tricia Buice
No haters on the sausage here Sue! We wish we could eat it more often but manage to sneak a few pieces a couple of times a year. Hope you enjoy!