The Best Spinach and Artichoke Strata Ever

There’s something undeniably comforting about waking up to the smell of a warm, savory breakfast casserole baking in the oven. This Spinach and Artichoke Strata is the kind of dish that makes mornings feel special — even if it’s just an ordinary Sunday. Perfect for brunch gatherings, family holidays, or lazy weekends when you want something hearty yet wholesome, this recipe brings together tender bread cubes, creamy cheese, fresh spinach, and tangy artichokes in one baked masterpiece.

The inspiration for this recipe comes from the classic spinach and artichoke dip — that crowd-pleasing appetizer everyone loves. We’ve transformed those same bold, creamy flavors into a comforting breakfast or brunch dish that’s satisfying, elegant, and incredibly easy to make. Whether you’re hosting friends or meal-prepping for the week, this strata is the perfect blend of indulgence and nourishment, guaranteed to become your new favorite make-ahead bake.

What Is a Strata?

A strata is a baked breakfast casserole made with layers of bread, eggs, milk, and cheese. Think of it as the savory cousin of bread pudding. The name “strata” actually means “layers,” which perfectly describes the way the dish is built — bread cubes layered with fillings and soaked in a creamy custard base. Once baked, it puffs up into a golden, slightly crisp top with a soft, rich interior.

Stratas are versatile, forgiving, and ideal for feeding a crowd. You can assemble one the night before, let the flavors mingle in the refrigerator overnight, and simply bake it in the morning. The Spinach and Artichoke Strata stands out because it takes the best parts of that creamy, cheesy dip and reimagines them in a satisfying breakfast form.

Why You’ll Love This Spinach and Artichoke Strata

• Make-Ahead Friendly: Prepare it the night before for a stress-free morning.

• Feeds a Crowd: Perfect for brunches, potlucks, or family gatherings.

• Wholesome and Hearty: Packed with vegetables and protein for a balanced meal.

• Customizable: Easily adjust with different cheeses or vegetables you have on hand.

• Comforting and Elegant: Feels indulgent but not heavy — a true breakfast favorite.

This dish doesn’t just taste good — it feels good. It’s warm, savory, and layered with comforting textures that remind you of home, while still being sophisticated enough to serve for a special occasion.

Ingredients

• 1 tablespoon olive oil

• 1 medium yellow onion, finely chopped

• 3 cups fresh spinach, chopped (or 10 oz frozen spinach, thawed and drained)

• 1 can (14 oz) artichoke hearts, drained and roughly chopped

• 6 cups cubed French or sourdough bread (preferably day-old)

• 1 ½ cups shredded mozzarella cheese

• 1 cup shredded cheddar cheese

• ½ cup grated Parmesan cheese

• 8 large eggs

• 2 ½ cups whole milk

• ½ cup heavy cream

• 1 teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon salt

• ½ teaspoon ground black pepper

• ¼ teaspoon crushed red pepper flakes (optional for a slight kick)

Directions

1. Prepare the Baking Dish
   Grease a 9×13-inch baking dish with olive oil or nonstick spray. Set aside.

2. Cook the Vegetables
   Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 4 minutes. Stir in the spinach and artichokes. Cook until the spinach is wilted and most of the moisture has evaporated. Remove from heat and let cool slightly.

3. Layer the Strata
   In the prepared baking dish, spread half of the bread cubes evenly along the bottom. Top with half of the spinach-artichoke mixture, followed by half of the cheese. Repeat with the remaining bread, vegetables, and cheese.

4. Make the Egg Mixture
   In a large bowl, whisk together the eggs, milk, cream, garlic powder, onion powder, salt, pepper, and red pepper flakes. Pour the mixture evenly over the layered bread and vegetables, pressing down lightly with a spatula to help the bread soak up the custard.

5. Let It Rest
   Cover the dish with plastic wrap or foil and refrigerate for at least 2 hours or overnight. This resting time allows the bread to absorb the custard for a soft, flavorful texture.

6. Bake the Strata
   Preheat your oven to 350°F (175°C). Remove the strata from the refrigerator and let it sit at room temperature for 20–30 minutes while the oven preheats. Bake uncovered for 45–55 minutes, or until the top is golden brown and the center is set.

7. Cool and Serve
   Allow the strata to cool for about 10 minutes before slicing. Serve warm, garnished with extra Parmesan or fresh herbs if desired.

Prep Time, Cook Time, Total Time, Yield

• Prep Time: 20 minutes

• Cook Time: 55 minutes

• Total Time: 1 hour 15 minutes (plus chilling time)

• Yield: Serves 8

Serving Suggestions

This Spinach and Artichoke Strata is versatile and pairs beautifully with a variety of sides. For brunch, serve it with a fresh fruit salad, roasted potatoes, or a crisp green salad with a light lemon vinaigrette. It also makes a satisfying lunch or light dinner — just add a bowl of tomato soup or roasted vegetable soup on the side.

If you’re hosting guests, consider setting up a breakfast buffet with this strata as the centerpiece. Add fresh berries, yogurt parfaits, and warm pastries, and you’ve got an impressive spread that’s easy to pull together and sure to impress.

Tips for the Perfect Strata

1. Use Day-Old Bread: Slightly stale bread absorbs the egg mixture better, giving the strata a custardy interior without becoming soggy.

2. Drain the Vegetables Well: Especially if using frozen spinach — too much moisture can make the dish watery.

3. Let It Rest Before Baking: Allowing the mixture to sit ensures the bread fully soaks in the flavors.

4. Customize the Cheese: You can mix in Swiss, Gruyère, or Monterey Jack for different flavor profiles.

5. Add a Crunchy Topping: Sprinkle extra cheese or breadcrumbs before baking for a golden, crispy finish.

Make-Ahead and Storage Instructions

This recipe shines as a make-ahead dish. You can assemble the entire strata the night before, cover it tightly, and refrigerate overnight. The next morning, simply bake it while you enjoy your coffee — no morning rush required.

If you’d like to freeze it, you have two options:

• Freeze Before Baking: Assemble the strata, wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.

• Freeze After Baking: Let the baked strata cool completely, cut it into portions, and store in airtight containers. Reheat individual servings in the microwave or oven until warmed through.

Leftovers can be stored in the refrigerator for up to 4 days and reheat beautifully in the oven or microwave.

Ingredient Substitutions

• Bread: Use any sturdy bread like sourdough, ciabatta, or whole grain. Avoid very soft sandwich bread as it may become too mushy.

• Spinach: Kale or Swiss chard make excellent substitutes for spinach.

• Artichokes: If unavailable, roasted zucchini or asparagus can give a similar texture and flavor balance.

• Cheese: Feel free to mix up the cheeses — feta adds a tangy note, while provolone adds a smoky touch.

• Milk and Cream: You can substitute with half-and-half or a mix of milk and Greek yogurt for a lighter option.

Nutritional Benefits

This strata doesn’t just taste good — it’s packed with nutrients. Spinach is rich in iron, vitamin K, and antioxidants, while artichokes are loaded with fiber and support digestive health. The eggs provide protein and essential amino acids, and the combination of milk and cheese adds calcium for strong bones.

Together, these ingredients create a balanced meal that delivers lasting energy without being overly heavy. It’s proof that a comforting breakfast can also be wholesome and nourishing.

Creative Variations to Try

If you love this recipe, you can experiment with different versions to keep breakfast exciting:

• Mushroom and Spinach Strata: Add sautéed mushrooms for an earthy twist.

• Broccoli and Cheddar Strata: A kid-friendly favorite with a cheesy punch.

• Mediterranean Strata: Add sun-dried tomatoes, olives, and feta for a bright, zesty flavor.

• Southwest Strata: Mix in diced bell peppers, corn, and pepper jack cheese for a bit of spice.

• Caprese Strata: Layer in cherry tomatoes, basil, and mozzarella for a summery vibe.

Each variation follows the same method, so you can customize it depending on the season or what’s in your fridge.

How to Make It Look Beautiful for Serving

Presentation can make a big difference, especially if you’re serving this at a gathering. After baking, let the strata cool slightly so it sets and slices neatly. Cut it into clean squares, sprinkle some grated Parmesan or chopped herbs on top, and serve on a platter lined with a few fresh spinach leaves for a touch of color.

If serving for brunch, place it alongside colorful sides — think roasted cherry tomatoes, fruit salad, and a basket of warm rolls. The contrast of colors will make your table spread look inviting and festive.

Why This Recipe Deserves a Spot in Your Cookbook

The Best Spinach and Artichoke Strata Ever isn’t just another breakfast casserole — it’s a dish that brings people together. It’s ideal for busy mornings, family gatherings, or anytime you want to impress without spending hours in the kitchen. The balance of creamy, cheesy richness with fresh, earthy greens makes it universally loved, and its simplicity makes it foolproof even for beginner cooks.

It’s the kind of recipe that fits seamlessly into real life — comforting enough for a cozy Sunday morning, yet elegant enough for a celebratory brunch. One bite of this golden, savory bake, and you’ll understand why it’s destined to become a household favorite.

Frequently Asked Questions

Can I make this spinach and artichoke strata the night before?
Absolutely. In fact, this recipe is designed to be made ahead. Assemble the strata, cover it, and refrigerate overnight. Bake it the next morning — the flavors will be even better after resting.

Can I use frozen spinach instead of fresh?
Yes. Frozen spinach works perfectly as long as you thaw and squeeze out the excess water thoroughly before using it.

Can I make this dairy-free?
Yes. Substitute the milk and cream with unsweetened almond or oat milk, and use dairy-free cheese alternatives. The texture will still be creamy, and the flavor remains rich.

What’s the best bread to use?
A hearty bread like French loaf, sourdough, or ciabatta is ideal. Avoid very soft bread as it tends to get mushy.

The Best Spinach and Artichoke Strata Ever

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• Author: Michelle Davis
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x

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Description

There’s nothing better than waking up to the comforting aroma of a warm breakfast casserole. This Spinach and Artichoke Strata is perfect for brunches, family gatherings, or a cozy weekend morning. Inspired by the classic spinach and artichoke dip, this dish transforms creamy, cheesy flavors into a savory baked breakfast favorite. It’s hearty, wholesome, and makes a beautiful centerpiece for any meal.

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Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil

• 1 medium yellow onion, finely chopped

• 3 cups fresh spinach, chopped (or 10 oz frozen spinach, thawed and drained)

• 1 can (14 oz) artichoke hearts, drained and roughly chopped

• 6 cups cubed French or sourdough bread (preferably day-old)

• 1 ½ cups shredded mozzarella cheese

• 1 cup shredded cheddar cheese

• ½ cup grated Parmesan cheese

• 8 large eggs

• 2 ½ cups whole milk

• ½ cup heavy cream

• 1 teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon salt

• ½ teaspoon ground black pepper

• ¼ teaspoon crushed red pepper flakes (optional)

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Instructions

• Grease a 9×13-inch baking dish with olive oil or nonstick spray.

• Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 4 minutes. Stir in the spinach and artichokes. Cook until the spinach is wilted and most of the moisture has evaporated. Remove from heat and let cool slightly.

• In the prepared baking dish, spread half of the bread cubes evenly along the bottom. Top with half of the spinach-artichoke mixture, followed by half of the cheese. Repeat with the remaining bread, vegetables, and cheese.

• In a large bowl, whisk together the eggs, milk, cream, garlic powder, onion powder, salt, pepper, and red pepper flakes. Pour the mixture evenly over the layered bread and vegetables, pressing down lightly with a spatula.

• Cover the dish with plastic wrap or foil and refrigerate for at least 2 hours or overnight.

• Preheat the oven to 350°F (175°C). Let the strata sit at room temperature for 20–30 minutes while the oven preheats. Bake uncovered for 45–55 minutes, or until the top is golden brown and the center is set.

• Allow the strata to cool for about 10 minutes before slicing. Serve warm, optionally garnished with extra Parmesan or fresh herbs.

Notes

• Let the strata rest for at least 10 minutes before serving to allow the custard to set.

• Use day-old bread for the best texture.

• Drain vegetables well to avoid excess moisture.

• Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.

• Optional toppings include extra cheese, breadcrumbs, or a sprinkle of herbs for presentation.

• Prep Time: 20 minutes
• Cook Time: 55 minutes

Michelle Davis