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.
Ingredients
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1 tablespoon olive oil
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1 medium yellow onion, finely chopped
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3 cups fresh spinach, chopped (or 10 oz frozen spinach, thawed and drained)
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1 can (14 oz) artichoke hearts, drained and roughly chopped
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6 cups cubed French or sourdough bread (preferably day-old)
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1 ½ cups shredded mozzarella cheese
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1 cup shredded cheddar cheese
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½ cup grated Parmesan cheese
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8 large eggs
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2 ½ cups whole milk
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½ cup heavy cream
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1 teaspoon garlic powder
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½ teaspoon onion powder
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½ teaspoon salt
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½ teaspoon ground black pepper
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¼ teaspoon crushed red pepper flakes (optional)
Instructions
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Grease a 9×13-inch baking dish with olive oil or nonstick spray.
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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.
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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.
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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.
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Cover the dish with plastic wrap or foil and refrigerate for at least 2 hours or overnight.
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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.
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Allow the strata to cool for about 10 minutes before slicing. Serve warm, optionally garnished with extra Parmesan or fresh herbs.
Notes
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Let the strata rest for at least 10 minutes before serving to allow the custard to set.
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Use day-old bread for the best texture.
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Drain vegetables well to avoid excess moisture.
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Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
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Optional toppings include extra cheese, breadcrumbs, or a sprinkle of herbs for presentation.
- Prep Time: 20 minutes
- Cook Time: 55 minutes