Best 20 Spinach Strata Recipes

BACON, CHEDDAR AND SPINACH STRATA

Steps:

• Oil bottom and sides of a 9x13-inch baking dish with about a tablespoon of bacon fat.
• Place bread cubes in a large mixing bowl.
• Crack eggs into a separate mixing bowl. Season with salt, pepper, cayenne, and nutmeg. Add cream and whisk mixture thoroughly.
• Pour egg/cream mixture over the bread cubes and mix to distribute ingredients evenly. Allow bread mixture to sit about 15 minutes to absorb the liquid.
• Transfer half of the bread mixture to the baking pan; spread evenly over the bottom and press mixture down a bit. Top with half of the grated Cheddar cheese. Add cooked bacon pieces in an even layer over the cheese. Place the cooked spinach over the bacon; top with half of the remaining cheese. Finish with the rest of the soaked bread cubes, spread evenly and pressed down slightly. Sprinkle with the rest of the grated cheese. Cover and let strata sit at room temperature for 1 hour before baking.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake strata in preheated oven until set, about 45 minutes. Optionally, you can broil the strata for a minute or two to brown the top.

SPINACH AND CHEESE STRATA

Steps:

• Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop.
• Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove from heat.
• Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture. Sprinkle with one third of each cheese. Repeat layering twice (ending with cheeses).
• Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard).
• Preheat oven to 350°F. Let strata stand at room temperature 30 minutes.
• Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.

THE ULTIMATE BREAKFAST FOR DINNER: SAUSAGE AND SPINACH EGG STRATA

Steps:

• Defrost the spinach in the microwave, and then wring out any excess liquid.
• Heat the EVOO in a skillet over medium-high heat. Brown and crumble the spicy breakfast sausage, and then remove the crumbles to a plate. Return the skillet to the heat. Reduce the heat a little and melt the butter. To the skillet, add the onions and garlic and cook to soften, 5 to 6 minutes. Then add the spinach and season with salt, pepper and a little nutmeg. Turn off the heat and combine with the sausage bits.
• Arrange half of the bread in a casserole dish.
• Whisk the eggs with the milk, Dijon and some salt and pepper.
• Scatter half of the sausage-spinach mixture over the bread, top with half the cheese, pour over half the eggs, repeat. Cover and store in the fridge.
• Bring the strata to room temperature for about 30 minutes before you bake. Preheat the oven to 350 degrees F with the rack in the center of the oven.
• Set the casserole on a baking sheet and bake uncovered 1 hour. Let stand 10 minutes and serve.

CARAMELIZED ONION, SPINACH AND GRUYERE STRATA WITH SAUTEED CHERRY TOMATOES

Steps:

• Preheat the oven to 325 degrees F. Put the bread on a baking sheet and toast until lightly golden brown on both sides, about 10 minutes. Remove and let cool.
• Meanwhile, heat the butter and canola oil in a large saute pan over medium heat until shimmering. Add the onions and toss to coat, then add the sugar and season with salt and pepper. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 20 minutes. Remove from the heat and let cool slightly.
• In a large bowl, combine the toasted bread, caramelized onions and spinach. In another large bowl, whisk the eggs, milk, heavy cream, 1 1/2 cups cheese, the mustard, 1 teaspoon salt, 1/2 teaspoon pepper, the thyme and nutmeg. Butter a 9-by-13-inch baking dish. Add the bread mixture to the baking dish, then pour the egg mixture over the bread and press down to make sure it is totally submerged.
• Increase the oven temperature to 350 degrees F. Bake the strata, uncovered, until it is golden brown on top, puffed slightly and doesn't shimmy with uncooked custard when you shake the pan, 50 minutes to 1 hour; sprinkle with the remaining 1/2 cup cheese during the last 10 minutes of baking. Let cool 5 minutes before serving.
• Meanwhile, prepare the tomatoes: Heat the canola oil in a large saute pan over high heat until it begins to shimmer. Add the cherry tomatoes, season with salt and pepper and cook until softened, 4 to 5 minutes. Add the chives and remove from the heat. Serve the strata with the sauteed tomatoes.

SPINACH FETA STRATA

Steps:

• In a greased 3-qt. or 13x9-in. baking dish, arrange French bread or croissant halves with sides overlapping. , In a large bowl, combine the eggs, milk, spinach, salt, nutmeg and pepper; pour over bread. Sprinkle with cheeses. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Let stand for 5 minutes before cutting. Serve warm.

SPINACH AND CHEDDAR STRATA

Steps:

• Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Add spinach and cook, stirring constantly, until wilted, about 2 minutes. Transfer to a colander and drain, pressing with a rubber spatula to release as much liquid as possible. Divide bread and spinach among 4 small, shallow 8-ounce baking dishes.
• In a medium bowl, whisk together eggs, milk, and 3/4 cup cheese. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Divide mixture evenly among baking dishes and top with 1/2 cup cheese. Set dishes on a rimmed baking sheet and bake until set in middle and golden brown on top, 20 to 25 minutes.

MAKE-AHEAD SPINACH AND MOZZARELLA BREAKFAST STRATA

Steps:

• Melt butter in a medium skillet over medium heat. Add onion and saute until soft, about 5 minutes. Add herbes de Provence, salt, and pepper; continue to cook for 1 minute more. Stir in spinach, remove from heat, and set aside.
• Spray the inside of a 3-quart (9x13-inch) baking dish with cooking spray. Layer the bottom of the dish with 1/3 of the bread cubes. Top with 1/3 of the spinach mixture and 1/3 mozzarella cheese. Repeat these layers twice more with remaining bread, spinach mixture, and cheese.
• Combine eggs, milk, salt, and pepper in a medium bowl. Whisk together until blended. Pour evenly over the bread and spinach layered in the baking dish. Cover with plastic wrap and chill for at least 8 hours, up to 1 day.
• Remove from the refrigerator 30 minutes before baking to allow pan to get to room temperature.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Bake, uncovered, in the preheated oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand at least 5 minutes before serving.

SPINACH AND CHEESE STRATA

Steps:

• Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop.
• Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes.
• Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute.
• Stir in spinach, then remove from heat.
• Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture.
• Sprinkle with one third of each cheese.
• Repeat layering twice (ending with cheeses).
• Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata.
• Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard).
• Preheat oven to 350°F.
• Let strata stand at room temperature 30 minutes.
• Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes.
• Let stand 5 minutes before serving.
• note: Strata can be chilled up to 1 day.
• Let stand at room temperature 30 minutes before baking.

HAM, SPINACH AND CHEESE STRATA

Steps:

• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, melt butter over medium-high heat. Add spinach, bell peppers and leeks; cook 4 to 5 minutes, stirring frequently, until crisp-tender. Remove from heat.
• In baking dish, layer ham, spinach mixture, 1 cup of the Cheddar cheese and the bread. In large bowl, beat eggs, milk, mustard and pepper with wire whisk until blended; pour over bread. Sprinkle with remaining Cheddar cheese and the Italian cheese blend. Cover with foil; refrigerate at least 4 hours but no longer than 24 hours.
• Heat oven to 325°F. Bake loosely covered 40 minutes. Uncover; bake about 30 minutes longer or until top is golden brown and knife inserted in center comes out clean.

SPINACH AND PANCETTA STRATA

Steps:

• Heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Using a slotted spoon, transfer the pancetta to a bowl. Add the onion to the pan drippings in the same skillet and saute until translucent, about 4 minutes. Add the spinach and garlic. Saute over medium-low heat until the garlic is tender, about 2 minutes. Stir in 1/2 teaspoon of salt, 1/4 teaspoon of pepper, nutmeg, and the cooked pancetta.
• Place half of the bread cubes in a buttered 3-quart baking dish. Sprinkle half of the cheese over the bread, then top with half of the spinach mixture. Repeat layering.
• Whisk the milk, eggs, remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a large bowl and pour evenly over the strata. Chill the strata, covered with plastic wrap, at least 2 hours and up to 12 hours.
• Preheat the oven to 350 degrees F.
• Bake strata uncovered until puffed, golden brown, and cooked through, 40 minutes. Let stand 5 minutes before serving.

BACON SPINACH STRATA

Steps:

• In a large skillet, saute mushrooms and onions in oil until tender. Place half of the bread cubes and 1/2 cup Swiss cheese in a greased 13x9-in. baking dish. Layer with bacon, cheddar cheese, mushroom mixture, spinach and remaining Swiss cheese and bread cubes. , In a large bowl, combine the eggs, milk and seasonings. Pour over casserole. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 375° for 45-55 minutes or until a knife inserted in the center comes out clean (cover loosely with foil if top browns too quickly). Let stand for 10 minutes before cutting.

SPINACH AND TOMATO STRATA

Steps:

• In a skillet, cook spinach and garlic in oil until liquid evaporates. Cool. , Spread one can of tomatoes on the bottom of a greased 13-in. x 9-in. baking dish. Arrange one layer of bread slices over tomatoes. Arrange Swiss cheese slices over bread. Layer spinach, onions and Feta cheese over Swiss cheese. , Top with the second can of tomatoes and another layer of bread slices. Combine eggs, milk, salt and pepper; pour over bread. Cover and refrigerate 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 375° for 1 hour. Sprinkle with Parmesan cheese and bake 10 minutes longer or until a knife inserted near the center comes out clean. Let stand 5 minuets before serving.

HAM, SPINACH, AND CHEESE STRATA

Steps:

• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, melt butter over medium-high heat. Add spinach, bell peppers and leeks; cook 4 to 5 minutes, stirring frequently, until crisp-tender. Remove from heat.
• In baking dish, layer the ham, the spinach mixture, 1 cup of the Cheddar cheese and the bread. In large bowl, beat eggs, milk, mustard and pepper with wire whisk until blended and pour over bread. Sprinkle with remaining Cheddar cheese and the Italian cheese blend. Cover with foil; refrigerate at least 4 hours but no longer than 24 hours (overnight is great).
• Heat oven to 325°F Bake loosely covered 40 minutes. Uncover; bake about 30 minutes longer or until top is golden brown and knife inserted in center comes out clean.

SPINACH-AND-FONTINA STRATA

Steps:

• Heat oil in a large saute pan over medium heat until shimmering. Add onion and 1/2 teaspoon salt, and saute until translucent, about 3 minutes. Fill pan with as much spinach as will fit; cook, stirring, adding remainder a handful at a time as space allows. When all the spinach is wilted, stir in pepper and nutmeg. Drain spinach in a sieve. When cool enough to handle, squeeze excess moisture from spinach by hand.
• Butter a 3-quart baking dish. Place a third of the bread in a single layer in dish. Top with half the spinach mixture and a third of the cheeses. Repeat layering with a third of the bread, remaining spinach mixture, and a third of the cheeses, then top with remaining bread.
• Whisk together 6 eggs, 2 cups milk, and remaining 1/2 teaspoon salt, and carefully pour over bread. Cover with parchment, and gently press down with hands until egg mixture soaks through top of bread. Cover parchment with foil, and refrigerate at least 8 hours and up to 2 days.
• Preheat oven to 350 degrees. Meanwhile, remove strata from refrigerator, uncover, and let stand 30 minutes. Whisk together remaining 2 eggs and 2/3 cup milk, and pour over strata, gently pressing between layers of bread with a spoon or spatula to ensure that egg mixture seeps to bottom. Sprinkle with remaining cheeses. Bake until puffed and golden brown in places, 45 to 50 minutes. Let cool 15 minutes before serving.

ARTICHOKE-SPINACH STRATA

Steps:

• In 10-inch nonstick skillet, heat oil over medium heat. Add bell pepper, onion and garlic; cook about 6 minutes, stirring occasionally, until tender. Remove from heat. Stir in artichokes and spinach; set aside.
• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange bread cubes in dish. Spoon vegetable mixture evenly over bread cubes; sprinkle with Monterey Jack cheese.
• In medium bowl, beat eggs, milk, mustard, salt and pepper with wire whisk until blended; pour evenly over bread, vegetables and cheese. Sprinkle with Parmesan cheese. Cover tightly with foil; refrigerate at least 4 hours but no longer than 24 hours.
• Heat oven to 350°F. Bake covered 30 minutes. Uncover; bake 20 to 30 minutes longer or until top is golden brown and knife inserted in center comes out clean. Let stand 10 minutes before cutting.

HAM, SPINACH AND FONTINA (OR GRUYERE) STRATA

Steps:

• Preheat broiler. Cut baguette diagnoally into 3/4" thick slices. Brush both sides with butter and toast on baking sheet 3" from heat until golden, about 30 seconds each side.
• Heat oil in frying pan over medium-high heat. Add onions and stir until golden. Add ham and saute until lightly browned. Set aside.
• In large bowl whisk together eggs, milk, salt, nutmeg and pepper. Add toasted bread and toss gently. Transfer saturated bread to shallow 3 quart casserole, slightly overlapping slices. Place spinach and ham mixture between slices. Pour remaining egg mixture over all.
• Sprinkle cheese over strata, slightly lifting baguette slices with a spatula to allow cheese to fall between all slices. Preheat oven to 350°F Bake strata in middle of oven for 45 minutes to 1 hour, or until puffed and edges of bread are golden and eggs are set.

BREAKFAST STRATA WITH SPINACH AND MUSHROOM

Steps:

• Preheat oven to 225 degrees. Arrange bread slices in a single layer on 2 large baking sheets and bake until dry and crisp, about 40 minutes, turning slices over halfway through drying time. (Alternatively, leave slices out overnight to dry.) When cooled, butter slices on one side using 4 tablespoons of butter; set aside. (Note: I used Smart Balance® with just a thin coating on each slice).
• Heat 3 1/2 tablespoons butter in large nonstick skillet over medium heat. Sauté shallots and mushrooms until shallots become fragrant and translucent, about 3 minutes.
• Add spinach to skillet. Season with salt and pepper to taste and cook, stirring occasionally, until spinach and shallots are combined, about 3 minutes. Transfer to medium bowl; set aside.
• Add wine to skillet, increase heat to medium-high, and simmer until reduced to 1/2 cup, 3 to 4 minutes; set aside.
• Butter a 9x13-inch baking dish with remaining 1 1/2 tablespoons butter.
• Arrange half the buttered bread slices, buttered-side up, in single layer in dish. Spread half of spinach mixture, then lay half of the cheese evenly over bread slices. Arrange remaining bread slices in single layer over cheese; spread remaining spinach mixture and the remaining cheese evenly over bread.
• Whisk eggs in medium bowl until combined; whisk in reduced wine, half-and-half, 2 teaspoon salt, and pepper to taste. Pour egg mixture evenly over bread layers; cover surface flush with plastic wrap, weigh down (see note, below), and refrigerate at least 1 hour or up to overnight.
• Remove dish from refrigerator and let stand at room temperature 20 minutes. Meanwhile, adjust oven rack to middle position and heat oven to 325 degrees. Uncover strata and bake until both edges and center are puffed and edges have pulled away slightly from sides of dish, 60 to 65 minutes (or about 50 to 55 minutes for halved recipe). Cool on wire rack 5 minutes; serve.
• NOTE: By weighing down the strata, all of the bread is able to soak in the custard. To weigh down the assembled strata, two 1-pound boxes of brown or powdered sugar, laid side by side over the plastic-covered surface, make ideal weights. A gallon-sized zipper-lock bag filled with about 2 pounds of sugar or rice also works. This recipe halves easily; use one 8x8-inch baking dish greased with only 1 tablespoon butter and reduce the baking time as directed in step 8.
• A word about substituting fat-free half-and-half: The second time I made this recipe, I used fat-free half-and-half. The strata was soggy, not like the original recipe, even though I baked it longer. I think the custard needed more fat from the half-and-half in order to set properly.
• If you try this with fresh spinach, cook it first, squeeze it dry, then use it in place of frozen.

SPINACH STRATA

Steps:

• Brush a 9-inch square baking dish with olive oil. Sprinkle the baking dish with lemon zest and set aside.
• In a medium bowl, whisk the olive oil, mustard, salt, and pepper with a splash of the milk. Whisk in remaining milk and the eggs.
• Put the bread in the prepared baking dish and top with the spinach and half of the feta. Gently toss with your hands until combined. Drizzle the egg mixture over the bread and sprinkle with the remaining feta. Cover and refrigerate overnight.
• Preheat the oven to 350 degrees with a rack in the top third of the oven.
• Bake the strata, uncovered, for 45 to 55 minutes, until the egg is set in the middle and the edges are browned. Brown the top under the broiler, if desired. Serve warm, drizzled with a bit of olive oil and sprinkled with the fresh oregano.

SPINACH AND ARTICHOKE STRATA WITH RED PEPPERS

Steps:

• Heat oil in medium skillet over medium heat.
• Add peppers, and saute until tender, about 6 minutes, then set aside.
• Press all liquid out of thawed spinach and set aside.
• Beat eggs in a large bowl until frothy.
• Beat in spinach, milk, parmesan cheese, nutmeg, salt, and generous fresh pepper.
• Grease a 13x9 baking dish with a small amount of the butter.
• Use the rest of the butter to coat one side of each slice of bread, and then cut bread into 1 inch cubes.
• You should have 9 cups approximately of cubed bread.
• Layer half the bread cubes, then half the red pepper strips, 1 jar of artichoke hearts, half the scallions, half the spinach mixture, and half the cheddar cheese.
• Repeat layers in order, ending with cheddar cheese.
• Cover dish and refrigerate overnight.
• Remove from refrigerator and uncover 30 minutes prior to baking.
• Preheat oven to 350 degrees F.
• Bake for 1 hour until golden brown on top and firm in center, a knife inserted in center will come out clean.
• Let rest 15 minutes before serving.

GIADA'S SPINACH AND PANCETTA STRATA YUMMY!

Steps:

• Heat the oil in a heavy large skillet over medium heat. Add the pancetta and sauté until crisp and golden, about 5 minutes. Using a slotted spoon, transfer the pancetta to a bowl.
• Add the onion to the pan drippings in the same skillet and sauté until translucent, about 4 minutes. Add the spinach and garlic. Sauté over medium-low heat until the garlic is tender, about 2 minutes.
• Stir in 1/2 teaspoon of salt, 1/4 teaspoon of pepper, nutmeg, and the cooked pancetta.
• Place half of the bread cubes in a buttered 3-quart baking dish. Sprinkle half of the cheese over the bread, then top with half of the spinach mixture. Repeat layering.
• Whisk the milk, eggs, remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a large bowl and pour evenly over the strata.
• Chill the strata, covered with plastic wrap, at least 2 hours and up to 12 hours.
• Preheat the oven to 350 degrees F.
• Bake strata uncovered until puffed, golden brown, and cooked through, 40 minutes. Let stand 5 minutes before serving.