Spinach and Feta Breakfast Strata
An incredible Spinach and Feta Breakfast Strata that transforms ordinary mornings into something special. This make-ahead marvel combines savory spinach, tangy feta, and a custardy bread base, making it a go-to recipe for brunch or special occasions.
- Prep Time: 40 mins
- Cook Time: 50 mins
- Total Time: 8 hours 30 mins
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
8 cups Crusty Day-Old Bread, cubed
10 Large Eggs
2 cups Whole Milk
1/2 cup Heavy Cream
10 oz Frozen Chopped Spinach, thawed and squeezed dry
5 oz Crumbled Feta Cheese
1 medium Yellow Onion, finely chopped
2 cloves Garlic, minced
2 tbsp Unsalted Butter
1 tsp Salt
1/2 tsp Black Pepper
1/4 tsp Nutmeg, freshly grated
1 tsp Olive Oil, for greasing
Instructions
- Cut day-old bread into 1-inch cubes and spread evenly on a baking sheet. Bake at 300°F for 10-15 minutes if the bread is not stale enough. Let cool
- In a large skillet, heat butter over medium heat. Add chopped onion and cook until softened (5-7 minutes). Add minced garlic and cook for another minute. Stir in spinach and cook until moisture evaporates. Let cool
- In a large bowl, whisk eggs until frothy. Add milk and cream, then whisk in salt, pepper, and nutmeg until smooth
- Grease a 9×13-inch baking dish with olive oil. Layer half of the bread, half of the spinach mixture, and half of the feta. Repeat layers
- Pour egg mixture over layers and press down on bread to ensure saturation. Cover and refrigerate for 4 hours to overnight
- Preheat oven to 375°F. Let strata sit at room temperature for 30 minutes, then bake for 45-55 minutes until golden and a knife comes out clea
- Let rest for 10-15 minutes before slicing and serving
Notes
Use day-old bread for best results to avoid a soggy strata.
Feel free to customize with different cheeses or added vegetables.
Find it online: https://onthatplate.com/spinach-and-feta-breakfast-strata/