Breakfast Strata
COOK TIME: 60 minutes
PREP TIME: 25 minutes
SERVINGS: 8
INGREDIENTS
2 teaspoons olive oil
3 cups chopped spinach, packed
4 cloves garlic, minced
1 pound crusty bread, cut into large cubes (about 6 cups)
4 ounces chevre cheese
1 cup shredded parmesan cheese
3 large roasted red peppers, chopped (about 1 cup)
3 ounces prosciutto, torn into bite-size pieces
4 scallions or chives, chopped
8 eggs
3 cups whole milk
1 teaspoon Italian seasoning
1 teaspoon kosher salt
½ teaspoon black pepper
Olive oil, for greasing baking dish
INSTRUCTIONS
Preheat oven to 350°F. Grease a 9×13-inch baking dish with olive oil and place it on a baking sheet to catch any potential overflow.
Sauté spinach and garlic: In a large skillet over medium heat, warm 2 teaspoons of olive oil. Add the minced garlic and sauté for about 1 minute, or until fragrant. Stir in the spinach and cook until wilted and most of the moisture has evaporated, about 3–4 minutes. Remove from heat.
Layer the strata: Spread half of the bread cubes in an even layer in the greased baking dish. Sprinkle with ⅓ of the chevre, parmesan, roasted red peppers, sautéed spinach, prosciutto, and scallions. Repeat with remaining bread and toppings, finishing with a light sprinkle of cheese on top.
Mix custard: In a large mixing bowl, whisk together the eggs, whole milk, Italian seasoning, salt, and pepper until fully combined.
Combine and soak: Pour the egg mixture evenly over the layered bread and vegetables in the baking dish. Press gently with a spatula to help the bread absorb the liquid. Let sit for 10–15 minutes to allow full absorption.
Bake: Place the dish in the oven and bake for 60–70 minutes, or until puffed, golden on top, and a knife inserted in the center comes out clean. Internal temperature should reach at least 160°F.
Cool slightly and serve: Let cool for 5–10 minutes before slicing and serving.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through.
Ingredient Substitutions
Use 2% milk instead of whole if preferred.
Swap prosciutto for sautéed mushrooms or leave it out to make the dish vegetarian.
Replace chevre with shredded mozzarella or feta if desired.
Disclaimer: This recipe contains eggs and cured meat. Ensure eggs are cooked to a safe internal temperature of 160°F. Prosciutto is cured but not cooked; baking it in this recipe ensures it reaches a safe temperature. Always follow USDA food safety guidelines.
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