Description
Spinach and Gruyere Breakfast Strata brings comforting layers of bread, eggs, and melted cheese to weekend brunch gatherings. Hearty ingredients combine in a delightful casserole that will satisfy hungry guests with minimal morning preparation.
Ingredients
Scale
Main Ingredients:
- 6 large eggs
- 8–10 1/2-inch slices supermarket French bread
- 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
- 6 ounces (about 1 1/2 cups) Gruyère cheese, grated
Cheese and Dairy:
- 1 3/4 cups half-and-half
- 5 tablespoons unsalted butter, softened
Aromatics and Seasoning:
- 4 medium shallots, minced (about 1/2 cup)
- 1/2 cup medium-dry white wine (such as Sauvignon Blanc)
- Salt
- Freshly ground black pepper
Instructions
- Dry bread slices in a 225°F oven for 40 minutes, rotating midway. Let cool and lightly coat one side with butter.
- Sauté shallots in a skillet over medium heat until translucent. Add spinach, seasoning with salt and pepper, cooking briefly until wilted.
- Deglaze the skillet with wine, reducing liquid to approximately 1/4 cup over medium-high heat.
- Prepare an 8-inch baking dish by greasing with butter. Create alternating layers: buttered bread, sautéed spinach, and grated Gruyere cheese. Repeat layering process.
- Whisk together eggs, reduced wine, half-and-half, and seasonings until smooth. Carefully pour mixture over layered ingredients, ensuring even distribution.
- Refrigerate assembled strata for minimum 1 hour or overnight to allow flavors to meld and bread to absorb liquid.
- Preheat oven to 325°F. Sprinkle remaining cheese on top of strata before baking.
- Bake uncovered for 50-55 minutes until puffy, golden brown, and center is set. Let rest briefly before serving.
Notes
- Toast bread slices low and slow to ensure crispiness without burning, creating a perfect base for the strata.
- Squeeze excess moisture from cooked spinach to prevent a watery final dish and maintain a creamy texture.
- Reduce wine carefully to concentrate flavors and add depth to the egg mixture, enhancing overall taste profile.
- Refrigerate overnight to allow bread to fully absorb egg mixture, resulting in a more cohesive and flavorful breakfast casserole.
- Customize by swapping spinach with kale or Swiss chard for varied nutrition and taste.
- Make gluten-free by using gluten-free bread or cauliflower bread alternative.
- Prepare ahead and freeze for up to 2 weeks, making meal prep easier for busy mornings.
- Prep Time: 1 hour 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 267 kcal
- Sugar: 3 g
- Sodium: 290 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 160 mg