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Savory Spinach and Feta Breakfast Strata

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A quick and easy breakfast casserole featuring day-old bread, fresh spinach, tangy feta, and a crispy Parmesan crust, perfect for cozy mornings or brunch gatherings.

Ingredients

Scale
  • 6 cups day-old crusty bread, cut into 1-inch cubes (sourdough or French bread recommended)
  • 4 cups fresh baby spinach, roughly chopped (or frozen spinach, thawed and squeezed dry)
  • 1 ½ cups feta cheese, crumbled
  • ½ cup grated Parmesan cheese
  • 6 large eggs, room temperature
  • 2 ½ cups whole milk (or unsweetened almond milk for dairy-free option)
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano or Italian seasoning
  • Salt, to taste (about 1 teaspoon)
  • Freshly ground black pepper, to taste (about ½ teaspoon)
  • Optional: ½ cup diced onion or shallots, sautéed
  • Optional: 1 cup cooked and crumbled breakfast sausage or bacon bits

Instructions

  1. Cube day-old bread into 1-inch pieces and spread evenly in a 9×13-inch baking dish.
  2. Roughly chop fresh spinach. If using onions, sauté diced onions in olive oil until translucent (about 5 minutes), then add spinach to wilt slightly (about 2 minutes). Drain excess moisture.
  3. In a large bowl, whisk together eggs, whole milk, garlic powder, dried oregano, salt, and black pepper until well combined and slightly frothy.
  4. Scatter sautéed spinach (and onions if using) evenly over the bread cubes. Sprinkle crumbled feta and grated Parmesan on top. Add cooked sausage or bacon if desired.
  5. Slowly pour the egg and milk mixture over the assembled strata, pressing down gently to help bread soak up custard without drowning it.
  6. Cover the dish with plastic wrap and refrigerate for at least 30 minutes or overnight to allow bread to absorb custard.
  7. Preheat oven to 350°F (175°C). Remove strata from fridge and bake uncovered on middle rack for 45 to 50 minutes until top is golden brown and custard is set (knife inserted should come out clean). Tent with foil if browning too fast.
  8. Let strata rest for 10 minutes before slicing and serving.

Notes

[‘Use day-old bread or dry fresh bread in a low oven to prevent sogginess.’, ‘Do not overmix when folding spinach and cheese to avoid breaking bread cubes.’, ‘Balance custard moisture carefully to avoid soggy or dry strata.’, ‘Overnight soaking in the fridge improves texture and flavor.’, ‘Sprinkle Parmesan on top before baking for a crispy golden crust.’, ‘If top browns too quickly, tent with foil during baking.’, ‘Let strata rest after baking to set properly before slicing.’, ‘Pat spinach dry if using frozen to avoid watery strata.’, ‘Reheat leftovers in a 350°F oven for 15-20 minutes to restore crispness.’]

Nutrition

Keywords: spinach strata, feta breakfast casserole, savory strata, brunch recipe, easy breakfast, baked strata, spinach and cheese strata

Find it online: https://wigglebite.com/savory-spinach-and-feta-breakfast-strata-recipe-easy-crispy-top-delight/