Overnight Breakfast Strata Spinach Cheese

This overnight breakfast strata is my weekend secret for stress-free mornings and lazy brunches with family. You prep everything the night before, let the flavors mingle in the fridge, then just bake in the morning for a cheesy golden dish. It is perfect for feeding a hungry crowd or using up leftovers in your bread basket.

I first whipped this up for a holiday brunch and now it is my go-to for overnight guests. Kids and adults both come back for seconds and the cheesy crust on top disappears fast.

Ingredients

• Cubed bread: day-old or slightly dried builds structure and soaks up the egg mixture without going soggy Choose a crusty loaf for best results
• Olive oil: adds flavor and helps sauté the onion and spinach Look for a fruity or mild extra virgin variety
• Onion: diced gives aromatic sweetness Pick onions that are firm with shiny skin
• Fresh spinach: roughly chopped provides color and nutrition Use tender baby spinach or rinse mature spinach well to remove grit
• Shredded cheddar or Swiss cheese: melts lusciously Pick cheese with a bold flavor and grate yourself if possible for best melting
• Large eggs: bind the strata and provide richness Look for fresh large eggs
• Milk: adds moisture and ensures a custardy finish Whole milk is best for creaminess
• Garlic powder: brings warmth and pairs perfectly with spinach For best flavor pick garlic powder with no additives
• Salt: seasons the whole dish and balances flavors Choose fine sea salt for even distribution
• Black pepper: adds mild heat and earthiness Always use freshly cracked pepper for best taste
• Butter or cooking spray for greasing: keeps the strata from sticking and gives a golden edge Use real butter for richer results

Instructions

Sauté the Aromatics:

Heat olive oil in a skillet over medium heat Add diced onion and cook patiently for about five minutes until soft and translucent Stir often so the pieces do not brown but become sweet and tender Add chopped spinach and stir just until it wilts down and no liquid remains

Prepare the Bread Layer:

Spread your cubed day-old bread in a well-greased nine by thirteen inch baking dish Make sure there is an even layer touching the bottom for sturdy slices after baking

Build the Flavor Base:

Scatter the cooked spinach and onion mixture evenly over the bread Sprinkle the shredded cheese in an even layer on top tucking some between cubes so every bite has melting cheese

Whisk the Egg Mixture:

In a large bowl combine eggs milk garlic powder salt and black pepper Whisk together until well blended and frothy so the custard bakes up light

Soak and Layer:

Pour the egg mixture evenly over the bread spinach and cheese Press down gently with a large spoon to encourage the bread to absorb the liquid completely Cover the dish tightly with foil or plastic wrap to keep out fridge odors

Refrigerate Overnight:

Let the strata rest in the refrigerator at least six hours or overnight This gives the bread time to absorb the eggs and milk and allows flavors to marry

Bake to Perfection:

Remove the strata from the fridge while preheating the oven to three hundred fifty degrees Fahrenheit Remove any wrapping and bake uncovered for forty five to fifty five minutes The top should be golden brown and the center just set when gently pressed

Rest and Serve:

Let it cool for about ten minutes after baking This helps slices hold together neatly for serving Enjoy warm with a cup of coffee or fruit salad

Pin

The creamy cheesy top layer is always my favorite A few years ago my niece declared she loved spinach because of this dish and now she helps with the mixing every time we make it together

Storage Tips

Once cooled leftovers keep well in an airtight container in the refrigerator for up to three days To reheat slice and warm gently in the oven or microwave If you want to freeze individual portions wrap tightly in plastic wrap and foil then thaw overnight

Ingredient Substitutions

Out of cheddar Try mozzarella gouda or a sharper gruyere for extra flavor If you do not have fresh spinach use frozen just thaw and squeeze dry first Day-old French baguette or sourdough works beautifully too Challenge yourself with different herbs fresh parsley or thyme elevate the flavor

Serving Suggestions

This strata is lovely with sliced tomatoes a dollop of Greek yogurt or a dash of hot sauce For a brunch spread serve alongside fruit salad crispy bacon or roasted potatoes It is portable too making it a winner for potlucks or picnics

Cultural Notes

Breakfast strata is a classic American brunch staple and often makes an appearance on holiday menus The overnight soak is key for the custardy center The combination of eggs cheese and bread has its roots in many European comfort dishes but the flexible strata is pure home cook magic

Pin

With this make-ahead breakfast strata your mornings will be easier and more delicious than ever. Prepare in advance and enjoy every cheesy golden bite.

Recipe FAQ

→ Can I use different types of bread?

Yes, try sourdough, whole wheat, or French bread for unique flavors and textures.

→ How do I prevent the strata from being soggy?

Use slightly dried or day-old bread, and ensure the egg mixture is absorbed evenly before baking.

→ Can I substitute a different cheese?

Absolutely! Gruyère, mozzarella, or Monterey Jack can be great alternatives to cheddar or Swiss.

→ Is it necessary to let the dish rest overnight?

Chilling allows the bread to soak up the egg mixture fully, resulting in a richer texture, but 6 hours is sufficient if short on time.

→ Can I add other vegetables or meats?

Certainly! Mushrooms, bell peppers, or cooked bacon and sausage add delicious variety to the strata.