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Crispy Cheesy Spinach Artichoke Breakfast Strata

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A delicious and easy breakfast strata featuring crispy edges, melty cheese, fresh spinach, and artichokes. Perfect for brunch and a crowd-pleaser with simple ingredients.

Ingredients

Scale
  • 6 cups day-old crusty bread, cubed (sourdough or French bread recommended)
  • 2 cups fresh spinach, roughly chopped (washed and dried)
  • 1 cup marinated artichoke hearts, chopped (jarred preferred)
  • 6 large eggs, room temperature
  • 1 ½ cups whole milk (can substitute oat or almond milk for dairy-free)
  • ½ cup small-curd cottage cheese
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and freshly ground black pepper, to taste
  • 1 ½ cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • Optional: red pepper flakes
  • Optional: fresh herbs like parsley or chives, finely chopped
  • Optional: cooked bacon or sausage
  • Optional: sautéed mushrooms or sun-dried tomatoes for vegetarian twist
  • Optional: dairy-free cheese shreds and silken tofu blended with nutritional yeast for dairy-free version
  • Optional: cayenne or smoked paprika for spice
  • Optional: fresh herbs like basil or tarragon

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with butter or non-stick spray.
  2. Cube the day-old bread into roughly 1-inch pieces. Roughly chop the spinach and artichoke hearts.
  3. In a large bowl, whisk together the eggs, whole milk, garlic powder, onion powder, salt, and pepper until smooth. Gently fold in the cottage cheese until well combined. (Optional: pulse cottage cheese in a food processor for creamier texture.)
  4. Spread half of the bread cubes evenly in the greased baking dish. Sprinkle half of the chopped spinach and artichokes on top, followed by half of the mozzarella and Parmesan cheeses. Repeat the layers with the remaining bread, veggies, and cheese.
  5. Slowly pour the egg mixture evenly over the layered ingredients, pressing down lightly with a spatula to help the bread soak up the custard. Let it rest for about 10 minutes to avoid sogginess.
  6. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and crispy and the custard is set (a knife inserted should come out clean). If edges brown too fast, tent with foil halfway through baking.
  7. Let the strata cool for about 10 minutes before slicing to help it set and make neat squares.

Notes

[‘Use day-old bread to prevent sogginess and achieve a crispy crust.’, ‘Let eggs and milk come to room temperature before mixing for even custard.’, ‘Allow strata to rest 10 minutes after pouring custard before baking.’, ‘Tent with foil if edges brown too quickly during baking.’, ‘Pulse cottage cheese in a food processor for a smoother texture if desired.’, ‘This recipe is versatile: add cooked bacon or sausage for meat, or swap spinach for kale or arugula seasonally.’, ‘For dairy-free, use dairy-free cheese and milk alternatives; silken tofu can replace cottage cheese.’, ‘Leftovers keep well refrigerated for up to 3 days; reheat in oven for best texture.’]

Nutrition

Keywords: breakfast strata, spinach artichoke strata, cheesy breakfast casserole, brunch recipe, easy breakfast, crowd-pleaser, savory strata

Find it online: https://bitematrix.com/crispy-cheesy-spinach-artichoke-breakfast-strata-recipe-easy-and-perfect-for-brunch/