It’s also a very versatile bread and egg casserole dish, so you can get creative and customize however you want! A few of my favorite strata additions are butternut squash, kale, mushrooms, zucchini, and prosciutto. For the cheeses, I used parmesan and gruyere. In this strata recipe, I used spinach, artichoke hearts, and caramelized onions. Typically, it’s soaked for at least 2-3 hours or overnight before baking, which makes strata a great make-ahead breakfast recipe. Made with fresh spinach and artichokes: I am a huge fan of spinach and artichoke hearts.Ī strata is basically a breakfast casserole dish made with cubed rustic bread and cheese soaked in an egg and cream mixture.
It’s cheesy: I use gruyere and parmesan cheese…a great combo!.It’s the perfect breakfast make-ahead recipe. You can make it ahead! In fact, you need to let the egg custard and the bread soak in the fridge for at least 2 hours or, better yet, overnight.There are so many reasons why I love making this spinach artichoke strata:
If you’re into make-ahead breakfast egg casseroles, then you’ll absolutely love this Spinach Artichoke Strata! I absolutely love casseroles because they can feed a large crowd and can usually be made ahead. There is nothing cozier than a nice brunch at home with friends and family, especially around the holidays. It all gets soaked into the bread for a few hours and then baked until golden brown. A true comfort breakfast dish: Spinach Artichoke Strata! This delicious strata is made with rustic bread, lots of cheese, spinach, artichokes, and a creamy egg mixture.
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