Overnight Breakfast Strata Spinach

This overnight breakfast strata has transformed my family's weekend mornings from rushed cereal bowls to leisurely brunches. The make-ahead magic means I can enjoy coffee with my loved ones while a delicious meal practically cooks itself.

I first created this recipe when hosting my in-laws for a holiday weekend. The ability to prepare everything the night before saved my sanity and earned me a reputation as a brunch expert among family members.

Ingredients

• Day old bread: Slightly stale bread absorbs the egg mixture better without becoming soggy
• Fresh spinach: Adds nutrition and beautiful color. Look for bright green leaves without wilting
• Cheddar or Swiss cheese: Creates pockets of melty goodness. Freshly grated melts more smoothly than pre-shredded
• Eggs: The foundation of our custard. Farm fresh eggs with bright orange yolks create the richest flavor
• Milk: Whole milk creates the creamiest texture, but any percentage works
• Garlic powder: Provides subtle flavor without the bite of fresh garlic. Make sure yours is fresh and not clumped

Step-by-Step Instructions

Prepare The Baking Dish:

Thoroughly grease your 9x13 baking dish, ensuring you reach all corners to prevent sticking. Spread the cubed bread in an even layer, making sure there are no large empty spaces where the egg mixture could pool.

Cook The Vegetables:

Heat olive oil in a skillet until it shimmers but doesn't smoke. Add diced onions and cook for about 5 minutes until translucent and fragrant. Add spinach in batches, stirring constantly as it wilts down to about a tenth of its original volume. The key is to cook just until wilted but still bright green.

Assemble The Layers:

Distribute the spinach and onion mixture evenly over the bread cubes, using a fork to gently nestle some between bread pieces. Sprinkle cheese in an even layer, ensuring some reaches all corners of the dish for consistent flavor throughout.

Create The Custard:

Whisk eggs vigorously until completely uniform in color with no streaks of white. Add milk and seasonings, whisking again until fully incorporated. The mixture should have a smooth, even consistency.

Overnight Soak:

Pour the egg mixture slowly over the assembled ingredients, pressing bread down gently with a spatula to help absorption. Cover tightly and refrigerate at least 6 hours, preferably overnight. This resting period is essential for the bread to fully absorb the custard.

Baking:

Remove from refrigerator while preheating your oven to ensure even cooking. Bake uncovered until the center is just set and the top is golden brown. A slight jiggle in the center is fine as it will continue setting while resting.

Resting:

Allow the strata to rest for a full 10 minutes before cutting. This crucial step enables the custard to fully set for clean, beautiful slices.

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My absolute favorite thing about this recipe is its chameleon-like ability to transform based on what's in my refrigerator. The spinach version here is my husband's favorite, but I've made it with everything from roasted red peppers to leftover holiday ham. The one constant is the perfectly puffed egg custard that brings everything together.

Make It Your Own

This strata welcomes endless variations based on what you have available. Try swapping spinach for sautéed mushrooms, bell peppers, or broccoli. The cheese can be anything meltable—Gruyère adds sophistication, while pepper jack brings a welcome kick. The bread itself offers creative possibilities too. Sourdough adds tanginess, while cinnamon raisin bread with cream cheese creates a French toast-inspired version for those who prefer sweeter breakfasts.

Storage And Reheating

After baking, leftover strata will keep in the refrigerator for up to 4 days in an airtight container. For best results, reheat individual portions in a 350°F oven for 10-15 minutes until warmed through. Microwaving works in a pinch but may make the bread slightly tough. The strata also freezes beautifully. Cut cooled leftovers into portions, wrap individually in plastic wrap followed by foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Perfect For Special Occasions

This strata has become my signature dish for holiday mornings and special family gatherings. Its impressive presentation belies the minimal effort required. For Christmas morning, I add diced red bell peppers along with the spinach for festive red and green colors. When hosting a brunch party, I often prepare two versions—one vegetarian and one with crumbled breakfast sausage for meat lovers. Serving with a simple fruit salad and mimosas creates an effortless yet memorable spread.

The Science Behind Perfect Strata

The overnight rest is truly non-negotiable. This resting period allows the bread to fully absorb the egg mixture, resulting in a pudding-like consistency rather than scrambled eggs with soggy bread. The texture transformation is remarkable. For best results, use bread that's a day or two old. Fresh bread contains too much moisture and will result in a mushy texture. If you only have fresh bread, you can dry it out by cutting into cubes and baking at 250°F for about 10 minutes.

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Frequently Asked Questions

→ Can I use a different type of bread?

Yes, any sturdy bread such as sourdough or whole grain works well. Avoid very soft breads as they may become too mushy.

→ What other vegetables can I add?

You can include chopped bell peppers, mushrooms, or cooked broccoli for additional flavor and texture.

→ Can I prepare this dish without cheese?

Yes, you can omit cheese or use a dairy-free alternative to suit dietary preferences.

→ How long can I refrigerate the strata before baking?

The strata can be refrigerated for up to 12 hours before baking for best results.

→ Can I freeze leftovers?

Yes, cooked strata can be frozen in airtight containers for up to one month. Reheat in the oven before serving.