This Light and Fluffy Spinach and Cheese Strata Is a Perfect Recipe for Brunch

Alison Ashton
·1 min read

Spinach and Cheese Strata

This spinach and cheese strata recipe, from The Six O’Clock Scramble Meal Planner by Aviva Goldfarb, will be your go-to breakfast this spring and summer. “It’s a great dish to serve at a brunch,” says Goldfarb, “especially because you can make it in advance.”

Up next: The Trisha Yearwood Brunch Dish That’s Way Easier Than Making Pancakes

Spinach and Cheese Strata Recipe

Ingredients

  • Cooking spray

  • 6 large eggs

  • 1½ cups nonfat or low-fat milk

  • 1 cup shredded reduced-fat cheddar cheese

  • ½ cup shredded Swiss cheese

  • 1 tsp herbes de Provence or dried thyme

  • ½ tsp garlic powder

  • ¼ tsp salt

  • 1 (10-oz) pkg frozen chopped spinach, thawed and squeezed dry

  • 3 slices cooked, diced turkey or pork bacon (optional)

  • 4 cups cubed ciabatta bread (or any day-old bread, about 6 oz)

  1. Spray a 13-by-9-inch glass or ceramic baking dish with cooking spray.

  2. In a large bowl, whisk eggs and milk. Whisk in cheeses, herbs, garlic powder and salt. Stir in spinach, bacon (if using) and bread until bread is completely moistened. Pour into prepared baking dish. Cover and refrigerate at least 4 hours and up to 24 hours.

  3. Arrange rack in center of oven; preheat oven to 350°F. Remove strata from refrigerator.

  4. Bake, uncovered, 45–50 minutes or until browned on the edges and cooked through in center.