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Creamy Spinach Artichoke Breakfast Strata

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A cozy and creamy breakfast casserole combining the flavors of spinach artichoke dip with a hearty strata base, perfect for brunch or a comforting morning meal.

Ingredients

Scale
  • 6 cups day-old crusty bread, cubed (sourdough or French bread)
  • 4 large eggs, room temperature
  • 1 ½ cups whole milk (or half-and-half for extra creaminess)
  • 4 oz cream cheese, softened
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 tsp garlic powder
  • ½ tsp salt (adjust to taste)
  • ¼ tsp freshly ground black pepper
  • 1 cup fresh spinach, roughly chopped (or frozen spinach, thawed and squeezed dry)
  • 1 cup marinated artichoke hearts, chopped
  • ½ small onion, finely chopped (optional)
  • 1 clove garlic, minced
  • Optional garnish: fresh parsley or chives, chopped

Instructions

  1. Cube 6 cups of day-old bread into roughly 1-inch pieces. Spread evenly in a 9×13-inch baking dish.
  2. Heat a small sauté pan over medium heat with 1 tsp olive oil. Cook chopped onion and minced garlic for 3-4 minutes until softened. Remove from heat and cool slightly.
  3. In a large bowl, whisk together 4 eggs, 1 ½ cups whole milk, and 4 oz softened cream cheese until smooth.
  4. Add 1 cup shredded mozzarella, ½ cup Parmesan, 1 tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper to the egg mixture. Whisk until fully blended.
  5. Fold the cooked onions and garlic, chopped spinach, and chopped artichoke hearts into the custard mixture.
  6. Pour the custard and veggie mixture evenly over the bread cubes. Press gently with a spatula to help bread absorb custard.
  7. Cover loosely with plastic wrap or foil and refrigerate for at least 30 minutes or up to overnight.
  8. Preheat oven to 350°F (175°C). Remove strata from fridge and uncover.
  9. Bake uncovered for 45-50 minutes until top is golden brown and custard is set.
  10. Let cool for 10 minutes before slicing. Garnish with chopped parsley or chives if desired.

Notes

Use day-old bread for best texture. Resting the strata in the fridge for at least 30 minutes or overnight improves custard absorption. If top browns too quickly, tent with foil. For dairy-free or gluten-free versions, substitute ingredients as suggested. Avoid overcrowding the baking dish to allow custard penetration.

Nutrition

Keywords: spinach artichoke strata, breakfast casserole, brunch recipe, creamy strata, easy breakfast bake, savory strata, cheesy breakfast casserole

Find it online: https://evabake.com/creamy-spinach-artichoke-breakfast-strata-easy-cozy-brunch-recipe/