Spinach & White Cheddar Strata

Jump To Recipe by Cindy @mycountrytable

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This easy Spinach & White Cheddar Strata combines bread, spinach, milk, and plenty of white cheddar cheese in a creamy egg custard filling. You can prep this strata in advance and bake it fresh for breakfast.

Strata is a breakfast casserole that’s super easy to prep in advance. In this recipe we made it vegetarian with lots of creamy white cheddar cheese, spinach, eggs and cubed bread.

The great thing about a breakfast strata is how versatile it is. It usually starts with a custard-soaked bread filling and lots of cheese. Most have some sort of veggies or greens in them too, like this recipe. However, the great thing is how you can mix it up and add your favorite meat, onions, mushrooms or other favorite add ins.

Ingredients needed for this recipe

Frozen spinach – We used frozen spinach in this recipe. It needs to be thawed and drained well. You can also use fresh spinach. It’s best to wilt it in a hot skillet to help dry it out.

Eggs – Eggs are the main star and they hold everything else together. They add richness to this recipe.

Dry bread cubes – We use a loaf of French bread in this recipe. Italian bread works well too, or any chewy thick bread. Cut the bread into cubes and allow the bread to dry for at least 2 days, or you can toast it in the oven on a cookie sheet.

Sharp white cheddar cheese – Sharp white cheddar is an excellent cheese for this recipe. Make sure to use a block and grate it yourself. The pre-shredded cheese has a waxy coating on it.

Whole milk – Use whole milk for a rich flavor instead of 2 percent.

Salt & pepper – For flavor.

Nutmeg (optional) – Nutmeg is an excellent complement to spinach. It adds nutty, warn undertones to greens. You don’t need much!

Whats the difference between quiche and strata?

Quiche is a savory pie, baked in the oven, and it’s baked in a pie shell.

Strata is a savory baked casserole (bread pudding) that contains cubes of bread, and it’s baked in a casserole dish or individual ramekins in the oven.

How to make spinach white cheddar strata

Drain the thawed spinach in a colander, using a rubber spatula to press the spinach down and push all of the water out. Divide the spinach and bread cubes evenly among four 8-ounce baking ramekins, or use an 8 or 9-inch square baking dish.
Whisk together the eggs, milk, salt, pepper, and 3/4 cup of the cheese in a medium bowl. Pour the mixture evenly over the four ramekins, and sprinkle the remaining 1/2 cup of cheese evenly over them.
Transfer the dishes to a rimmed baking sheet and bake for 20 to 25 minutes, until they are set in the centers and golden brown on top. Don’t over bake or they will be dry.

Pro tips for this recipe

Make sure to thaw and strain the spinach well, or it will add too much moisture to the strata. You can use fresh spinach if you prefer. If using fresh spinach, add a teaspoon of oil to a hot skillet and wilt the spinach first. This will help decrease the moisture and it will intensify the flavor of the spinach.
Make sure to use freshly shredded cheese from a block of cheese. Don’t use pre-shredded cheese. It has a wax coating on it.
You can switch up or combine cheeses in this yummy strata. Try adding mozzarella, parmesan or gouda. They’re all excellent choices for this recipe.
You can prep and refrigerate the strata the night before. This will give it the bread plenty of time to soak up the egg mixture. The next morning remove the strata from the refrigerator about an hour before baking. Bake and serve warm. If you’re prepping and baking the strata the same day, allow it to sit for about 15 minutes before baking to give the bread time to soak up the egg mixture.
Serve strata with some bacon, sausage or fruit on the side for the perfect breakfast.