Strata (Baked Egg Breakfast Casserole)

This baked egg strata combines crusty bread, spinach, roasted red peppers, prosciutto, and a mix of chevre and Parmesan cheeses for a hearty breakfast or brunch casserole. Packed with vegetables, protein, and rich flavors, it’s perfect for feeding a crowd or prepping ahead for busy mornings.

Ingredients

• 2 tsp olive oil, plus more for greasing the baking dish
• 3 cups chopped spinach, packed
• 4 cloves garlic, minced
• 1 lb crusty bread (about 6 cups), cut into large cubes
• 4 oz chevre (goat cheese)
• 1 cup shredded Parmesan cheese
• 3 large roasted red peppers, chopped (about 1 cup)
• 3 oz prosciutto, torn into bite-size pieces
• 4 scallions or chives, chopped
• 8 eggs
• 3 cups whole milk
• 1 tsp Italian seasoning
• 1 tsp kosher salt
• 1/2 tsp black pepper

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Instructions

Prep the Ingredients

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with olive oil and place it on a baking sheet.

Cook the Spinach

1. Heat 2 tsp olive oil in a large skillet over medium heat.
2. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Add the spinach and cook until wilted and most of the moisture evaporates. Remove from heat.

Assemble the Strata

1. Arrange half of the bread cubes in a single layer in the prepared baking dish.
2. Layer on 1/3 of the cheeses, roasted red pepper, spinach, prosciutto, and scallions.
3. Add another layer of bread and repeat the process until all ingredients are used, finishing with a layer of bread on top.

Add the Egg Mixture

1. In a large bowl, whisk together eggs, milk, Italian seasoning, salt, and pepper.
2. Pour the egg mixture evenly over the layered bread and fillings.

Bake

1. Transfer the baking dish to the oven and bake for 60–70 minutes, or until a knife inserted in the center comes out clean.
2. The strata should be puffed and slightly golden on top.

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Why You’ll Love This Recipe

This baked egg casserole combines fresh vegetables, cheeses, and prosciutto for a hearty and flavorful breakfast or brunch. It’s a make-ahead recipe that’s perfect for feeding a crowd or preparing for busy mornings.

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Tips

• Use day-old or lightly toasted bread to absorb the egg mixture without becoming soggy.
• Allow the strata to rest 10 minutes before slicing for cleaner cuts.
• Pre-roast or use jarred roasted red peppers for convenience.
• Fresh herbs like parsley or basil can be added for extra flavor.

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Variations and Substitutions

• Meat: Swap prosciutto for cooked bacon, sausage, or ham.
• Cheese: Use feta, Gruyère, or mozzarella instead of chevre and Parmesan.
• Vegetables: Add mushrooms, zucchini, or kale for a veggie boost.
• Milk: Substitute whole milk with half-and-half or a non-dairy milk option.

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FAQs

Can this be made ahead of time?
Yes, assemble the strata the night before, cover, and refrigerate. Bake in the morning for a fresh, hot breakfast.

Is it freezer-friendly?
Yes, bake first, then cool completely and wrap tightly. Freeze for up to 2 months and reheat in the oven.

How do I know when it’s done?
The top should be golden and a knife inserted in the center should come out clean.

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Serving

Serve warm for breakfast or brunch. Pair with fresh fruit, a light salad, or a side of roasted potatoes.

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Suggestions

• Add a drizzle of hot sauce or salsa for a zesty twist.
• Sprinkle extra cheese on top for a golden crust.
• Cut into squares for easy serving at brunch gatherings.
• Serve with fresh herbs for color and added flavor.