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This breakfast casserole is a natural make-ahead choice, as the egg mixture needs plenty of time to soak into the bread before baking. Plus, it's equally delicious hot, room temperature or cold, so guests can help themselves as they wake up.

EatingWell Magazine, December 2021


Credit: Victor Protasio

Recipe Summary

30 mins
10 hrs 15 mins


Ingredient Checklist


Instructions Checklist
  • Coat a 9-by-13-inch baking dish with cooking spray.

  • Heat oil in a large skillet over medium-high heat. Add scallions and leek; cook, stirring occasionally, until soft and browned on the edges, 8 to 10 minutes. Add spinach, 1/4 teaspoon ground pepper, 1/8 teaspoon salt and crushed red pepper; cook until the water has evaporated, about 2 minutes more.

  • Lay one-third of the bread in a single layer in the prepared pan. Dot with one-third of the spinach mixture. Sprinkle with 1/2 cup feta and 1/4 cup Parmesan. Repeat the layers twice more with the remaining bread, spinach mixture and cheeses.

  • Whisk eggs, milk, mustard and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt in a large bowl until smooth. Pour the mixture evenly over the strata. Gently press down on the top layer of bread to make sure it's submerged. Cover with plastic wrap and refrigerate for at least 8 hours or up to 2 days.

  • When you're ready to bake, let the strata stand at room temperature for 45 minutes. Preheat oven to 350°F.

  • Bake the strata until puffed and golden brown and a knife inserted in the middle comes out clean, 50 to 60 minutes. Let stand for at least 5 minutes before serving.

To make ahead

Prepare through Step 4 and refrigerate for up to 2 days.

Nutrition Facts

1 1/2 cups
388 calories; fat 18g; cholesterol 217mg; sodium 832mg; carbohydrates 34g; dietary fiber 5g; protein 23g; sugars 8g; niacin equivalents 3mg; saturated fat 8g; vitamin a iu 6228IU; vitamin b6 1mg; potassium 565mg.