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Savory Breakfast Strata

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Prep Time 20 minutes
Cook Time 55 minutes
cooling 8 hours
Servings 8

Ingredients
  

  • Strata:
  • 1 loaf 400g crusty bread, cut into 1-inch cubes
  • 2 tablespoons olive oil or unsalted butter
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 1 red bell pepper diced
  • 2 cups fresh spinach roughly chopped
  • 1 cup mushrooms sliced
  • 1 teaspoon salt divided
  • ½ teaspoon black pepper divided
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1½ cups shredded Gruyère or sharp cheddar divided
  • Custard:
  • 8 large eggs
  • 2½ cups whole milk
  • ½ cup heavy cream
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon nutmeg
  • Topping:
  • Fresh chives or parsley chopped
  • Flaky sea salt

Instructions
 

  • Sauté onion in olive oil for 5 minutes. Add garlic and bell pepper, cook 3 minutes.
  • Add mushrooms and cook until browned and moisture has evaporated, 4–5 minutes.
  • Add spinach and stir until wilted. Season with salt and pepper. Cool slightly.
  • Grease a 9x13 inch baking dish.
  • Layer half the bread cubes, half the vegetables, and half the cheese.
  • Repeat with remaining bread, vegetables, and cheese.
  • Whisk eggs, milk, cream, mustard, salt, pepper, and nutmeg until smooth.
  • Pour custard evenly over the dish. Press bread down to absorb liquid.
  • Cover tightly and refrigerate overnight or at least 8 hours.
  • Remove from fridge 30 minutes before baking.
  • Preheat oven to 175°C (350°F).
  • Bake uncovered 50–55 minutes until top is deep golden and center is set.
  • Rest 10 minutes before slicing.
  • Top with fresh chives and flaky sea salt. Serve warm.

Notes

  • Use stale or day-old bread for best texture — fresh bread goes gummy
  • Dry fresh bread cubes in a low oven for 10 minutes if needed
  • Press bread down into custard and check again after 30 minutes in the fridge
  • Always rest 30 minutes at room temperature before baking
  • Do not overbake — a slight jiggle in the center is fine when you pull it out
  • Tent loosely with foil if the top browns too fast
  • Cook vegetables until completely dry before layering — wet vegetables make the strata watery
  • Freeze fully baked portions for up to 2 months
  • Halve the recipe and use an 8x8 dish for a smaller batch
  • Any sturdy crusty bread works — sourdough is the best choice