Name: Spinach and Cheddar Strata
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 teaspoon extra-virgin olive oil; 10 ounces spinach; 3 cups day-old bread cubes (1 inch); 5 large eggs, lightly beaten; 1 cup whole milk; 1.25 cups grated sharp white cheddar (3 ounces); Coarse salt and ground pepper

Prep Time:

10 mins

Cook Time:

30 mins

Total Time:

40 mins

Servings:

4

Our spinach and cheddar strata recipe is a cheesy, hearty egg bake that's just as delicious for breakfast as it is for lunch or dinner. More similar to a custard or bread pudding than a frittata, it’s made with fresh spinach (though you can use frozen), shredded cheddar cheese, eggs, and day-old bread. A cup of whole milk keeps everything nice and moist and a bit of salt and pepper is all that’s needed for seasoning. You can divide the mixture among four ramekins for individual servings or bake it all together in a two-quart baking dish. The best part? This strata can be prepared the night before and baked off for breakfast in the morning, making it great for when you're hosting overnight guests.

Ingredients for Spinach Strata

Spinach: We love the flavor and texture that sautéed fresh spinach adds to this recipe, but you can certainly use frozen and thawed spinach to cut down on prep time. Either way, make sure you squeeze out as much liquid as possible to keep the strata from becoming soggy and spongey. A ricer works great for this task, but if you don't have one, use a colander and spatula to press the liquid out instead.

Cheddar cheese: Whenever possible, we recommend buying a block of cheese and shredding it yourself at home. Not only will it have a better flavor, it will melt most lusciously as it doesn't contain any anti-caking agents, like the pre-shredded kind. Sharp white cheddar cheese is our pick for this recipe, but you can use a sharp or mild yellow cheddar instead.

Eggs: This recipe calls for five eggs, which bake up fluffy and tender while also lending a solid dose of filling protein. If any shell pieces make their way into the bowl, use a broken shell half or a finger dipped in water to fish them out.

Day-old bread: Using slightly stale bread is the key to a good strata, as the dry cubes will help soak up the egg-milk mixture better than the fresh stuff. Any sturdy bread will work for this dish, from sourdough to French or Italian.

Milk: A cup of whole milk works in tandem with the eggs to bind the strata and keep it nice and moist. You can use half-and-half for an even richer egg bake, or reduced-fat milk if you'd prefer; we don't recommend making this with non-fat milk.

Make Ahead

Strata(s) can be assembled the night before and baked before serving. Cover and refrigerate until you're ready to bake. They may need a few additional minutes in the oven if prepared ahead of time; cut into one before serving to make sure the center is fully set.

If using one larger baking dish instead, plan to bake the strata for about 35 minutes.

Ingredients

1 teaspoon extra-virgin olive oil
10 ounces spinach
3 cups day-old bread cubes (1 inch)
5 large eggs, lightly beaten
1 cup whole milk
1 ¼ cups grated sharp white cheddar (3 ounces)
Coarse salt and ground pepper

Directions

Heat oven; cook spinach:

Preheat oven to 400°F. In a large skillet, heat oil over medium-high. Add spinach and cook, stirring constantly, until wilted, about 2 minutes.
Drain spinach; divide bread and spinach among baking dishes:

Transfer to a colander and drain, pressing with a rubber spatula to release as much liquid as possible. Divide bread and spinach among 4 small, shallow 8-ounce baking dishes.
Whisk and add remaining ingredients, saving some cheese for topping:

In a medium bowl, whisk together eggs, milk, and 3/4 cup cheese. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Divide mixture evenly among baking dishes and top with 1/2 cup cheese.
Bake on a rimmed baking sheet:

Set dishes on a rimmed baking sheet and bake until set in middle and golden brown on top, 20 to 25 minutes.