An excellent and delicious breakfast strata with an Italian flare. This is great any time of the year, but the red tomatoes & green spinach make it perfect for Christmas breakfast or brunch!
We don’t typically eat a big breakfast on Christmas morning, but this Christmas Breakfast Strata makes me want to change that tradition.
First, it’s just lovely.
Second, it’s delicious, and it’s even better the next day!
Third, the recipe includes 3 different vegetables to get your Christmas Day eating started off on the right foot!
How To Make Breakfast Strata
Ok, I’ll admit it’s not light. This is definitely holiday fare – butter, two kinds of cheese, the whole bit…but, if you’re going to enjoy a few holiday indulgences, you may as well get some veggies in while you do it, right?
I love the deep red and green from the sun-dried tomatoes and cooked greens. I love the golden crust on the surface. I love the rich Gruyere cheese melted into every bite with a touch of contrast from the salty Parmesan.
I know, I know – French cheese in an otherwise Italian strata. I guess I could have used (Italian) Fontina, but I have a thing for buttery, melted Gruyere.
The only improvement I can think of would be to add some pastured bacon or pancetta.
Tips For Making A Breakfast Strata
- This is a great recipe for using up leftovers. If you have leftover roast veggies or even roast meats you can add them
- I used sourdough bread for this but if you have any leftover stale bread you can use that
- This strata is very easy to prepare so it makes a great prep ahead breakfast. Simply prep it the night before then all you need to do it pop it in the oven in the morning
- If you’re not sure if the strata is ready make a small cut in the middle if it still seems too soft then put it back in the oven for 5-10 minutes
- This is delicious the next day. Keep it in the fridge covered in foil then reheat in the oven for 10-15 minutes until hot all the way through
- If you don’t have Gruyere cheese you could use Comte, Fontina or even a sharp white cheddar
- 2 tsp ghee or butter melted
- 1 small shallot
- 3 cups milk
- 8 large eggs
- 10 oz Gruyere cheese grated
- 1 cup Parmesan cheese grated
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 1/4 tsp black pepper
- 1 small loaf 16oz sourdough bread, cut into 1" cubes
- 1 large bunch spinach stems removed (or 10oz bag fresh baby spinach)
- 6 large basil leaves chopped
- 1 jar 6.5 oz sun-dried tomatoes in olive oil with Italian herbs, drained and sliced into thick strips
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Melt butter/ghee in saute pan. Add shallot and cook until translucent, stirring occasionally.
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In a large bowl, whisk the milk, eggs, Gruyere 3/4 cup Parmesan cheese, cayenne, salt, and pepper in a large bowl.
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Add the bread cubes, cooked shallot, spinach leaves, half the chopped basil leaves, and half the sun-dried tomatoes, folding gently to coat.
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Pour mixture into 3 quart baking dish, then top with remaining basil and tomatoes.
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Cover and refrigerate overnight.
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The next day, preheat the oven to 350 degrees. Sprinkle the strata with the remaining 1/4 cup grated Parmesan, then bake uncovered until golden brown and almost set, approximately 45 minutes.
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Turn off oven, allowing strata to rest inside for an additional 10 minutes before removing from oven to serve.
- This is a great recipe for using up leftovers. If you have leftover roast veggies or even roast meats you can add them
- I used sourdough bread for this but if you have any leftover stale bread you can use that
- This strata is very easy to prepare so it makes a great prep ahead breakfast. Simply prep it the night before then all you need to do it pop it in the oven in the morning
- If you're not sure if the strata is ready make a small cut in the middle if it still seems too soft then put it back in the oven for 5-10 minutes
- This is delicious the next day. Keep it in the fridge covered in foil then reheat in the oven for 10-15 minutes until hot all the way through
- If you don't have gruyere cheese you could use comte, fontina or even a sharp white cheddar
- Pastured bacon or pancetta would add even more depth of flavor to this already-delicious recipe!
Adapted from Food Network Magazine
We always eat a big breakfast on Christmas morning (which is Dec 24th in Norway), and it usually involves bread, scrambled eggs and different meats. This dish kind of feels like all of these in one! And I love that you can make it the day before and just pop it in the oven on Christmas morning. Great recipe!
Yes, it’s a perfect for Christmas breakfast! š
What a perfect Christmas breakfast option. I love this idea of a fast and easy meal. Thanks for sharing!
You’re welcome! Merry Christmas!
Loving the sun-dried tomatoes! This looks like an incredible hearty breakfast to kick off a holiday morning!
This sounds like such a good breakfast idea! Nothing better than a relaxing holiday morning š
Looks amazing and loaded with all the goodness. I’m all about easy and delicious recipes, this breakfast strata would be amazing any day through the year
Yes, definitely great any time of year!
I love to have a big family brunches on the weekends! This breakfast casserole will be happening soon! Yummy!
Yes, this is absolutely perfect brunch food!
Can you believe I’ve never had a Strata in my life? I’ve kept seeing them all over the web and always thought yes, yes, this I have to try. Now this one might just be the one to get me there – it looks so delicious! (And the Christmas appropriate colors are a real bonus!)
You’ll love it, Emmeline!
This is beautiful and sooo perfect for Christmas morning! I love all of those Italian flavors!
Thank you!
We always eat a big breakfast on Christmas morning (which is Dec 24th in Norway), and it usually involves bread, scrambled eggs and different meats. This dish kind of feels like all of these in one! And I love that you can make it the day before and just pop it in the oven on Christmas morning. Great recipe!
Thank you and your Christmas breakfast tradition sounds great too!
Not just for Christmas, i’d be more than happy to eat this for breakfast any day any time. It looks so filling and absolutely delicious!
Thanks, Jo.