Christmas Breakfast Strata

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

Christmas Breakfast Strata with Spinach, Tomatoes & Gruyere Cheese

An excellent strata with an Italian flare - great any time of year, but the gorgeous red-and-green color scheme make it perfect for Christmas breakfast or brunch!

4.54 from 26 votes

Print Pin Rate

Course: Breakfast

Cuisine: Italian

Keyword: Breakfast Strata, Christmas Day Breakfast, Easy Strata Recipe

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 13 hours

Servings: 12 servings

Author: Dena Norton

Ingredients

• 2 tsp ghee or butter melted2 tsp ghee or butter melted
• 1 small shallot1 small shallot
• 3 cups milk or half and half3 cups milk or half and half
• 8 large eggs8 large eggs
• 10 oz Gruyere cheese grated10 oz Gruyere cheese grated
• 1 cup Parmesan cheese grated1 cup Parmesan cheese grated
• 1/4 tsp cayenne pepper1/4 tsp cayenne pepper
• 1 tsp salt1 tsp salt
• 1/4 tsp black pepper1/4 tsp black pepper
• 1 small loaf 16oz sourdough bread, cut into 1" cubes1 small loaf 16oz sourdough bread, cut into 1" cubes
• 1 large bunch spinach stems removed (or 10oz bag fresh baby spinach)1 large bunch spinach stems removed (or 10oz bag fresh baby spinach)
• 6 large basil leaves chopped6 large basil leaves chopped
• 1 jar 6.5 oz sun-dried tomatoes in olive oil with Italian herbs, drained and sliced into thick strips1 jar 6.5 oz sun-dried tomatoes in olive oil with Italian herbs, drained and sliced into thick strips

Instructions

• Melt butter/ghee in saute pan. Add shallot and cook until translucent, stirring occasionally.
• In a large bowl, whisk the milk, eggs, Gruyere 3/4 cup Parmesan cheese, cayenne, salt, and pepper in a large bowl.
• Add the bread cubes, cooked shallot, spinach leaves, half the chopped basil leaves, and half the sun-dried tomatoes, folding gently to coat.
• Pour mixture into 3 quart baking dish, then top with remaining basil and tomatoes.
• Cover and refrigerate overnight.
• 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.
• Turn off oven, allowing strata to rest inside for an additional 10 minutes before removing from oven to serve.

Notes

• 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

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