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Christmas Breakfast Strata

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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!

An overhead shot of a breakfast strata in a white dish topped with sun dried tomatoes and spinach

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

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.
 

Step by step photos for making a breakfast strata

our mixture into 3 quart baking dish, then top with remaining basil and tomatoes. Cover and refrigerate overnight.
 
The next day sprinkle the strata with the remaining 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.

A close up of a slice of breakfast strata with spinach

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
4.69 from 16 votes
Print
Christmas Breakfast Strata with Spinach, Tomatoes & Gruyere Cheese
Prep Time
10 mins
Cook Time
1 hr
Total Time
13 hrs
 
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!
Course: Breakfast
Cuisine: Italian
Keyword: Breakfast Strata, Christmas Day Breakfast, Easy Strata Recipe
Servings: 12 servings
Author: Back To The Book Nutrition
Ingredients
  • 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
Instructions
  1. Melt butter/ghee in saute pan. Add shallot and cook until translucent, stirring occasionally.
  2. In a large bowl, whisk the milk, eggs, Gruyere 3/4 cup Parmesan cheese, cayenne, salt, and pepper in a large bowl.
  3. Add the bread cubes, cooked shallot, spinach leaves, half the chopped basil leaves, and half the sun-dried tomatoes, folding gently to coat.
  4. Pour mixture into 3 quart baking dish, then top with remaining basil and tomatoes.
  5. Cover and refrigerate overnight.
  6. 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.
  7. Turn off oven, allowing strata to rest inside for an additional 10 minutes before removing from oven to serve.
Recipe 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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Reader Interactions

Comments

  1. Stine Mari says

    December 7, 2018 at 3:08 pm

    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!

    Reply

  7. Emmeline says

    December 19, 2018 at 1:12 pm

    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!)

    Reply

  9. S. Malakar says

    January 2, 2019 at 9:11 am

    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!

    Reply

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