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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!
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


  • 2 tsp ghee or butter melted
  • 1 small shallot
  • 3 cups milk or half and half
  • 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


  • 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.


  • 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