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Spinach and Cheddar Strata


This is a great option for a vegetarian dinner; the eggs, cheese, and milk provide plenty of protein.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, May 2010


  • 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 1/4 cups grated sharp white cheddar (3 ounces)
  • Coarse salt and ground pepper


  1. Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Add spinach and cook, stirring constantly, until wilted, about 2 minutes. 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.

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

Cook's Notes

The strata can be assembled and refrigerated for up to 6 hours. You can also make it in an 8-inch square baking dish; cook for 35 minutes.

Reviews Add a comment

  • ChefTBaks
    11 OCT, 2016
    Made this about a year and a half ago. Been meaning to make it again. Very tasty!!
  • ceerock
    20 MAR, 2015
    extremely bland. note that those who say it's good added garlic. that would help a lot i'm sure. but as written, it has no flavor.
  • shawnaturner
    5 JAN, 2013
    This is really good. I add garlic and broccoli for the crunch and texture. Next time, I'll substitute the spinach with kale. Make sure you use a shallow dish when baking; deep dishes take a really long time to cook.
  • brieh
    28 OCT, 2011
    This was so easy and very good. I baked it all in one 8x8 casserole dish at 400 for 35-40 minutes
  • rularulz
    15 FEB, 2011
    Very yummy and easy. I sauteed the spinach with garlic. Also didn't have day old bread so made it with fresh bread but toasted it a bit. Also made it in large dish and still worked. Loved it.
  • tracygold
    12 NOV, 2010
    can you make this in one large dish instead of the individual ones?
  • MS112598013
    11 NOV, 2010
    I made this tonight and both my partner and I loved it. For the bread, I used a crusty loaf of rosemary potato bread. I also added garlic when saut?ɬ
  • kbottani
    1 JUN, 2010
    Not a favorite of mine. The flavor was probably fine, but the texture really turned me off. I think it may have been my choice in bread. Left a weird feeling on my tongue. I used Dubliner for the cheese. Will not make again!