Community recipe
Tomato-Cheddar Breakfast Strata with Spinach
A golden, fluffy breakfast bake layered with juicy tomatoes, tender spinach, and sharp cheddar. Dijon in the custard adds a subtle savory kick; serve it warm for an easy weekend brunch.
- Serves
- 6
- Prep
- 25 min
- Cook
- 40 min
- Difficulty
- easy
Get ready
Ingredients
- 1 tbsp olive oil
- 8 cup day-old breads, cubed into 1-inch pieces; measure after cubing
- 3 cup baby spinaches, washed, dried, and roughly chopped
- 1 cup cherry tomato, washed, dried, and halved
- 1.5 cup sharp cheddar cheese, shredded; measure after shredding
- 8 eggs
- 2 cup whole milk
- 1 tbsp dijon mustard
- 1 tsp kosher salt
- 0.5 tsp ground black pepper
Make it
Instructions
- 01
Heat the oven and grease the dish
Place a rack in the center of the oven and heat to 375°F (190°C). Grease the bottom and sides of a 9-by-13-inch baking dish with 1 tbsp olive oil; set the greased dish aside. | Why: Greasing the dish now helps the baked strata release cleanly.
- 02
Prepare the bread, vegetables, and cheese
Cut 8 cups day-old bread into 1-inch cubes, measuring after cubing. Rinse and thoroughly dry 3 cups baby spinach and 1 cup cherry tomatoes; roughly chop the spinach and halve the tomatoes. Shred 1.5 cups sharp cheddar cheese, measuring after shredding. | Why: Dry vegetables and evenly sized bread pieces keep the custard from turning watery and help it soak in evenly.
- 03
Whisk the seasoned custard
In a large bowl, whisk 8 eggs with 2 cups whole milk, 1 tbsp Dijon mustard, 1 tsp kosher salt, and 0.5 tsp ground black pepper until the mixture is uniformly yellow and no streaks remain. | Why: Thorough whisking distributes the seasoning and helps the custard bake evenly.
- 04
Assemble and soak
Spread the bread cubes in the greased dish. Scatter the spinach and tomatoes evenly over them, then sprinkle with the cheddar. Pour the custard evenly over the top and gently press down with a spatula until the upper bread pieces are moistened. Let stand at room temperature for 10 minutes while the oven finishes heating. | Why: A brief soak lets the bread absorb the custard instead of leaving a dry top.
- 05
Bake until golden and set
Put the dish on the center rack of the 375°F (190°C) oven. Bake uncovered for 35–40 minutes, until the top is golden and puffed, the center no longer looks wet or wobbly, and a thermometer inserted in the center reads 160°F (71°C). If the top browns too quickly, loosely cover with foil for the remaining baking time. | Why: Checking the center ensures the egg custard is fully cooked without drying out the edges.
- 06
Rest and serve
Remove the dish from the oven and let the strata rest for 10 minutes. Cut into 6 portions and serve warm. | Why: Resting firms the custard so the slices hold together.
