Description
This Croissant Strata with Spinach, Feta, and Gruyere is a decadent and savory breakfast casserole, featuring layers of buttery croissant cubes soaked in a flavorful egg custard with tender sautéed spinach and rich cheeses. Perfectly baked until golden and custardy, it’s an elegant yet easy dish ideal for brunch or a special breakfast gathering.
Ingredients
Scale
Strata Base
- 3-4 croissants (about 8.5 oz), cut into 2-inch cubes
Custard
- 10 large eggs
- 2 cups milk
- 1 tsp Dijon mustard
- 1/8 tsp nutmeg
- 1/2 tsp salt (plus more to taste)
- 1/4 tsp black pepper (plus more to taste)
- 1/8 tsp cayenne pepper
Spinach Mixture
- 1 shallot, minced
- 2 tbsp olive oil or butter, divided
- 12 oz frozen chopped spinach, thawed and squeezed dry
Cheeses
- 1 cup Gruyere cheese, shredded
- 1 cup feta cheese, crumbled
Instructions
- Preheat and Toast Croissants: Preheat your oven to 350°F (175°C). Spread the croissant cubes on a baking sheet and lightly toast them in the oven for about 5 minutes. Once toasted, set them aside to cool slightly.
- Make the Egg Custard: In a large mixing bowl, whisk together the eggs, milk, Dijon mustard, nutmeg, salt, black pepper, and cayenne pepper until smooth and well combined. This mixture will soak into the croissants to create a rich custard.
- Prepare the Spinach: Heat 1 tablespoon of olive oil or butter in a skillet over medium heat. Add the minced shallot and sauté until soft and fragrant, about 2-3 minutes. Add the thawed, well-drained spinach to the skillet, season with salt and pepper, and cook for an additional 2-3 minutes to remove excess moisture. Remove from heat.
- Assemble the Strata: Grease a 9×13-inch baking dish lightly. Begin by layering half of the croissant cubes evenly in the dish. Next, spread half of the spinach mixture over the croissants, followed by half of the shredded Gruyere and crumbled feta cheese. Pour half of the egg custard over these layers. Repeat the layering with the remaining croissants, spinach, Gruyere, feta, and custard. Gently press down on the strata to ensure everything is well combined and soaked.
- Chill the Strata: Cover the baking dish tightly with foil and refrigerate for at least 2 hours or preferably overnight. This resting period allows the croissants to absorb the custard thoroughly, resulting in a tender and flavorful bake.
- Bake: Remove the strata from the refrigerator and let it sit at room temperature for about 30 minutes. Then bake covered with foil in the preheated oven for 30 minutes. Remove the foil and continue baking for an additional 20-30 minutes, until the custard is fully set and the top is golden brown.
- Rest and Serve: Allow the strata to rest for 5 minutes after baking to set up. Slice into portions and serve warm for a delicious brunch or breakfast treat.
Notes
- Using day-old croissants will help prevent sogginess, but fresh croissants can be toasted briefly as described.
- Be sure to squeeze excess moisture out of the spinach to avoid a watery strata.
- You can substitute spinach with other greens like kale or swiss chard if preferred.
- For a make-ahead dish, refrigerate overnight after assembling to deepen flavors and improve texture.
- Letting the strata rest after baking helps it hold its shape when sliced.
