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Overnight Sourdough Breakfast Strata filled with eggs, milk, spinach, Italian fontina cheese, and sun-dried tomatoes is the perfect recipe for family brunch or dinner.
We all have comfort foods, right? For me, that would be fresh, tangy sourdough bread that has been grilled for sandwiches or baked into this delicious breakfast strata.
It all started back when I was in college and I tried my first Frisco Burger, I was hooked on the unique flavor and texture of sourdough bread.
Images updated on March 28, 2022
Gourmet Tuna Sandwiches are my go-to quick and easy sandwich, but last weekend I wanted something hearty enough for breakfast or dinner. This amazingly delicious Sourdough Breakfast Strata is exactly what I was looking for!
It is also the perfect solution for Easter or Mother’s Day brunch! Once the prep is done the night before, you just have to pop it in the oven in the morning for a stress-free entrée. We all know how crazy holiday meals can get, right?
- Sourdough bread is the star of this dish. Use bread that is several days old, or leave it out on the counter for a couple of hours to dry out.
- Eggs acts as a binder and when mixed together with the milk they create a delicious onion, garlic, and spinach filling with just a hint of cayenne.
- Grated Fontina or Gruyère cheese add lots of cheesy flavor.
Be sure to check out the detailed printable recipe card below
How to make Sourdough Breakfast Strata
Cut bread into cubes and set aside to dry slightly. You want bite sized pieces about 1-inch square.
I just laid them out on the cutting board while I was preparing the filling.
In a large skillet, heat oil over medium heat. Add the onion and cook until softened, 3 to 4 minutes. Stir in the thyme and garlic.
Next, stir in half of the baby spinach.
Cook until spinach is wilted.
Now add remaining spinach. When spinach is completely wilted, remove from heat and allow to cool for 10 minutes.
In a large bowl, whisk together eggs, milk, and cayenne pepper.
Stir in the spinach mixture, set aside.
Butter the bottom and sides of a 9 x 13 inch baking dish. Spread half of the bread cubes across the bottom of the pan. Sprinkle with half of the Fontina cheese.
Pour half of the spinach and egg mixture over the bread cubes and cheese.
Add the remaining bread cubes and cheese, then pour the remaining spinach and egg mixture over the top.
Press down on the strata to compress the ingredients and make sure the filling spreads across the bread cubes.
Sprinkle the chopped sun-dried tomatoes and Parmesan cheese over the top.
Cover with foil and place in the refrigerator for at least 8 hours.
Preheat oven to 350 degrees. Bake strata uncovered for 50 to 60 minutes, until golden brown and custard is set. Remove from oven and cool for 15 minutes before serving.
Make sure you grab an outside piece, the butter makes the edges extra crispy and buttery flavored. The center is cheesy and custardy (not sure that is a real word), and the entire strata is loaded with flavor from the spinach, onions, and tomatoes…Yum!
Tools used to create this recipe
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
- Large Mixing Bowl
- Measuring Cup
- Cutting Board, Bread Knife & Chefs Knife
- Garlic Rocker
- Box Grater
- Wood Turner
- Wire Whisk
- Enameled Cast Iron Skillet
- 13 x 9 Baking Dish
More delicious sourdough recipes
- Sourdough Bread
- Gourmet Tuna Melt
- Turkey Apple Panini
- Frisco Burgers
- Shrimp Grilled Cheese
- Pizza Margherita Grilled Cheese
- Grilled California Club
Leftover sourdough also make delicious Crunchy Garlic Croutons as well!
You can see how much I love sourdough bread, how about you?
If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!
Sourdough Breakfast Strata
- 1 pound sourdough bread cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 1 tablespoon dried thyme
- 2 cloves fresh garlic minced
- sea salt and black pepper
- 10 ounces baby spinach or substitute chopped kale
- 8 large eggs
- 2.67 cups whole milk I used unsweetened cashew milk (2 2/3 cup)
- .25 teaspoon cayenne pepper* or more to taste
- 3 cups grated fontina cheese
- 9 oil packed sun-dried tomatoes diced
- 0.5 cup grated Parmesan cheese
- unsalted butter to butter baking dish
- Cut bread into cubes and set aside to dry slightly.
- In a large skillet, heat oil over medium heat. Add the onion and cook until softened, 3 to 4 minutes.
- Stir in the thyme and garlic and half of the baby spinach.
- Cook until spinach is wilted, then add remaining spinach.
- When spinach is completely wilted, remove from heat and allow to cool for 10 minutes.
- In a large bowl, whisk together eggs, milk, and cayenne pepper.
- Stir in the spinach mixture, set aside.
- Butter the bottom and sides of a 9 x 13 inch baking dish. Spread half of the bread cubes across the bottom of the pan.
- Sprinkle with half of the Fontina cheese.
- Pour half of the egg mixture over the bread cubes, then the remaining bread cubes, cheese and egg mixture.
- Lightly press down to make sure all of the bread cubes are coated.
- Top strata with chopped sun-dried tomatoes and sprinkle with Parmesan cheese.
- Cover with foil and place in the refrigerator for at least 8 hours.
- Preheat oven to 350 degrees.
- Bake strata uncovered for 50 to 60 minutes, until golden brown and custard is set.
- Remove from oven and cool for 15 minutes before serving.