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A slice of Sourdough Breakfast Strata on a plate with mixed fruit.
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4.25 from 4 votes

Sourdough Breakfast Strata

Sourdough Breakfast Strata with sun-dried tomatoes, spinach and fontina cheese is perfect for brunch or dinner!
Prep Time15 minutes
Cook Time50 minutes
Chilling Time8 hours
Total Time1 hour 5 minutes
Course: Breakfast
Cuisine: American
Keyword: breakfast, brunch, eggs, sourdough, recipe, spinach
Servings: 8 Servings
Calories: 657kcal
Author: Lisa Johnson

Ingredients

  • 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

Instructions

  • 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.

Notes

Leftover strata can be stored in an airtight container inside the refrigerator for up to 4 days. Reheat in the microwave or air fryer and serve.

Nutrition

Calories: 657kcal | Carbohydrates: 41g | Protein: 33g | Fat: 40g | Saturated Fat: 15g | Cholesterol: 281mg | Sodium: 935mg | Potassium: 604mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4365IU | Vitamin C: 14.1mg | Calcium: 547mg | Iron: 5.3mg