Description
This easy egg strata recipe offers a satisfying, cheesy, and hearty meal perfect for weekend mornings or as a family-friendly make-ahead dinner. It fills your home with wonderful aromas as it bakes, providing a truly comforting experience.
Ingredients
- 14 oz day-old sourdough or challah, cut into 1-inch cubes
- 10 large eggs
- 2 cups whole milk
- 0.5 cup heavy cream
- 0.5 cup vegetable broth
- 1 small red onion (about 5.3 oz), finely diced
- 5 oz fresh baby spinach
- 7 oz jarred roasted red peppers, drained and roughly chopped
- 2 teaspoons Za’atar spice blend
- 1.5 teaspoons ground sumac, divided (1 tsp for mixture, 0.5 tsp for garnish)
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 5.3 oz feta cheese, crumbled
- 0.25 cup fresh flat-leaf parsley, finely chopped (for garnish)
- Olive oil, for greasing, sauteing, and garnish
Instructions
- Prepare Baking Dish: Lightly grease a 9×13 inch baking dish with olive oil. Spread the bread cubes evenly in the dish.
- Saute Vegetables: Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook diced red onion for 5-7 minutes until soft. Stir in baby spinach until wilted, 2-3 minutes.
- Whisk Egg Mixture: In a large bowl, whisk together the 10 large eggs, whole milk, heavy cream, vegetable broth, Za’atar spice blend, 1 teaspoon ground sumac, kosher salt, and freshly ground black pepper until well combined.
- Layer Ingredients: Scatter the cooked onion and spinach mixture, drained and chopped roasted red peppers, and crumbled feta cheese over the bread in the baking dish. Carefully and evenly pour the whisked egg mixture over the layered ingredients. Gently press the bread with a spoon to ensure liquid absorption.
- Chill Strata: Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This crucial soak ensures a wonderfully custardy texture.
- Bake and Rest: Preheat oven to 350F (175C). Let the strata sit at room temperature for 20-30 minutes before baking. Bake covered loosely with foil for 30 minutes. Remove the foil and bake for an additional 25-35 minutes more, or until golden brown, visibly puffed, and a knife inserted centrally comes out clean. Rest for 10-15 minutes before slicing and serving.
Notes
Do not skip the 4-hour (or overnight) chilling period; it is crucial for a perfectly custardy, non-soggy texture. Avoid over-baking, as this can lead to a dry, rubbery strata. Watch for a golden top and a clean knife test. Use high-quality, fresh ingredients like good sourdough and fresh eggs for the best flavor and texture. For variations, use gluten-free bread, plant-based milk and dairy-free feta for dairy-free, or egg substitutes and vegan cheese for a plant-based version.
- Prep Time: 40 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Dinner
- Method: Baking
- Cuisine: Mediterranean-American
Nutrition
- Serving Size: 1 slice (about 180 g)
- Calories: 380 calories
- Sugar: 3 g
- Sodium: 575 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 245 mg
Keywords: egg strata, breakfast casserole, make-ahead, cheesy, savory, sourdough, challah, Mediterranean, easy dinner, family-friendly