Spinach and Sun-Dried Tomato Strata

A great use for leftover bakery bread, this spinach and sun-dried tomato strata is a healthy meal perfect for brunch or breakfast for dinner (it also makes for awesome leftovers to pack for lunch!).
Prep Time15 mins
Cook Time45 mins
Resting time2 hrs
Total Time1 hr
Course: Breakfast
Cuisine: American
Keyword: Healthy breakfast, Healthy Casserole, Make Ahead
Servings: 4
Calories: 305kcal
Author: Kelli


  • ½ loaf couple-days-old ciabatta or sourdough bread about 7-oz
  • 6 large eggs
  • 1 ½ cups unsweetened almond or oat milk or milk of choice
  • ½ tablespoon Dijon mustard
  • ½ tsp Salt or more to taste
  • ½ tsp Pepper or more to taste
  • ¾ tsp dried Italian seasoning
  • ¼ cup + 2 tablespoons shredded mozzarella cheese separated
  • 1/3 cup sun-dried tomatoes drained of oil
  • 7 oz frozen spinach thawed and squeezed of liquid


  • Spray a 8×12 pan with olive oil spray.
  • Cut bread into 1-inch cubes or tear into pieces. Place cubes in prepared pan.
  • In a large mixing bowl, whisk eggs, almond milk, mustard, salt, pepper, and Italian seasoning. Stir in ¼ cup mozzarella cheese.
  • Chop sun-dried tomatoes and thawed spinach. Add to egg mixture. Note: If using raw baby spinach, sautee in a splash of olive oil until wilted. Let cool slighlty before adding to egg mixture.
  • Pour egg and spinach mixture over bread cubes. Sprinkle remaining 2 tablespoons mozzarella cheese.
  • Place in fridge overnight.
  • In the morning, preheat oven to 350F. Bake for 40-50 minutes, or until eggs are set and bread is browning.
  • Cut into slices and enjoy!


Nutrition for 1/4 of recipe: 305 calories, 4 g saturated fat, 34 g carbohydrate, 3 g fiber, 18 g protein