This healthy spinach and sun-dried tomato strata is my favorite overnight breakfast casserole. Simple to make and packed with flavor, get the recipe now.
Healthy spinach and sun-dried tomato strata is made ahead of time and uses up leftover ingredients.
This strata was born after a night of cooking an Italian meal for guests.
As I was cleaning up, I noticed I still had about half a loaf of ciabatta bread, most of a jar of sun-dried tomatoes, and some shredded cheese.
As I also had eggs and frozen spinach on hand, I knew what I had to make: an overnight breakfast strata.
Almost like a savory bread pudding, this breakfast strata is made by soaking leftover bread in an egg mixture and sprinkling sun-dried tomatoes and spinach on top.
After a rest in the fridge and then cooking for 30 min in the oven, you’ll be rewarded with a custardy, flavor-packed breakfast that’s perfect for feeding a large family or heating throughout the week.
Why you’ll love this recipe
- Puts your leftover crusty bread to good use.
- Can be easily adjusted based on what you have in your fridge.
- Has an irresistible custardy texture.
- Perfect on its own for breakfast or as part of a larger brunch spread.
- Leftovers taste even better!
What is a breakfast strata?
Stratas are the ultimate easy meal as they are super quick to assemble, can be (and should be) prepared overnight, and you can throw in pretty much any ingredients you have leftover in the fridge, freezer, or pantry.
A breakfast strata is simply a breakfast casserole that consists of bread, eggs, and cheese. They can also include veggies and proteins, like veggie sausage or ground turkey.
Ingredients Used to Make Healthy Spinach and Sundried Tomato Strata
- Leftover bread: I find bakery-style sourdough and ciabatta breads to work best in stratas. I don’t recommend softer sandwich breads as you’ll end up with a casserole that’s a bit too mushy.
- Eggs You can’t have a strata without eggs!
- Almond milk I usually use an unsweetened almond or oat milk. But any unsweetened milk alternative or dairy milk will work.
- Spinach: I used frozen spinach, as I usually have a bag on hand. But you can use fresh spinach or kale instead. I’d just sautee them first.
- Sun-dried tomatoes: Use the ones that come in a jar with olive oil, not the ones in a package.
- Dijon mustard: It may sound odd, but trust me!
- Mozzarella cheese: Shredded mozzarella or a bag of shredded Italian cheeses will work.
- Seasonings: Italian seasoning (can use just dried basil if that’s all you have), salt, and pepper.
How to Make an Overnight Healthy Breakfast Strata
My top tip for making this overnight breakfast casserole is not to overthink it. You don’t need exact measurements!
- Cube bread. You can do this by precisely cutting with a knife OR you can just tear the bread into 1-ish inch inch pieces. Again, it doesn’t have to be precise. Place bread in your baking pan.
- Mix together eggs, milk, cheese, and seasonings. Add sun-dried tomatoes and thawed spinach. Pour everything over the bread.
- Let the strata rest in the fridge overnight.
- In the morning, bake in a 350F oven for 40-50 minutes.
Tips for making this recipe
- Use a bakery-style bread that’s slightly stale for best results.
- Assembling this breakfast strata overnight will result in the best texture and flavor.
- If using fresh spinach or kale, sautee it in a bit of oil until it softens.
More healthy overnight breakfast recipes to try
If you tried this healthy spinach and sun-dried tomato breakfast strata or any other recipe on the blog let me know how you liked it by leaving a comment/rating below!
Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
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!).
- 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
Don’t forget to pin for later!