This will help it hold together when you get into it and also helps avoid burnt mouths.

Let the strata rest for 15 minutes before serving.

Check periodically: Regardless of baking time, begin checking periodically towards the end of the baking time to make sure your strata does not overcook.

Then uncover and continue cooking for 40-45 minutes more, or until the custard is set and the strata is golden on top.

If your strata was chilling in the fridge: Bake the strata covered with aluminum foil for 30 minutes.

Then uncover and continue cooking for 30-40 minutes more, or until the custard is set and the strata is golden on top.

If your strata was sitting on the counter: Bake the strata covered with aluminum foil for 20 minutes.

(I usually let it sit on the counter for an hour and then place it right in the oven.) Place in the fridge and let the strata chill for at least 1 hour and up to overnight.

Let sit: Cover with plastic wrap and let the croissants soak up the liquid.

Pour the custard over the croissant layers.

Repeat until you have used up all the croissant chunks, spinach and cheeses. Make sure you spread out the spinach mixture. Top with ⅓ of the spinach mixture and ⅓ of the cheeses.

Add strata layers: Spread ⅓ of the croissant chunks across the bottom of the pan.

Prep baking dish: Grease a 9×13 baking dish with the 1 tablespoon of butter.

In a large bowl combine the eggs, milk, heavy cream, salt and black pepper.

Add ¼ cup water and cook uncovered until spinach has wilted and the liquid has evaporated. Season and cook: Add a pinch of salt, stirring to incorporate.

Add spinach and herbs: Add the chopped spinach, thyme, sage and parsley.

Cook garlic: Add the minced garlic and cook about 30 seconds, stirring constantly.

Add onion and cook for a few minutes, stirring frequently, until the onions become slightly translucent.

Cook onions: In a skillet over medium heat melt the butter.

Mozzarella & Parmigiano-Reggiano: You can replace these with other kinds of cheese if that is what you have on hand.Īlthough this strata recipe has a nice number of ingredients, making it is incredibly easy.

If using frozen croissants let them thaw out in the fridge overnight or on the counter for a few hours.

Heavy cream: You can replace with regular milk if that’s what you have on hand.

Eggs: This recipe uses 10 eggs, which I love because it helps us work through the backlog from our flock.

Onion: I used half a red and half a yellow onion, but you could definitely use one or the other.

Unsalted butter: You can also use salted butter if that’s what you have on hand, but you’ll need to reduce the amount of salt added separately.

Fresh spinach: You could also use frozen spinach.

Be sure to scroll down to the recipe card for specific amounts. Where applicable I’ve included some substitution ideas.

I have grouped the strata ingredients by step. This recipe features spinach and cheese, but you could definitely add in other things such as cooked ham and bacon, cooked ground meat and leftover chicken, or even shredded hash browns.

Many stratas are described as breakfast casserole, but I think that really depends on what you put into them. They’re usually assembled the night before or a few hours before you’re ready to bake them. Stratas are essentially savory bread puddings. It’s an absolutely delicious way to use up frozen croissants, not to mention eggs from our chickens. They definitely add up over time and that’s where this strata recipe comes in. So inevitably after every Costco order I end up freezing croissants for later. For example, we love their croissants but there is no way the three of us can eat twelve croissants before they go bad. I will freeze everything from a half cup of leftover frosting to one slice of quiche, and I take particular pleasure in using the things that I’ve frozen.Ĭostco can really get me going because we have a small family and everything comes in such large quantities. We all have habits unconsciously developed in our childhood and one of mine is definitely freezing food whenever possible.

Ham and cheese strata