Sunday Brunch: Triple Cheese And Spinach Strata

We know what you’ll be making for brunch today. 

When you’ve spent all week with mornings of yogurt, granola, and flax seeds, the weekend calls for a decadent brunch, particularly in winter. There’s nothing quite like spending a slow Sunday morning enjoying a substantial dish with friends. Thanks to Honest Cooking, a gorgeous international online culinary magazine that’s one of our favorite places for food inspiration, now you’ve got that recipe. Triple Cheese and Spinach Strata is not only indulgent, but it will feed a crowd, so invite over a handful of friends, slice up some fruit to serve on the side, and enjoy.


Mornings waver between extremes: the painful fight against grogginess, or a wonderfully lazy start to the day. I’d argue that a major tipping point is breakfast. Rushing out the door with a growling stomach is outstripped by taking even five minutes with a bowl of granola, with bonus points if it’s raining outside and you have a hot coffee to keep you warm. I have a special soft spot for breakfasts that can be prepared the night before, saving me from doing anything in my morning haze other than turning the oven on (still a fairly perilous task). At the top of the list is the strata: combining eggs, cheese, and bread into a single luxurious dish that guarantees you won’t be hungry till lunch.

Stratas are layered cubes of bread, baked in a casserole with eggs and milk for a custard-like consistency. The prep is all the night before, letting the liquid soak into the bread overnight and minimizing morning work. Using frozen spinach and jarred red peppers makes it even easier, but if you have the time, fresh spinach and home-roasted peppers never hurt. It’s a decadent breakfast and works even better for brunch, letting you sleep in until an hour before your guests arrive.

Breakfast stratas usually have cheese melted on top, but borrowing a trick from lasagna, I added dollops of ricotta, adding creaminess to the layers of gruyère and bread. Sundried tomatoes and roasted peppers also help cut the richness – so effectively that I find I can sometimes eat a double portion. I don’t recommend it though – the leftovers can be reheated the next day, stretching a slow weekend breakfast into a great weekday morning.

Triple-cheese spinach strata with sundried tomatoes and peppers
Yield: Serves 4, but easily doubled in a larger casserole.

  • 1/4 cup (0,6dl) chopped dry-packed sundried tomatoes
  • 1 tablespoon butter
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 6 ounces (170 g) frozen spinach, thawed
  • 1/2 cup (1,25dl) chopped roasted red peppers
  • 1/2 teaspoon salt, divided
  • 5 cups (1,25l) cubed French or Italian bread, crusts removed (about 1/2 pound or 225 g)
  • 4 large eggs
  • 1 cup (2,5dl) milk
  • 1/4 cup (0,6dl) heavy cream
  • 1 tablespoon Dijon mustard
  • Pinch freshly ground pepper
  • 1/3 cup (0,8dl) ricotta
  • 1 cup (2,5dl) gruyère, grated
  • 1/2 cup (1,25dl) parmesan, finely grated

1. Cover sundried tomatoes with boiling water and let sit for 15 minutes. Drain off water. Squeeze handfuls of spinach to remove as much water as possible, and then chop.

2. Over medium-low heat, heat butter until no longer bubbling. Saute onion until softened and translucent, about 5 minutes. Add garlic, stir until golden, about 30 seconds. Stir in spinach, peppers, sundried tomatoes and 1/4 teaspoon salt. Stir until mixture is dry, about 1 minute, then remove from heat.

3. In a buttered square casserole, layer half of bread cubes. Spread over half of spinach mixture, then spoonfuls of half of ricotta. Scatter over half of gruyère and parmesan. Repeat layering.

4. In a medium bowl, whisk together eggs, milk, cream, mustard, 1/4 teaspoon salt, and pepper. Pour egg mixture evenly over casserole. Cover with plastic wrap and refrigerate overnight.

5. In the morning, remove casserole from the fridge and let sit while preheating oven to 350°F (175°C). Bake casserole until browned and cooked through, about 45-50 minutes.

Sunday Brunch is an ongoing series featuring brunch recipes from some of our favorite food blogs around the web. New recipes every Sunday, so that you’re ensured a gourmet weekend. Bon appetit!

Anna Brones

Anna Brones is a food + travel writer with a love for coffee and bikes. She is the author of The Culinary Cyclist and Fika: The Art of the Swedish Coffee Break. Catch her weekly column, Foodie Underground.