Description
This Croissant Strata with Spinach, Feta, and Gruyere is a decadent and savory breakfast casserole perfect for brunch gatherings. Fluffy croissant pieces are soaked in a rich custard mixture and combined with wilted spinach, tangy feta, and creamy Gruyere cheese, then baked until golden and puffed. The dish can be prepared ahead and baked fresh in the morning, making it an ideal make-ahead option.
Ingredients
Scale
Base
- 6 large croissants, cut into 1-inch pieces
Veggies & Seasoning
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cups fresh spinach, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Custard Mixture
- 6 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
Cheeses
- 1 cup shredded Gruyere cheese
- 1/2 cup crumbled feta cheese
- 2 tablespoons grated Parmesan cheese (optional)
Garnish
- Chopped fresh herbs (optional)
Instructions
- Preheat & Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Sauté Vegetables: Heat the olive oil in a skillet over medium heat. Add the diced onion and cook until softened and translucent, about 3 to 4 minutes. Add the chopped spinach and cook for an additional 2 minutes until wilted. Season the mixture with salt and black pepper, then remove from heat.
- Mix Custard: In a large bowl, whisk together the eggs, whole milk, heavy cream, and Dijon mustard until the mixture is smooth and well combined.
- Combine Croissants: Add the croissant pieces into the custard mixture, gently folding them in to coat all pieces evenly without breaking them apart too much.
- Add Spinach & Cheeses: Fold in the sautéed spinach and onion mixture, shredded Gruyere, and crumbled feta cheese. Mix gently but thoroughly to evenly distribute all ingredients.
- Assemble & Sprinkle: Pour the combined mixture into the greased baking dish, pressing down lightly to distribute the ingredients evenly. If using, sprinkle the grated Parmesan cheese evenly over the top for added flavor and a golden crust.
- Bake: Place the dish in the preheated oven and bake for 40 to 45 minutes until the strata is set in the center and the top is golden brown.
- Rest & Serve: Remove from the oven and allow the strata to rest for 10 minutes. This helps it set further, making it easier to slice. Garnish with chopped fresh herbs if desired before serving.
Notes
- This strata can be assembled the night before; cover and refrigerate overnight, then bake fresh in the morning.
- For variation, substitute spinach with kale or Swiss chard for a different flavor and texture.
- Pairs beautifully with a light mixed green salad or fresh seasonal fruit for a balanced brunch.
- Ensure croissants are slightly stale or day-old for better absorption of the custard.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American, French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 4g
- Sodium: 430mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 200mg
