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Playing off the mass appeal of the perennial party dip, this recipe combines tons of spinach and artichoke hearts with hearty whole-grain bread for an easy, crowd-pleasing breakfast casserole. There’s built-in make-ahead convenience, as the strata needs to refrigerate overnight to allow the bread to soak in all the milk-egg mixture for a creamy texture once baked. In the morning, just let the strata stand at room temperature while the oven preheats, and then bake for 45 minutes. You don’t need to fully blend in the herbed cheese; it’s nice to hit little “pockets” of creamy goodness as you eat the strata.

Ann Taylor Pittman
Recipe by Cooking Light April 2017


Credit: Hector Manuel Sanchez

Recipe Summary test

30 mins
9 hrs 20 mins
Serves 9 (serving size: 1 piece)


Ingredient Checklist


Instructions Checklist
  • Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high. Add artichokes and 2 garlic cloves; sauté until fragrant and softened, about 4 minutes. Remove from pan. Add remaining 1 tablespoon oil and 2 garlic cloves; cook, stirring often, 30 seconds. Add spinach gradually, tossing constantly until spinach wilts, about 3 minutes. Transfer spinach to a strainer to cool.

  • Whisk together milk, salt, pepper, and eggs in a large bowl. Squeeze spinach to remove excess moisture. Add spinach, artichokes, bread, and garlic-and-herb cheese to milk mixture; toss well to combine. Spoon bread mixture into a 13- x 9-inch glass or ceramic baking dish coated with cooking spray; sprinkle with Swiss cheese. Cover, and chill 8 hours or overnight.

  • Preheat oven to 350°F. Let the strata stand at room temperature while the oven preheats.

  • Uncover strata, and bake at 350°F until set and lightly browned around the edges, about 45 minutes. Remove from oven; let stand 5 to 10 minutes before serving.

Nutrition Facts

281 calories; fat 13.8g; saturated fat 6g; mono fat 3.6g; poly fat 1.5g; protein 15g; carbohydrates 25g; fiber 4g; cholesterol 146mg; iron 3mg; sodium 578mg; calcium 254mg; sugars 4g.