Description
A savory and indulgent Croissant Strata featuring layers of flaky croissants, sautéed spinach and shallots, creamy Gruyere, and tangy feta cheeses, all soaked in a rich custard of eggs and milk, then baked to golden perfection. This make-ahead breakfast casserole is perfect for brunch gatherings or cozy mornings.
Ingredients
Scale
Strata Base
- 3-4 croissants (about 8.5 oz), cut into 2-inch cubes
Custard
- 10 large eggs
- 2 cups milk
- 1 tsp Dijon mustard
- 1/8 tsp nutmeg
- 1/2 tsp salt (plus more to taste)
- 1/4 tsp black pepper (plus more to taste)
- 1/8 tsp cayenne pepper
Spinach Mixture
- 1 shallot, minced
- 2 tbsp olive oil or butter, divided
- 12 oz frozen chopped spinach, thawed and squeezed dry
Cheeses
- 1 cup Gruyere cheese, shredded
- 1 cup feta cheese, crumbled
Instructions
- Preheat and Toast Croissants: Preheat your oven to 350°F (175°C). Spread the croissant cubes evenly on a baking sheet and lightly toast them in the oven for 5 minutes. Once toasted, remove and set aside.
- Whisk the Custard: In a large mixing bowl, whisk together the eggs, milk, Dijon mustard, nutmeg, salt, black pepper, and cayenne pepper until the mixture is smooth and well combined. Set aside.
- Prepare Spinach Mixture: Heat 1 tablespoon of olive oil or butter in a skillet over medium heat. Add the minced shallot and sauté until soft and translucent, about 2-3 minutes. Add the thawed and drained spinach, season with salt and pepper to taste, and sauté for another 2-3 minutes. Remove from heat.
- Assemble Strata: Grease a 9×13-inch baking dish. Begin by layering half of the toasted croissant cubes evenly on the bottom. Next, spread half of the sautéed spinach mixture over the croissants. Sprinkle half of the shredded Gruyere and crumbled feta cheeses on top. Pour half of the custard mixture evenly over the layered ingredients. Repeat the layers with the remaining croissants, spinach, cheeses, and custard. Press down gently to compact the layers.
- Chill the Strata: Cover the assembled strata with foil and refrigerate for at least 2 hours, or preferably overnight, to allow the custard to soak into the croissants.
- Bake the Strata: Remove the strata from the refrigerator and let it sit at room temperature for 30 minutes. Bake covered with foil in the preheated oven for 30 minutes. Then uncover and continue baking for an additional 20-30 minutes, or until the strata is fully set and golden brown on top.
- Rest and Serve: Allow the baked strata to rest for 5 minutes before slicing and serving warm. This will help it set further and make serving easier.
Notes
- For best results, prepare the strata the night before to allow the custard to fully soak into the croissants.
- If fresh spinach is used instead of frozen, sauté until wilted and squeeze out excess moisture.
- Feel free to substitute Gruyere with Swiss or mozzarella cheese if desired.
- Adjust seasoning (salt, pepper, cayenne) to your taste preference.
- This recipe freezes well; bake first and freeze leftovers wrapped tightly.
