Experience the ultimate breakfast indulgence with this Croissant Strata featuring layers of buttery croissants, savory spinach, and a blend of rich cheeses. Perfect for a leisurely weekend brunch or a special occasion breakfast, this dish combines classic flavors with a luxurious twist. Prepare to elevate your morning routine with every flavorful bite of this delightful strata.
In our household, weekends are reserved for leisurely breakfasts shared with loved ones. When I first discovered this Croissant Strata recipe, I knew it would be the perfect addition to our weekend repertoire. My family fell in love with the decadent layers of buttery croissants, flavorful spinach, and the creamy richness of gruyere and feta cheeses. It has become a tradition for us to prepare this strata together on lazy Saturday mornings, eagerly anticipating the moment when we can finally savor each delicious bite. Whether enjoyed with a steaming cup of coffee or a refreshing mimosa, this Croissant Strata never fails to impress and delight.
Why This Croissant Strata with Spinach, Feta, and Gruyere Stands Out
- Utilizes buttery croissants as the base, adding a luxurious texture and flavor to the dish.
- Incorporates a savory spinach filling seasoned with aromatic shallots, enhancing the overall depth of flavor.
- Features a delightful blend of gruyere and feta cheeses, providing a rich and creamy contrast to the buttery croissants and spinach.
- Can be prepared ahead of time, making it ideal for busy mornings or entertaining guests for brunch.
- Offers a perfect balance of flavors and textures, creating a satisfying breakfast experience that will leave you craving more.
Ingredients:
- 240 grams (8.5 oz) croissants, cut into cubes (approximately 3 or 4, depending on size)
- 10 eggs
- 480 milliliters (2 cups) milk
- 1 teaspoon Dijon mustard
- ⅛ teaspoon nutmeg
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
- ⅛ teaspoon cayenne pepper
- 1 shallot, minced
- 30 milliliters (2 tablespoons) olive oil or butter, divided
- 340 grams (12 oz) bag frozen chopped spinach, thawed and excess water squeezed out
- 115 grams (1 cup) gruyere cheese, shredded
- 115 grams (1 cup) feta cheese, crumbled
Directions:
- Preheat the oven to 350°F (175°C). Lightly toast the croissant cubes in the oven for 5 minutes, then remove and set aside.
- In a mixing bowl, whisk together the eggs, milk, Dijon mustard, salt, pepper, nutmeg, and cayenne pepper until thoroughly combined. Set aside.
- In a skillet over medium heat, add 1 tablespoon of olive oil or butter. Sauté the minced shallots until translucent, then add the spinach and a pinch of salt and pepper. Cook until the spinach is heated through. Set aside to cool slightly.
- Grease a 9×13 baking dish with about 1 tablespoon of butter or olive oil. Layer half of the toasted croissants on the bottom of the pan.
- Add half of the spinach mixture on top of the croissants, followed by half of the gruyere and feta cheeses. Pour half of the egg/milk mixture over the layers.
- Repeat the layering process with the remaining croissants, spinach, cheese, and egg mixture.
- Gently press down on the layers to ensure the croissants are soaked in the egg mixture.
- Cover the dish with foil and refrigerate overnight or for at least 2 hours.
- When ready to bake, remove the dish from the fridge and let it sit at room temperature for 30 minutes. Preheat the oven to 350°F (175°C).
- Bake the strata covered for 30 minutes, then remove the foil and bake for an additional 20-30 minutes, or until the center is set and no longer jiggles when shaken.
- Let the strata sit for at least 5 minutes before serving. Enjoy hot or warm.
Notes:
- Feel free to customize this strata with your favorite cheeses or additional vegetables for added flavor.
- Make sure to squeeze out excess water from the thawed spinach to prevent the strata from becoming too watery.
- Leftovers can be stored in the refrigerator and reheated in the oven or microwave for a quick and delicious breakfast option throughout the week.
