Description
This Chicken and Spinach Strata is a hearty and comforting bread bake perfect for breakfast, brunch, or a light dinner. Layers of crusty French bread, spinach, chicken, and cheese are soaked in an egg and milk mixture, then baked until golden and fluffy. It’s a versatile and make-ahead dish that freezes well and is easy to customize with your favorite proteins and cheeses.
Ingredients
Scale
Main Ingredients
- 7 cups French bread, cut into 2 cm / 1 inch cubes
- 1 cup grated cheese (any melting cheese such as tasty, cheddar, or mozzarella)
- 250 g / 8 oz frozen spinach (2 packets, chopped)
- 1 cup shredded or diced cooked chicken (or any other cooked protein, ham or bacon)
- 6 eggs
- 1 1/4 cups milk
- 1/4 cup grated parmesan
- 1 tsp salt
- Black pepper to taste
Garnish
- Parsley, finely chopped (optional)
Instructions
- Defrost Spinach. Place the frozen spinach in the microwave and defrost on high for 4 minutes. Once defrosted, squeeze out any excess water from the spinach to prevent the strata from becoming soggy.
- Prepare Egg Mixture. In a bowl, whisk together the eggs, milk, parmesan, salt, and black pepper until well combined and smooth. This mixture will soak into the bread, binding the strata.
- Layer Bread. Spread half of the cubed French bread evenly at the base of a 25cm x 25cm (10” x 10”) baking dish. This creates the foundation of your strata.
- Add Spinach and Chicken. Layer the defrosted and drained spinach evenly over the bread, followed by the shredded or diced cooked chicken for protein.
- Top with Cheese and Remaining Bread. Sprinkle half of the grated cheese over the chicken. Then, add the remaining bread cubes on top. Press the bread down firmly to help compress the layers, ensuring the bread soaks up the egg mixture evenly.
- Pour Egg Mixture Over. Pour the prepared egg mixture evenly over the bread layers, making sure all the bread is covered to absorb the custard.
- Final Cheese Topping. Sprinkle the remaining cheese on top and press down again to help the bread soak up the egg mixture thoroughly.
- Rest the Strata. Allow the strata to sit for at least 15 minutes, preferably 30 minutes, to let the bread soak up the custard fully.
- Freeze Option. If you want to freeze the strata, cover it tightly and place it in the freezer. When ready to cook, defrost completely before baking.
- Preheat Oven. Preheat your oven to 180°C (350°F) to prepare for baking.
- Bake Covered. Cover the baking dish with foil and bake the strata for 20 minutes. This initial baking ensures the egg mixture sets without the top overcooking.
- Finish Baking. Remove the foil and continue baking for another 10 minutes or until the top is golden brown and the strata is cooked through.
- Serve. Serve immediately, optionally garnished with finely chopped parsley for a fresh finish.
Notes
- Make sure to squeeze excess water from the spinach well to avoid a soggy bake.
- The strata can be made ahead of time and refrigerated or frozen before baking.
- Use any cooked protein like ham, bacon, sausage, or extra vegetables to customize the recipe.
- Letting the strata soak before baking gives the bread time to absorb the egg mixture, resulting in a moist, custardy texture.
- Use a sturdy bread like day-old French bread or baguette to hold the structure well.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: Chicken strata, spinach strata, breakfast casserole, bread bake, savory strata, brunch recipe, make-ahead breakfast, egg bake
