Ina Garten’s Breakfast Strata

Ina Garten’s Breakfast Strata is a simple egg casserole dish combining eggs, bread, sautéed spinach, crisp bacon, and plenty of parmesan cheese. Make each mouthful chewy and textured by using crusty day-old bread (not flat and spongey). You can make the strata ahead of time and bake it fresh the next morning for the best flavor. Each mouthful is packed with texture and taste, making it difficult to stop at just one bite!

Why You Will Love This Recipe

• Flavor: We adore the flavor of this morning strata with sautéed onions and spinach, garlic, crisp bacon, and lots of parmesan cheese. Add a pinch of ground mustard for a punch of flavor. A dash of salt and pepper completes the dish.
• Texture: The strata will not be soggy if you start with crusty day-old bread. Rather, there will be a combination of soft and textured pieces, crisp edges, pockets of melty cheese, and plenty of crackling bacon. Needless to say, there’s something new with every taste.
• Ease: The most difficult aspect, if you can call it that, is preparing the bacon, onions, and spinach. Simply fry the bacon, drain off the fat, and then sauté the onions, garlic, and spinach. Then, layer all of this on top of the bread and top it with cheese. Afterward, pour your egg mixture on top and the preparation will be complete!
• Time: Start this Ina Garten recipe the day before for the best taste and texture. Allow 30 minutes to allow the bread to dry after cutting it into cubes. Then, once prepared, refrigerate the dish overnight before baking it the next morning.

What Does Strata Mean in Food?

In American cuisine, strata is a family of layered casserole dishes. The modern version is a brunch meal composed primarily of bread, eggs, and cheese. It might also contain meat or veggies.

Ingredients That You’ll Need:

 Ina Garten’s Breakfast Strata allows you to be creative because the flavors and add-ins are nearly limitless. Here’s what I use, as well as several alternatives.

• Bread: In addition to eggs and milk, bread is an important component in this Ina Garten recipe. What is the purpose of using bread in strata? When eggs bake, a lot of liquid is released. Chunks of crusty bread soak up a lot of the liquid, resulting in a casserole that is chewy, chunky, and textured rather than spongey, flat, and light. In other words, the bread lends the dish some heft. Everything now hinges on how crispy and crunchy your bread is. Make your handmade bread or buy store-bought crusty bread. Sourdough is awesome in this recipe. Simply cut the bread into bits and set it aside for several hours or overnight (uncovered) to dry out.
• You may use either fresh or frozen spinach. You may also use kale or arugula for the greens, or skip the greens entirely and saute 1-2 cups of chopped mushrooms and/or peppers with the onions.
• Spinach: If you’re using bacon or beef, make sure it’s fully cooked before putting it into the casserole. We adore the combination of garlicky spinach and bacon (just like in this creamy mac and cheese dish), but you may use 1/2 – 3/4 pounds of cooked crumbled or chopped sausage. 2 cups of cubed cooked ham can be substituted as well, or the meat can be omitted. If you don’t want to consume the meat, you may add extra spinach (or 1-2 cups of chopped mushrooms and/or peppers, see above for cooking instructions).
• Parmesan Cheese: Salty, nutty parmesan is delicious in Ina Garten’s morning strata, but we’ve also used shredded cheddar, white cheddar, gouda, Gruyere, pepper jack, and other cheeses. If you prefer a certain cheese on your eggs, I’m confident you’ll enjoy it in this Ina Garten recipe!
• Milk + Eggs: Although 9 eggs are required, milk normally makes up the majority of the liquid in breakfast strata. Some recipes call for half-and-half, but I find the texture to be too stiff. I often use full-fat milk, however, if needed, 2% or 1% would suffice, but avoid using nonfat. The dish will not have the same deep flavor.
• Seasonings: I keep it basic with salt, pepper, garlic, and ground mustard in this Ina Garten recipe. Your breakfast will not have a mustard flavor because it is just an accenting note. Ground mustard is a popular addition to breakfast casseroles.

How to Make Ina Garten’s Breakfast Strata?

• Grease or spray a 9 x 13-inch (or similar size) casserole dish with nonstick spray.
• Arrange the bread in a single layer in the dish and set it aside.
• In a large skillet, cook the bacon according to the package directions. Remove all but 1 tablespoon of the fat. (Alternatively, drain all of the fat and add 1 tablespoon of olive oil to the skillet.) Allow the bacon to cool until it is safe to handle. Then, slice it into bite-sized pieces. Sprinkle the bacon over the bread.
• Add the onion and garlic to the skillet and cook for 4 minutes over medium heat until tender. Add the spinach and cook, stirring periodically, until the spinach has wilted, about 2-3 minutes. Remove from the heat. Spoon the spinach mixture over the bread/bacon and top with the cheese.
• In a large mixing bowl, combine the eggs, milk, salt, ground mustard, and pepper. Distribute equally over the cheese. Cover securely and place in the refrigerator for 1 hour or overnight (up to 12-16 hours).
• Allow the casserole to come to room temperature for 15 minutes after removing it from the refrigerator.
• Preheat the oven to 375 degrees Fahrenheit (191 degrees Celsius).
• Bake the casserole for 20 minutes, uncovered. Bake for 30-35 minutes, loosely covered with aluminum foil. The casserole is done when the sides are browned and the center is puffy. This normally takes 50-55 minutes altogether.
• Remove from the oven, sprinkle with desired garnish(es), and set aside for 5 minutes before serving.
• Refrigerate leftovers for up to 5 days, securely wrapped in plastic wrap. Microwave to reheat.

Recipe Tips

• Bread: Make your own crispy, crusty bread, such as artisan bread, or buy a loaf or baguette from the bakery at your local grocery store. If you can find a crusty loaf of sourdough bread, by all means, use that in this recipe. It’s fantastic in this strata. Cut the loaf into large bite-size bits for the greatest flavor and texture, and then leave the chunks out for several hours or overnight (uncovered) to dry out. This allows them to absorb more fluids.
• Spinach: If you like, you may use an 8-10 ounce box of frozen spinach. Thaw completely and then wipe away any excess moisture. However, if you are using fresh spinach, sauté the fresh spinach in the same manner as you would fresh spinach. You may also substitute fresh kale or arugula.

What to Serve With Ina Garten’s Breakfast Strata?

You can serve Ina Garten’s Breakfast Strata with:

• Cheese Grits
• Peach Jam
• Yogurt Parfait
• Baked Hash Browns
• Pancakes

How to Store Ina Garten’s Breakfast Strata?

In the Fridge:

Ina Garten’s strata recipe is a fantastic leftover dish! It will keep in the refrigerator for up to 5 days after baking.

In the Freezer:

Ina Garten’s strata recipe may be stored in the freezer for up to 3 months. Simply prepare it untill step 5, and then cover the casserole with plastic wrap, followed by a layer of aluminum foil. These two layers are essential for keeping this eggy dish safe in the freezer.

How to Reheat Ina Garten’s Breakfast Strata

In the Oven:

• Cover the leftovers in foil.
• Reheat them for 15 to 20 minutes in a 350-degree Fahrenheit oven.
• It is advised to heat the strata to 165 degrees Fahrenheit before serving.

In the Microwave:

• Wrap each portion of Ina Garten’s breakfast strata dish in a moist paper towel.
• Microwave it for 30 seconds, and then continue heating it in 20-second increments until well warmed.

In the Air Fryer:

• Cover the strata leftovers with foil and reheat for 3 minutes at 350 degrees Fahrenheit in the air fryer.
• Then, remove the foil and reheat for 2 minutes or until heated through.

FAQ Section

Ina Garten’s Breakfast Strata Nutrition Facts

Amount Per Serving

• Calories 140.6
• Total Fat 5.0 g
• Saturated Fat 0.5 g
• Cholesterol 64.2 mg
• Sodium 66.9 mg
• Potassium 67.2 mg
• Total Carbohydrate 5.9 g
• Dietary Fiber 0.8 g
• Sugars 0.2 g
• Protein 16.8 g
• Vitamin A 1.9%
• Vitamin C 0.4%
• Vitamin D 2.0%
• Calcium 4.3%
• Iron 2.4%

Ina Garten’s Breakfast Strata

Author: Erin Table for Seven Cooking Method:Baking Cuisine:American Courses:Breakfast

Difficulty:BeginnerPrep time:1 hour 30 minutesCook time: 55 minutesRest time: minutesTotal time:2 hours 25 minutesServings:10 servingsCalories:140.6 kcal Best Season:Suitable throughout the year

Description

Ina Garten’s Breakfast Strata is a simple egg casserole dish combining eggs, bread, sautéed spinach, crisp bacon, and plenty of parmesan cheese. Make each mouthful chewy and textured by using crusty day-old bread (not flat and spongey). You can make the strata ahead of time and bake it fresh the next morning for the best flavor. Each mouthful is packed with texture and taste, making it difficult to stop at just one bite!

Ingredients

• 8 cups (about a 12-ounce loaf) of cubed bread (I recommend big chunks of a crispy baguette or sourdough loaf)
  
• 8 slices of uncooked bacon
  
• 1/2 cup chopped onion
  
• 3 garlic cloves, finely minced
  
• 3 packed cups fresh chopped spinach*
  
• 9 large eggs
  
• 2 cups whole milk
  
• 1 teaspoon salt
  
• 1 teaspoon ground mustard
  
• 1/4 teaspoon fresh ground black pepper
  
• 1 1/2 cups shredded parmesan cheese
  
• Optional garnishes: fresh ground black pepper, flaky sea salt, and/or extra parmesan cheese

Instructions

1. Grease or spray a 9 x 13-inch (or similar size) casserole dish with nonstick spray.
2. Arrange the bread in a single layer in the dish and set it aside.
   
3. In a large skillet, cook the bacon according to the package directions. Remove all but 1 tablespoon of the fat. (Alternatively, drain all of the fat and add 1 tablespoon of olive oil to the skillet.) Allow the bacon to cool until it is safe to handle. Then, slice it into bite-sized pieces. Sprinkle the bacon over the bread.
   
4. Add the onion and garlic to the skillet and cook for 4 minutes over medium heat until tender. Add the spinach and cook, stirring periodically, until the spinach has wilted, about 2-3 minutes. Remove from the heat. Spoon the spinach mixture over the bread/bacon and top with the cheese.
5. In a large mixing bowl, combine the eggs, milk, salt, ground mustard, and pepper. Distribute equally over the cheese. Cover securely and place in the refrigerator for 1 hour or overnight (up to 12-16 hours).
   
6. Allow the casserole to come to room temperature for 15 minutes after removing it from the refrigerator.
   
7. Preheat the oven to 375 degrees Fahrenheit (191 degrees Celsius).
8. Bake the casserole for 20 minutes, uncovered. Bake for 30-35 minutes, loosely covered with aluminum foil. The casserole is done when the sides are browned and the center is puffy. This normally takes 50-55 minutes altogether.
   
9. Remove from the oven, sprinkle with desired garnish(es), and set aside for 5 minutes before serving.
10. Refrigerate leftovers for up to 5 days, securely wrapped in plastic wrap. Microwave to reheat.

Notes

• Bread: Make your own crispy, crusty bread, such as artisan bread, or buy a loaf or baguette from the bakery at your local grocery store. If you can find a crusty loaf of sourdough bread, by all means, use that in this recipe. It’s fantastic in this strata. Cut the loaf into large bite-size bits for the greatest flavor and texture, and then leave the chunks out for several hours or overnight (uncovered) to dry out. This allows them to absorb more fluids.
• Spinach: If you like, you may use an 8-10 ounce box of frozen spinach. Thaw completely and then wipe away any excess moisture. However, if you are using fresh spinach, sauté the fresh spinach in the same manner as you would fresh spinach. You may also substitute fresh kale or arugula.

Keywords:breakfast, easy