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Breakfast Strata Ina Garten

This Breakfast Strata Ina Garten 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). 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!

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 the oil, and then sauté the onions, garlic, and spinach. Simply fry the bacon, drain the oil, and then sauté the onions, garlic, and spinach. Layer all of this on top of the bread, then top with cheese. Pour your egg mixture on top of it. Preparation is complete!
  • Time: Start this Ina Garten recipe the day before for the finest taste and texture allow 30 minutes to prepare the rest after cutting the bread into bits and allowing it to dry. Refrigerate overnight before baking the next morning.

What does strata mean in food?

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

Breakfast Strata Ina Garten
Breakfast Strata Ina Garten

Ingredients That You’ll Need:

 Ina Garten Breakfast strata allow 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 crispy, crusty bread. Sourdough is Awesome in this. Cut the bread into bits and set 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 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 pound cooked crumbled or chopped sausage. 2 cups cubed cooked ham can be substituted, or the meat can be omitted. If you don’t want to consume the meat, you may add extra spinach (or 1-2 cups chopped mushrooms and/or peppers, see above for cooking instructions).
  • Parmesan Cheese: Salty, nutty parmesan is delicious in this Ina Garten 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 milk. 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 gives a strong flavor with a little depth, ground mustard is a popular addition to breakfast casseroles.
Breakfast Strata Ina Garten
Breakfast Strata Ina Garten

How To Make Ina Garten Breakfast strata?

  • Grease or spray a 913-inch (or similar size) casserole dish with nonstick spray.
  • Arrange the bread in a single layer in the pan, then set it aside.
  • In a large pan, cook bacon according to package directions on the heat. All but roughly 1 tablespoon of the fat should be drained. (Alternatively, drain everything and add 1 tablespoon olive oil to the following step.) Allow bacon to cool until it is safe to handle, then slice into bite-size pieces. Sprinkle over the bread.
  • Add the onion to the oiled skillet. Cook for 4 minutes over medium heat until tender. Cook, stirring periodically until the spinach has wilted, about 2-3 minutes. Remove from the heat. Spoon equally over the bread/bacon, then top with the remaining 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 it here. It’s fantastic in this stratum. Cut the loaf into large bite-size bits for the greatest flavor and texture, 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, then wipe away any excess moisture. Step 4: Sauté the fresh spinach in the same manner as you would fresh spinach. You might also substitute fresh kale or arugula.
  • Substitutions: for bacon/cheese/flavor: See “Some Key Ingredients & Substitution Options.”

What To Serve With Ina Garten Breakfast strata?

You can serve this Ina Garten Breakfast strata with:

Breakfast Strata Ina Garten

How To Store  Ina Garten Breakfast strata?

In The Fridge:

This Ina Garten Strata Recipe is a fantastic leftover dish! It will keep in the refrigerator for up to 5 days after baking.

In The Freezer:

This Ina Garten Strata Recipe may be stored in the freezer for up to 3 months. Prepare till step 5, 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 Breakfast strata?

In The Oven:

  • Wrap up any leftovers. Breakfast strata with foil by Ina Garten
  • Reheat for 15 to 20 minutes at 350°F in the oven.
  • It is advised to heat the strata to 165°F before serving.

In The Microwave:

  • Wrap each Ina Garten Breakfast strata dish in a moist paper towel.
  • Microwave your Ina Garten Breakfast strata for 30 seconds, then at 20-second increments until well warmed.

In The Air Fryer:

  • Cover the remaining Ina Garten Breakfast strata with foil and reheat for 3 minutes at 350°F in the air fryer.
  • Reheat for 2 minutes, or until cooked through, after removing the foil.
Breakfast Strata Ina Garten
Breakfast Strata Ina Garten

FAQ Section

What is the difference between strata and casserole?

A Strata is often a savory egg-bread casserole that is baked or microwaved. Stratas can be created with a range of flavor fillings, such as meats, cheeses, vegetables, or fruits. Typically, the bread and ingredients are piled in a casserole dish and the egg mixture is poured on top.

How will I know when the strata are fully baked?

The cooking time is determined by how thick the strata is in the pan when you shake the strata, it should not wobble in the middle and a toothpick should come out clean. If you overcook the strata, it will get dry.

Can I bake the breakfast strata right away instead of leaving them in the fridge overnight?

It is critical for the bread to absorb all of the liquid egg mixtures, so let at least 30 minutes (ideally 60 minutes) before baking.

How can I make these strata vegetarian?

You may eliminate the ham or replace it with a meat alternative.

Try More Recipes:

Ina Garten Breakfast 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 %

Nutrition Facts Source: Source

Breakfast Strata Ina Garten

Difficulty:BeginnerPrep time:1 hour 30 minutesCook time: 55 minutesRest time: minutesTotal time:2 hours 25 minutesServings:10-12 servingsCalories:140.6 kcal Best Season:Available

Description

This Breakfast Strata Ina Garten 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). 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!

Ingredients

Instructions

  1. Grease or spray a 913-inch (or similar size) casserole dish with nonstick spray.
    Arrange the bread in a single layer in the pan, then set it aside.
  2. In a large pan, cook bacon according to package directions on the heat. All but roughly 1 tablespoon of the fat should be drained. (Alternatively, drain everything and add 1 tablespoon olive oil to the following step.) Allow bacon to cool until it is safe to handle, then slice into bite-size pieces. Sprinkle over the bread.
  3. Add the onion to the oiled skillet. Cook for 4 minutes over medium heat until tender. Cook, stirring periodically until the spinach has wilted, about 2-3 minutes. Remove from the heat. Spoon equally over the bread/bacon, then top with the remaining cheese.
  4. In a large mixing bowl, combine the eggs, milk, salt, ground mustard, and pepper.
  5. 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.
    Refrigerate leftovers for up to 5 days, securely wrapped in plastic wrap. Microwave to reheat.
  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 it here. It’s fantastic in this stratum. Cut the loaf into large bite-size bits for the greatest flavor and texture, 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, then wipe away any excess moisture. Step 4: Sauté the fresh spinach in the same manner as you would fresh spinach. You might also substitute fresh kale or arugula.
  • Substitutions: for bacon/cheese/flavor: See “Some Key Ingredients & Substitution Options.”
Nutrition Facts

Serving Size 10-12

Servings 10-12


Amount Per Serving
Calories 140.6
% Daily Value *
Total Fat 5.0g8%
Saturated Fat 0.519g3%
Cholesterol 64.2mg22%
Sodium 66.9mg3%
Potassium 67.2mg2%
Total Carbohydrate 5.9g2%
Dietary Fiber 0.8g4%
Sugars 0.2g
Protein 16.8g34%

Vitamin A 1.9%
Vitamin C 0.4%
Calcium 4.3%
Iron 2%
Vitamin D 2.0%
Vitamin E 0.9%
Magnesium 1.7%
Manganese 3.1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.