Spinach and White Cheddar Strata

The word strata means layers. Between layers of cheese, eggs and bread, you can add about any ingredient to it you wish: mushrooms, onions, browned sausage, crisp bacon, tomatoes and whatever green you favor.

Spinach in flower

A strata makes a great breakfast or brunch dish and is similar to a frittata or quiche.  The earliest strata recipe goes back to a 1902 recipe named Cheese Strata; a gratin of layers of bread, white sauce and cheese but no bread.

Stratas are also a delicious way of making something great out of leftovers and anything else you may have on hand.  This strata can be assembled the day before and refrigerated until baking time.

For me, this strata would be a savory meal any time of the day.  It would be great for a meatless supper along with a salad with the eggs supplying the protein.  Let your imagination take you there for a delicious strata!

Spinach and White Cheddar Strata


1 teaspoon olive oil
2 (10 ounce) packages fresh spinach
8 ounces sliced mushrooms, about 3 cups
4 cups day-old bread cubes
2 teaspoons Dijon mustard
5 eggs, lightly beaten
1½ cups whole milk
1½ cups grated sharp white cheddar cheese, divided
½ teaspoon salt
¼ teaspoon pepper


In a large skillet over medium-high heat, add olive oil and cook spinach until wilted, about 2 or 3 minutes.
Drain well in a colander, releasing as much liquid as possible using a spoon, spatula or paper towels.
Sauté mushrooms in skillet until liquid is rendered.
Return spinach to skillet with mushrooms and combine.
Arrange bread cubes in a 13” x 9” baking dish.
Place spinach, mushroom mixture over bread cubes.
In a bowl, whisk together eggs, milk, mustard, ¾ cup cheese, salt and pepper.
Pour over top of spinach mixture.
Top with remaining cheese.
Cover with foil and refrigerate over-night or at least 8 hours.
Preheat oven to 400 degrees.
Remove foil from casserole and place in oven.
Bake for 45 minutes or until set.
6 servings

Bon appetite!


  1. What a yummy breakfast for a special occasion! Preparing it the day before and then popping it in the oven sounds great. Really liking the ingredients. Thanks for sharing this.

  2. This looks like an easy and yummy brunch treat!

  3. This seriously has me drooling. Breakfast, lunch or dinner...perfect for for Spring and Summer!

  4. This looks so,so,soooo delicious!!! I gotta try it for sure:) Love the Barney song;)

  5. Good idea Pam! it's prefect for a quick lunch or a fast dinner, thank you!

  6. This looks really good, Pam. What a great and easy holiday breakfast! I hope you are having a great day. Blessings...Mary

  7. I could wake up to that. Beautiful dish. Cheers!

  8. Spinach is one of my favourite ingredients. I love all the history that goes with this dish. Diane

  9. JG, I love dishes that you can prep and slide in the oven whenever. Makes it great for company!

    symphonious sweets, it is! Thank you!

    Katherine Aucoin, yes; it's perfect for this time of year. Love that spinach!

    Holly, thanks! Glad you enjoyed the music too!

    Zia Elle, great! I'm happy you like it! Have a good day!

    Mary, thank you! It's cool and rainy here today but it's a good day! I appreciate you stopping by and have a wonderful weekend!

    Lazaro Cooks, thank you! Have a great day and Cheers to you!

    Food, Fun and Life in the Charente, I'm with you 100% on the spinach. It's a great versatile vegetable! Thanks for the visit!

  10. Fantastic for breakfast or brunch.

  11. I could eat this anytime of day. It looks great! You have a Happy Mother's Day!

  12. Looks so good, I love a strata and yours has such delicious ingredients! Spinach and cheese, perfect combination!

  13. Pam, that looks yummy like a comfort food...of course, if it has BREAD...it is comforting to me! When we whipped together our cinco meal, dug said "you could be a really good cook." and I was like "what?" What he ws talking about was my presentation. Which is part of it...but it really wasn't my cooking...except for the bean dip and that was nothing. I can cook well, but he usually cooks. It isn't a bad thing. :-)
    xo, Cheryl

  14. I've never made a strata - always tempted, never done it. But this one, with all that lovely spinach, may just be the start!

  15. Bo, you're right all the way! Thanks!

    Lyndsey, thank you! Here's wishing you a wonderful Mother's Day also!

    Dishesdone, love those stratas and just about anything else with spinach!

    Whosyergurl, thanks! It's a great comfort food! LOL with dug! You've got it made with the cooking. Does he clean the house too?

    katiez, they're really easy to make and the perfect thing for guests!

  16. I love a good strata...like a savory bread pudding it just makes my taste buds so happy. This one looks delicious!

  17. Can't wait for spinach from our garden! I think this strata would be a great meal!

  18. This looks great. I've got some kale in the refrigerator that might work well, too.

    Happy Mother's day wishes.

  19. Joanne, thanks! Stratas make a great do-ahead dish that most everyone likes!

    Karen, lucky for with the spinach straight from the garden! Hope you try this and Happy Mother's Day!

    Buttercup, kale would work great also! I will have to try that. I hope you have a wonderful Mother's Day!

  20. I haven't made a stata in so long! This is super comforting and delicious!

  21. Cinnamon-Girl, it's a great comfort food and perfect for a cool spring day! Thanks!


Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!
~ James Beard

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We went for Sunday rides in the Model-T when my grandmother didn't visit. My parents liked the orange groves, miles and miles of orange trees always either in blossom or full of oranges. My parents had a picnic basket and a metal chest. In the metal chest were frozen cans of fruit on dry ice, and in the picnic basket were weenie and liverwurst and salami sandwiches, potato chips, bananas and soda-pop. The soda-pop was shifted continually back and forth between the metal box and the picnic basket. It froze quickly, and then had to be thawed.
~ Charles Bukowski, Ham on Rye


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