Description
A rich and savory Croissant Strata layered with fluffy eggs, fresh spinach, crumbled feta, and melty Gruyere cheese. Perfect for brunch or a cozy make-ahead meal.
Ingredients
Scale
- 5 to 6 large croissants, preferably day-old
- 3 cups fresh spinach, chopped and wilted
- 3/4 cup crumbled feta cheese
- 1 cup shredded Gruyere cheese
- 6 large eggs
- 2 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch casserole dish.
- In a mixing bowl, whisk together eggs, milk, salt, and pepper until smooth.
- Tear croissants into large chunks and layer them into the prepared dish.
- Evenly scatter spinach over the croissants, followed by feta and Gruyere.
- Pour the egg mixture over the entire dish and press down gently to soak.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake another 15–20 minutes until golden and set.
- Let rest for 10 minutes before slicing and serving warm.
Notes
- Use slightly stale croissants for best texture.
- Squeeze out excess moisture from spinach before layering.
- Make ahead and refrigerate overnight before baking.
- Serve with a side salad or fresh fruit.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 4g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 195mg
Keywords: croissant strata, spinach feta bake, savory breakfast casserole, brunch recipes, vegetarian strata