Artichoke Spinach Strata

Perfect for a holiday brunch, this baked egg dish is loaded with fresh and frozen vegetables.


8 servings


2 teaspoons olive or vegetable oil
1 cup finely chopped red bell pepper (1 medium)
1/2 cup finely chopped onion (1 medium)
2 cloves garlic, finely chopped
1 (14 ounce) can quartered artichoke hearts, drained, coarsely chopped (1 1/2 cups)
1 (9 ounce) box frozen spinach, thawed, squeezed to drain
8 cups cubed (1 inch) rustic round bread (about 1 pound)
1 1/2 cups shredded Monterey Jack cheese (6 ounces)
6 eggs
2 1/2 cups milk
1/2 teaspoon ground mustard
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded Parmesan cheese (2 ounces)


In 10-inch nonstick skillet, heat oil over medium heat. Add bell pepper, onion and garlic; cook about 6 minutes, stirring occasionally, until tender. Remove from heat. Stir in artichokes and spinach; set aside.

Spray 13 x 9-inch (3-quart) glass baking dish with cooking spray. Arrange bread cubes in dish. Spoon vegetable mixture evenly over bread cubes; sprinkle with Monterey Jack cheese.

In medium bowl, beat eggs, milk, mustard, salt and pepper with wire whisk until blended; pour evenly over bread, vegetables and cheese. Sprinkle with Parmesan cheese. Cover tightly with foil; refrigerate at least 4 hours but no longer than 24 hours.

Preheat oven to 350°F (177°C). Bake covered 30 minutes. Uncover; bake 20 to 30 minutes longer or until top is golden brown and knife inserted in center comes out clean. Let stand 10 minutes before cutting.

Additional Information

For added flavor, try using an herb-flavored rustic bread such as oregano or basil.

Assemble this strata the day before your brunch, then pop it in the oven in time for your guests' arrival.

Nutritional Information

1 Serving: Calories 390 (Calories from Fat 150); Total Fat 17 g (Saturated Fat 8 g, Trans Fat 1/2 g); Cholesterol 190 mg; Sodium 980 mg; Total Carbohydrate 35 g (Dietary Fiber 7 g, Sugars 12 g); Protein 24 g

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