Description

This Croissant Strata with Spinach, Feta, and Gruyere is a deliciously rich and savory breakfast casserole perfect for brunch or a special occasion. Layers of buttery croissants, sautéed spinach and shallots, creamy Gruyere, and tangy feta are soaked in a flavorful custard and baked until golden and set, creating a comforting dish that’s both elegant and easy to prepare.

Ingredients

Scale

Base

3–4 croissants (about 8.5 oz), cut into 2-inch cubes

Custard

10 large eggs
2 cups milk
1 tsp Dijon mustard
1/8 tsp nutmeg
1/2 tsp salt (plus more to taste)
1/4 tsp black pepper (plus more to taste)
1/8 tsp cayenne pepper

Spinach Mixture

1 shallot, minced
2 tbsp olive oil or butter, divided
12 oz frozen chopped spinach, thawed and squeezed dry

Cheese

1 cup Gruyere cheese, shredded
1 cup feta cheese, crumbled

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Instructions

Preheat and Toast Croissants: Preheat your oven to 350°F (175°C). Spread the croissant cubes on a baking sheet and lightly toast them in the oven for 5 minutes to give them a bit of firmness. Remove and set aside.
Whisk the Custard: In a large bowl, thoroughly whisk together the eggs, milk, Dijon mustard, nutmeg, salt, black pepper, and cayenne pepper until smooth. Set this custard mixture aside.
Prepare the Spinach: Heat 1 tablespoon of olive oil or butter in a skillet over medium heat. Add the minced shallot and sauté until soft and fragrant. Stir in the thawed and drained spinach, season with salt and pepper to taste, and cook for 2 to 3 minutes to heat through. Remove from heat.
Assemble the Strata: Grease a 9×13-inch baking dish well. Layer half of the toasted croissant cubes evenly in the bottom of the dish. Spread half the cooked spinach mixture over the croissants, followed by half of the Gruyere cheese and half of the crumbled feta. Pour half of the custard over the layers. Repeat the layering process with the remaining croissants, spinach, Gruyere, feta, and custard. Press gently to compact the layers.
Chill: Cover the assembled casserole tightly with foil and refrigerate it for at least 2 hours, or preferably overnight, to allow the custard to soak into the croissants.
Bake: Remove the strata from the refrigerator and let it come to room temperature for about 30 minutes. Bake covered with foil in the preheated oven for 30 minutes. Then remove the foil and bake for an additional 20 to 30 minutes until the strata is fully set and has a golden brown top.
Rest and Serve: Let the strata rest for 5 minutes after baking to firm up slightly. Cut into portions and serve warm.

Notes

Ensure the frozen spinach is thoroughly thawed and squeezed dry to prevent excess moisture in the strata.
Using day-old or lightly toasted croissants helps prevent sogginess.
This dish can be assembled the night before, allowing flavors to meld beautifully.
Feel free to substitute Gruyere cheese with Swiss or mozzarella if desired.
Adjust seasoning to taste, especially the salt and pepper, since cheeses can be salty.
Leftovers can be refrigerated and reheated in the oven or microwave.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Breakfast Casserole
Method: Baking
Cuisine: American