How do I know when my strata is done baking?

You’ll know your breakfast strata is done when it’s puffed up in the center, slightly golden, and a toothpick can be inserted into the center and comes out clean.

Can I make this recipe ahead of time?

Yes, we actually recommend it! Store your unbaked strata covered in the fridge up to 24 hours before you plan on baking.

How long do leftovers last?

Once cooled, leftovers can be transferred to an airtight container and stored in the fridge for up to four days.

Gluten-Free Breakfast Strata

Description

Make mornings easy (and delicious) with this make-ahead gluten-free breakfast strata with ham or bacon, veggies, and cheese! Dairy-free option.

Ingredients

Units Scale

6 cups diced or torn gluten-free bread or gluten free bread rolls (dried out/stale works best)
8 ounce package bacon (turkey or pork) or smoked uncured ham, diced
1 teaspoon minced garlic or 2 cloves
1 small yellow onion, chopped
3 to 4 cups baby spinach, torn or chopped
pinch kosher salt
Optional - 1/2 cup sun dried tomatoes, julienne cut and removed from oil
1 1/2 cups shredded gouda, parmesan, or non-dairy cheese

Egg Mixture

8 large eggs
2/3 cup heavy cream, half and half, or canned coconut milk
1 1/3 cups dairy free milk of choice
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dry mustard
1/2 teaspoon dried oregano or thyme
1/4 teaspoon smoked paprika

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Instructions

Spray an 8×11.5-inch (2-quart) or 9×13-inch (2.5–3-quart) baking dish with nonstick spray or lightly grease with oil. Note: The smaller dish yields a thicker, creamier strata, while the larger pan bakes up slightly thinner and cooks a bit faster.
Tear or cut the bread into small pieces and spread evenly across the bottom of the prepared dish.
In a skillet, cook bacon until crisp (add ½ Tbsp oil or butter if using turkey bacon). Crumble or chop into bite-sized pieces and sprinkle over the bread. If using smoked ham, no need to cook beforehand.
In the same pan, sauté garlic and onion for 2–3 minutes, until fragrant and translucent. Add spinach and a pinch of salt; cook until wilted.
Evenly layer the spinach mixture (and optional sun-dried tomatoes) over the bread and bacon or ham. Top with shredded cheese, covering the corners.
In a large bowl, whisk eggs, cream, milk, salt, pepper, dry mustard, oregano or thyme, and paprika. Pour evenly over the casserole. Cover and refrigerate for 30 minutes or up to 24 hours.
When ready to bake, preheat the oven to 350°F. Bake uncovered for 30 minutes, then loosely cover and bake 20–30 minutes more, until golden, puffed, and set in the center.
Let rest 10 minutes before serving. Garnish with fresh herbs, if desired.
Store leftovers in an airtight container in the fridge for up to 4 days.

Notes

Prep Tips – Allowing the strata to rest overnight in the fridge permits the egg mixture to completely soak the bread which makes for a lighter/fluffier texture once baked.

Baking Tips – Baking times will vary depending on the thickness of the French bread.

Storage Tips – The strata can be stored for up to 3 months in the freezer wrapped tightly in plastic wrap or in an airtight container. Reheat from frozen in the oven at 350°F until warmed through, or thaw overnight in the refrigerator before reheating.

Prep Time: 20 minutes
Chill Time: 30 min to 24 hours
Cook Time: 45 to 50 minutes
Category: breakfast
Method: oven
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 69
Sugar: 2.4g
Sodium: 765mg
Fat: 18g
Saturated Fat: 4.3g
Carbohydrates: 12.7g
Fiber: 1.4g
Protein: 13.7g
Cholesterol: 157.4mg