Spinach Artichoke Breakfast Strata Step-by-step instructions

Before you start

Before beginning, ensure your oven is fully preheated to the correct temperature.

Gather all your ingredients and prepare the baking dish by lightly greasing it with butter or non-stick spray, which helps prevent the egg mixture from sticking to the sides and makes serving much easier once the dish is finished.

Instructions

Preparation and assembly

1. 1Assemble the base
   Preheat your oven to 350°F (175°C). In a large baking dish, spread the sourdough bread cubes evenly. Scatter the chopped spinach and quartered artichoke hearts over the bread, ensuring they are distributed throughout the dish.
   Look for The bread, spinach, and artichokes should be evenly spread across the bottom of the dish without being overly compressed.
   Tip Distribute the artichokes evenly so every serving gets a balanced portion of vegetables.

The bread should be cut into uniform, bite-sized cubes.

Ensure the spinach is chopped finely enough to spread evenly throughout the dish without leaving large clumps, while the artichokes should be quartered to provide consistent texture in every bite.

Adding the egg base

2. 2Add egg mixture
   In a separate mixing bowl, whisk together the eggs and milk until completely combined. Pour this mixture slowly and evenly over the bread and vegetable base in the baking dish, making sure to saturate the bread cubes thoroughly.
   Look for The bread should be well-soaked by the egg mixture, but not completely drowning in a pool of liquid.
   Tip Let the dish sit for a few minutes before adding the cheese so the bread can absorb the liquid.

The egg and milk mixture should be whisked until completely smooth and free of streaks. When pouring, distribute the liquid evenly across the entire surface of the bread and vegetables, ensuring the edges are well moistened for even cooking.

Baking to perfection

3. 3Top and bake
   Sprinkle the shredded mozzarella and grated Parmesan cheese over the top of the strata. Place the dish in the preheated oven and bake for 45 minutes, or until the eggs are fully set at 160°F (71°C) and the top is puffed and golden brown.
   Look for The center should be firm to the touch and the cheese should be bubbling and golden.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If the top browns too quickly, tent it loosely with aluminum foil for the final few minutes of baking.

The top should be covered with an even layer of cheese. During baking, look for the strata to rise and the cheese to develop a golden-brown hue. The center must feel firm to the touch, indicating that the eggs have fully set.

Common mistakes

Avoid over-soaking the bread for too long before baking, as this can lead to a mushy texture.

Additionally, ensure the oven temperature is accurate; if the heat is too high, the top will burn before the eggs in the center have time to cook through. Always use a thermometer to verify the internal temperature for food safety.

How to tell it’s done

The strata is done when the egg mixture is fully set in the center and reaches an internal temperature of 160°F (71°C).

The edges should be pulling slightly away from the dish, and the top will appear golden brown and puffed. Allow the dish to rest for 10 minutes before slicing to ensure the layers firm up properly.

• Egg dishes: 160°F (71°C) in the thickest part