Croissant Strata with Spinach, Feta, and Gruyere

This croissant strata with spinach, feta, and Gruyere is a luxurious and savory breakfast casserole that combines the buttery richness of croissants with the freshness of sautéed spinach and the tangy flavors of feta and Gruyere cheeses. A custard mixture ties it all together, creating a satisfying and comforting dish perfect for special occasions or weekend brunches. Whether you’re preparing for a holiday gathering or simply want to treat yourself to a gourmet breakfast, this dish is sure to impress.

Why You’ll Love This Recipe

This Croissant Strata with Spinach, Feta, and Gruyere is the ultimate in effortless elegance. It combines simple ingredients—croissants, eggs, and cheese—with the gourmet flavors of Gruyere and feta, making it a crowd-pleaser. The layers of soft, custardy croissant pieces soak up the savory filling, resulting in a dish that’s both flavorful and comforting. Perfect for holiday mornings or weekend brunch, it’s make-ahead and easy to bake when you’re ready to serve. The best part? It’s a vegetarian dish that everyone will love, and it’s indulgent without being overly heavy.

Ingredients

• 3-4 croissants (approximately 8.5 oz), cut into 2-inch cubes
• 10 large eggs
• 2 cups milk
• 1 teaspoon Dijon mustard
• ⅛ teaspoon nutmeg
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon black pepper, plus more to taste
• ⅛ teaspoon cayenne pepper
• 1 shallot, minced
• 2 tablespoons olive oil or butter, divided
• 12 oz frozen chopped spinach, thawed and excess water squeezed out
• 1 cup Gruyere cheese, shredded
• 1 cup feta cheese, crumbled

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (175°C).
2. Spread the croissant cubes on a baking sheet and lightly toast them in the oven for about 5 minutes. Remove from the oven and set aside.
3. In a large mixing bowl, whisk together the eggs, milk, Dijon mustard, nutmeg, ½ teaspoon salt, ¼ teaspoon black pepper, and cayenne pepper until well combined. Set aside.
4. Heat 1 tablespoon of olive oil or butter in a skillet over medium heat. Add the minced shallot and sauté until translucent. Add the thawed and drained spinach, season with a pinch of salt and pepper, and cook for an additional 2-3 minutes. Remove from heat and let cool slightly.
5. Grease a 9x13-inch baking dish with the remaining 1 tablespoon of olive oil or butter.
6. Layer half of the toasted croissant cubes in the bottom of the prepared baking dish. Top with half of the spinach mixture, then sprinkle half of the Gruyere and feta cheeses over the spinach. Pour half of the egg mixture over the layers.
7. Repeat the layering process with the remaining croissant cubes, spinach mixture, cheeses, and egg mixture. Gently press down on the layers to ensure the bread absorbs the custard.
8. Cover the dish with aluminum foil and refrigerate for at least 2 hours, or overnight for the best results.
9. When ready to bake, remove the dish from the refrigerator and let it sit at room temperature for 30 minutes. Preheat the oven to 350°F (175°C).
10. Bake the strata, covered, for 30 minutes. Then, remove the foil and continue baking for an additional 20-30 minutes, or until the center is set and the top is golden brown.
11. Allow the strata to rest for at least 5 minutes before serving.

Servings and Timing

• Servings: 8
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes

Variations

• Swap Cheeses: If you prefer a different flavor, try swapping Gruyere and feta for cheddar, mozzarella, or goat cheese.
• Use Fresh Spinach: If you have fresh spinach, sauté it in place of frozen spinach for a more vibrant flavor.
• Gluten-Free: Use gluten-free croissants if needed to make this dish suitable for a gluten-free diet.

Storage/Reheating

• Storage: This dish can be stored in the refrigerator for up to 3 days in an airtight container.
• Reheating: Reheat individual servings in the microwave or warm the entire dish in the oven at 350°F (175°C) for 15-20 minutes until heated through.

FAQs

1. Can I make this croissant strata the night before?

Yes, this recipe is perfect for make-ahead preparation. After assembling, simply cover it and refrigerate overnight. The croissants will soak up the egg custard, enhancing the flavor overnight.

2. Can I use fresh spinach instead of frozen?

Yes, you can use fresh spinach. Sauté it with a little olive oil and season with salt and pepper. Ensure you cook it long enough for the moisture to reduce.

3. Can I substitute the croissants for another type of bread?

You can use brioche, challah, or any other soft bread as a substitute. However, croissants add a unique buttery flavor and texture that’s hard to replicate.

4. Can I freeze this strata?

Yes, you can freeze the assembled strata before baking. Just cover it tightly with plastic wrap or foil and freeze for up to 1 month. When ready to bake, let it thaw in the refrigerator overnight before baking as usual.

5. How can I make this dish spicier?

You can increase the amount of cayenne pepper or add hot sauce to the egg custard for a bit more heat. Consider adding diced jalapeños for an extra kick.

6. How do I know when the strata is done baking?

The strata is done when the center is set and no longer jiggles. The top should be golden brown. You can insert a knife or toothpick into the center to check for doneness—if it comes out clean, it’s ready.

7. Can I make this without dairy?

Yes, to make it dairy-free, substitute the milk with a plant-based milk like almond milk, oat milk, or coconut milk. You can also use dairy-free cheese options.

8. Can I double this recipe for a larger crowd?

Absolutely! Just make sure you use a larger baking dish and adjust the cooking time accordingly. It may take a bit longer to bake through, so check it after 50 minutes.

9. How can I make this more filling?

To make this dish heartier you can  add a few more croissants for a bigger, more satisfying portion.

10. Is this recipe vegetarian?

Yes, this recipe is vegetarian as it contains no meat or poultry. It is filled with flavorful cheeses and spinach, making it a hearty, meatless option.

Conclusion

Croissant Strata with Spinach, Feta, and Gruyere is the ultimate breakfast casserole that combines the rich, buttery flavor of croissants with savory spinach, tangy feta, and melty Gruyere. It’s easy to make, can be prepared ahead of time, and is perfect for feeding a crowd. Whether for a holiday brunch, special occasion, or just a cozy family breakfast, this dish will surely become a favorite.