Breakfast Strata with Spinach, Red Pepper and Gruyere

August 3, 2012 by Kenmore

Wake up your mornings with this delicious baked breakfast casserole.


preparation time
0 mins

cook time




1 pounds French bread crusts removed, cut into three-quarter inch cubes

1 cup medium-dry white wine such as Sauvignon Blanc

1 red bell pepper

6 large eggs

1 tablespoons unsalted butter

2 cup heavy cream

0.5 cup yellow onion minced

1 clove garlic minced

1.5 cup Gruyère cheese grated

10 ounces frozen spinach thawed and squeezed dry

2 tablespoons parsley chopped

2.25 teaspoons kosher salt


Dry Bread

Heat oven to 375 degrees. Arrange bread cubes in single layer on sheet pan and bake until dry and stale feeling, about 5-10 minutes. (Alternatively, leave slices out overnight to dry.) Set aside.

Roast Red Bell Pepper

Roast pepper over stovetop flame until blackened; or cut in half and broil in the oven, skin side up, until blackened. Transfer to paper bag for 5 minutes to steam, then peel off charred skin, remove seeds, stem and dice. Set aside.

Sauté Vegetables

Melt butter in medium skillet over medium heat. Sauté minced onions until translucent, about 5 minutes. Add garlic, spinach and roasted bell pepper and cook, stirring occasionally, about 2 minutes. Transfer to medium bowl; set aside.

Reduce Wine

Add wine to skillet, increase heat to medium-high and simmer until reduced to 1/4 cup, 3 minutes; set aside.


Whisk eggs in large bowl until combined; whisk in reduced wine, heavy cream, half of the Gruyère cheese, sautéed vegetables, parsley and salt. Add bread. Combine; let sit 5 minutes so liquid can be absorbed.


Spray 9×13 baking dish or 8 ramekins with cooking spray. Spoon bread mixture into dish; sprinkle remaining cheese over surface. Bake until edges and center are puffed and slightly golden, about 25-30 minutes. Cool slightly; serve. Recipe created by Parties That Cook®


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