Description
This Croissant Strata with Spinach, Feta, and Gruyère combines buttery croissants with savory cheese, tender spinach, and a custard base for a rich, flavorful brunch casserole. Easy to prep ahead, it’s perfect for feeding a crowd.
Ingredients
5–6 croissants (day-old preferred), torn into chunks
4 cups fresh spinach, roughly chopped
1/2 cup feta cheese, crumbled
1 cup Gruyère cheese, shredded
6 large eggs
1 1/2 cups milk or half-and-half
1 tsp Dijon mustard (optional)
1 clove garlic or 1 small shallot, minced
1 tbsp olive oil or butter
Salt and pepper to taste
Optional: 2 tbsp chopped fresh parsley or chives
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Sauté garlic or shallot in olive oil or butter until fragrant. Add spinach and cook just until wilted. Let cool slightly.
- In a bowl, whisk together eggs, milk or half-and-half, Dijon mustard, salt, and pepper.
- Layer torn croissant pieces in the baking dish. Distribute spinach mixture, feta, and Gruyère evenly.
- Pour egg mixture over the croissants, pressing gently to absorb.
- Cover and refrigerate for 30 minutes to overnight.
- Uncover and bake for 35–40 minutes until golden and set. Broil briefly if more color is desired.
- Let rest 5–10 minutes before serving. Garnish with fresh herbs if using.
Notes
Use kale, chard, or arugula instead of spinach for variation.
Add mushrooms, onions, or bell peppers for more depth.
Swap cheeses or mix in sun-dried tomatoes or nutmeg.
Make individual servings in muffin tins.
Press croissant pieces to ensure full custard absorption.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast/Brunch
- Method: Baked
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 3g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 195mg
