Holiday Breakfast Strata Two Ways
I always love making a holiday strata for Christmas morning. It’s a simple dish that you can do the day before, and it’s a great dish to make with kids. I have my original strata inspired by my mother’s recipe on the blog, and this year I decided to make two updated versions as well! The first is a Salami and Gouda spin, and the second is a Spinach and Feta spin!
Salami and Gouda Strata
The first option for making your holiday strata is the salami and gouda. It’s the same basic recipe as my mother’s, but we use gouda instead and added beef salami strips. It gives the dish a little extra flavor and fun!
Ingredients
- Gluten-free bread, such as Canyon Bakehouse Heritage Honey White
- Butter
- Eggs
- Milk
- Dry mustard
- Kosher salt
- Shredded gouda
- Beef salami
How to Make the Salami and Gouda Strata
Cut the crusts off of the bread slices. It doesn’t have to be perfect, but you want to get rid of most of the crust. Butter one side of each slice, then cut them into squares. Lay the cut bread, buttered side up, in one layer in a baking dish. If you have butter left over, flip the squares over in the dish and butter the unbuttered sides.
Beat the eggs, milk, dry mustard, and salt together. Then stir in some of the gouda and all the salami. Pour this mixture over the bread in the dish. Sprinkle the remaining gouda over the top. Refrigerate overnight. When you are ready to bake, remove the pan from the refrigerator and preheat the oven. The strata should rest outside of the fridge for 30 to 45 minutes to bring it up to room temp before cooking.
Bake until golden brown. If needed, tent it loosely with foil and cook until the center feels firm and done, otherwise continue to bake until golden brown and a bit of oil bubbles around the edges. Remove from the oven, serve warm, and enjoy!
Spinach and Feta Holiday Strata
The second option for making your holiday strata is the spinach and feta edition. I don’t want to pick favorites, but basically this one is my favorite! It has marinated onions in it, so how could you blame me?! This recipe is the greek inspired spin on my mother’s strata. It’s creamy, delicious, and such a fabulous update on the original!
Ingredients
- Gluten-free bread, such as Canyon Bakehouse Heritage Honey White
- Frozen Chopped Spinach
- Butter
- Eggs
- Milk
- Dry mustard
- Kosher salt
- Sheep’s Milk Feta
- Marinated Onions
How to Make the Spinach and Feta Strata
To start this strata, drain your defrosted spinach. Using your hands or in a paper towel or cheesecloth, squeeze as much of the water content as you can. You want this to be as dry as possible for the best end result!
Cut the crusts off of the bread slices. Butter one side of each slice, then cut them into squares. Lay the cut bread, buttered side up, in one layer in a medium-sized baking dish. If you have butter left over, flip the squares over in the dish and butter the unbuttered sides.
Beat the eggs, milk, dry mustard, and salt together. Then stir the squeezed spinach and mix. Pour the mixture over the bread in the pan. Crumble the feta over the top as evenly as you can. Then, spread the marinated onion rings evenly over the top. Cover and refrigerate overnight.
When you are ready to bake, remove the pan from the refrigerator and preheat the oven to 350°F. The strata should rest outside of the fridge to come up to room temperature before baking. Bake for approximately 1 hour, then then tent it loosely with foil and bake until the center feels firm and done. Bake until golden brown and a bit of oil bubbles around the edges. Remove from the oven and serve warm.
If you make either version of this holiday strata, rate and review it below to let me know what you think! And if you’re looking for more fun, sign up for our Friday Favorites newsletter, and follow along on Pinterest, Instagram, and TikTok!
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Holiday Breakfast Strata Two Ways
- Prep Time: 20 minutes
- Resting Time: Overnight
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Oven
- Diet: Gluten Free
Description
These holiday stratas are the perfect Christmas morning breakfast! I love making these with the whole family for a simple, delicious and soulful dish.
Ingredients
For the Salami and Gouda Strata:
- 10 ounces gluten-free bread, white and soft, we used 6 slices Canyon Bakehouse Heritage Honey White, smaller loaves will require more
- 1/4 cup butter, softened
- 3 large eggs, beaten
- 2 1/2 cups milk
- 4 teaspoons dry mustard
- 1 teaspoon kosher salt
- 2 1/2 cups shredded gouda, divided
- 2 ounces beef salami, thinly sliced and separated into ribbons
For the Feta and Spinach Strata:
- 8 ounces frozen chopped spinach, defrosted
- 10 ounces gluten-free bread, white and soft, we used 6 slices Canyon Bakehouse Heritage Honey White, smaller loaves will require more
- 1/4 cup unsalted butter, softened
- 6 large eggs
- 2 cups milk
- 1 teaspoon dry mustard
- 1 teaspoon kosher salt
- 7 ounces sheep’s milk feta, drained
- 1/2 cup Marinated Onions
Instructions
For the Salami and Gouda Strata:
- Cut the crusts off of the bread slices. Butter one side of each slice, then cut them into 1 1/2-inch squares. Depending on the size of your bread, that could be cutting the slices into quarters or sixths. Lay the cut bread, buttered side up, in one layer in a medium-sized baking dish. If you have butter left over, flip the squares over in the dish and butter the unbuttered sides.
- Beat the eggs, milk, dry mustard, and salt together. Then stir ½ cup of the gouda and the salami. (Note: It makes a difference to take the time to pull the salami ribbons apart so that they distribute well in the dish and not just clump together) Pour this mixture over the bread in the pan. Sprinkle the remaining 2 cups of gouda over the top. Cover and refrigerate overnight.
- When you are ready to bake, remove the pan from the refrigerator and preheat the oven to 350°F. The strata should rest outside of the fridge for 30 to 45 minutes, you do not want to bake right out of the fridge.
- Bake until golden brown, approximately 1 hour. Check to see if fully cooked at 45 minutes and, if needed, tent it loosely with foil and cook an additional 15 minutes or until the center feels firm and done, otherwise continue to bake until golden brown and a bit of oil bubbles around the edges. Remove from the oven and serve warm.
For the Spinach and Feta Strata:
- Drain the defrosted spinach, and using your hands or in a paper towel or cheesecloth, squeeze as much of the water content as you can. You want this to be as dry as possible.
- Cut the crusts off of the bread slices. Butter one side of each slice, then cut them into 1 1/2-inch squares. Depending on the size of your bread, that could be cutting the slices into quarters or sixths. Lay the cut bread, buttered side up, in one layer in a medium-sized baking dish. If you have butter left over, flip the squares over in the dish and butter the unbuttered sides.
- Beat the eggs, milk, dry mustard, and salt together. Then stir the squeezed spinach and mix. Pour the mixture over the bread in the pan. Crumble the feta over the top as evenly as you can and spread the marinated onion rings evenly over the top. Cover and refrigerate overnight, at minimum.
- When you are ready to bake, remove the pan from the refrigerator and preheat the oven to 350°F. The strata should rest outside of the fridge for 30 to 45 minutes, you do not want to bake right out of the fridge.
- Bake for approximately 1 hour then then tent it loosely with foil and bake for an additional 15 minutes, or until the center feels firm and done. Bake until golden brown and a bit of oil bubbles around the edges. Remove from the oven and serve warm.
Keywords: strata, holiday strata
Hey Teri – What size pan do you use? I’m asking because one recipe uses 3 eggs and the alternate recipe uses 6 eggs. Assuming the one with 6 eggs goes in a larger pan?
Don’t recall the size of my baking dish but it can go in any size pan that holds all the mixture leaving a little space at the top (maybe 3/4 inch)
Wow I made the the Spinach and Feta Strata for our family Boxing Day breakfast, everyone said it was the best egg casserole they ever had! A total win. Make it for your next breakfast/brunch gathering!