This scrumptious Spinach Artichoke and Asparagus Strata is the perfect brunch casserole, perfect for Mother’s Day or weekend brunch. Packed with layers of fresh veggies, cheese and bread in a flavorful egg custard, this breakfast strata will be a hit with your friends and family.
This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
I am so excited that we are kicking off #BrunchWeek today. It is one of my favorite community blogger events and this is my 4th year getting a chance to play with some of my favorite food bloggers. Who doesn’t love brunch, right? This year’s #BrunchWeek has some new sponsors including Michigan Asparagus. So, to kick it off, I knew I wanted to incorporate some delicious spring asparagus in my recipe. To go with, I wanted to also make sure to add a bit of cheese (my fridge is packed with Cabot cheese for days – I love using it in recipes). I was marinating on ideas for brunch that I haven’t tried here before and I have been obsessed with the flavors of spinach and artichoke lately. I thought – what if we take that combo and add some crisp spring asparagus and sharp cheddar cheese and bake it in a perfect breakfast casserole. A few tinkerings with this recipe and this Spinach Artichoke and Asparagus Strata is ready for the #BrunchWeek brunch table.
There really is no better dish for a spring brunch. The fresh veggies with a hint of spice and fresh sourdough bread with layers upon layers of cheese – all baked in a rich egg custard – seriously, it’s flavor overload. Don’t be surprised if your guests ask you for seconds and pester you for the recipe. I used a fresh sourdough bread that I got at my local bakery and that added a ton of flavor. The spinach wilted down so quick so what looks like a lot really is not. The best thing is you can always adapt the recipe to your liking.
This Spinach Artichoke and Asparagus Strata is the perfect make ahead breakfast dish. Just make everything the night before, slide it into the fridge and let it chill overnight. The next morning, heat the oven, remove the strata from the fridge and sprinkle with a bit of Parmesan and bake it for 45 minutes. Your guests will think you worked on this for hours.
For your next brunch, make this Spinach Artichoke and Asparagus Strata and watch how quickly it disappears!
On to the recipe:
Gather your ingredients
Look at this gorgeous spring asparagus
It’s all about the layers
Drenching the layers of cheese, veggies and sourdough in a rich custard
Look at this lovely
Shall I make you a plate?
Spinach Artichoke and Asparagus Strata
This Spinach Artichoke and Asparagus Strata will be the star of your weekend brunch. Fresh veggies are sauteed with a hint of spice and then layered with sourdough bread and cheese and baked in a rich egg custard. Hungry yet?
- Prep Time: 45 min
- Cook Time: 60 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 - 10
- Category: Breakfast and Brunch
- Cuisine: American
- 2 tablespoons of olive oil, divided
- 1 (9-ounce) package of frozen artichoke hearts, thawed and chopped
- 1 small Vidalia onion, diced
- 2 garlic cloves, minced
- 1 pound of fresh asparagus, chopped (tough woody stems removed)
- 10 ounces of fresh baby spinach
- 2 ½ cups of milk
- 1/2 teaspoon of kosher salt
- 1/4 teaspoon of freshly cracked black pepper
- 1/2 teaspoon of smoked paprika
- 1/4 teaspoon of Aleppo pepper (optional)
- 6 large eggs
- 1 loaf of sourdough bread, cut into 1” cubes
- I cup of cheddar cheese, shredded (I used Cabot Extra Sharp Cheddar Cheese)
- 1/4 cup of freshly grated Parmesan cheese
- Heat 1 1/2 teaspoons of olive oil in a dutch oven over medium high heat.
- Add the artichoke hearts, onion and garlic cloves and sauté for about 4 minutes. Remove to a large bowl to cool.
- Add another 1/2 tablespoon of olive oil to the dutch oven if needed, add the chopped asparagus and sauté for another 4 minutes or so. Remove the sautéed asparagus to cool with the artichoke onion mixture.
- Add another 1/2 tablespoon of olive oil to the pan and add half of the baby spinach until it starts to wilt, stirring often. As the first batch of spinach starts to wilt, gradually add the remaining baby spinach to the pan, stirring often until all of the spinach is wilted, about 4 minutes.
- Remove the spinach to a strainer over a bowl so that any water would drain. The last thing you want is watery veggies in a strata. When it cools, squeeze the sautéed spinach to remove any excess moisture, chop roughly and add that to the vegetable mixture.
- Stir them all together to mix.
- In another bowl or large measuring cup, whisk together the milk, salt, pepper, smoked paprika, Aleppo pepper (if using), and eggs until everything is mixed. I love doing this in a large measuring cup like a 4-cup measuring cup for easy pouring.
- Layer half of the cubed sourdough bread into a 9 x 13 baking pan sprayed well with cooking spray
- Nestle half of the veggie mixture over the cubed bread followed by half of the cheddar cheese over the bread and veggies.
- Repeat the layers again.
- Press down on the bread mixture with a spatula and pour the custard mixture over everything.
- Press down on the bread for a bit so that everything is covered in the egg mixture, cover and let the mixture soak for at least a half hour or even better, overnight, in the refrigerator.
- Heat the oven to 350 degrees F.
- Uncover and let the strata come to room temperature for about half an hour.
- Sprinkle with the Parmesan cheese and bake for about 45 minutes, until it is cooked through and the edges are browned slightly. Let stand for about 15 minutes before serving.
While you can let the mixture sit for a half hour, you can easily prepare this the night before and let it soak in the fridge, baking if off in the morning for easy entertaining.
Take a look at what the #BrunchWeek Bloggers are creating today!
Homemade Orange Julius from A Day in the Life on the Farm
Kimchi Bloody Mary from kimchi MOM
Mimosa Bar from Love and Confections
BrunchWeek Egg Dishes:
Asparagus & Pancetta Frittata from The Chef Next Door
Breakfast Burritos from Books n’ Cooks
Chilaquiles from The Redhead Baker
Coddled Eggs with Bacon and Cheddar from Family Around the Table
Eggs Benedict Breakfast Tacos from The Spiffy Cookie
Parmesan Polenta Brunch Bowl with Asparagus and Sausage from Cooking with Carlee
Put an Egg on it Mac and Cheese from Sew You Think You Can Cook
Smashed Sweet Potato Rosti with Butter Poached Egg from Nik Snacks
Smoked Eggs over Asparagus from Cindy’s Recipes and Writings
Spinach Baked Eggs with Habanero Cheddar from Sweet Beginnings
BrunchWeek Breads, Grains and Pastries:
Apple Cinnamon Pull Apart Bread from Pink Cake Plate
Apple Crumble Bread from Hezzi-D’s Books and Cooks
Apple, Sausage & Cheddar Oven Pancake from Wholistic Woman
Cheddar Asparagus Breakfast Tarts from It Bakes Me Happy
Cinnamon Roll Oatmeal from Big Bear’s Wife
Cinnamon Roll Pizza from Palatable Pastime
Best Dutch Baby Pancake Recipe from That Skinny Chick Can Bake
English Raisin Scones with Apple Jam from The Crumby Cupcake
Gluten Free Cinnamon Rolls from Gluten Free Crumbley
Strawberry Lemonade Muffins from An Edible Mosaic
Strawberry Rolls with Orange Icing from The Nifty Foodie
Tiramisu French Toast from Brunch-n-Bites
Twisted Star Cinnamon Rolls from Amy’s Cooking Adventures
BrunchWeek Main Dishes:
Biscuits and Gravy Bubble Up from A Kitchen Hoor’s Adventures
Cheesy Bacon Chile Rellenos from Rants From My Crazy Kitchen
Country Fried Steak & Eggs with Habanero Cheddar Gravy from Forking Up
Homemade Chicken Sausage & Egg Stromboli from Hardly a Goddess
Spinach, Artichoke and Asparagus Strata from Cooking in Stilettos
Ultimate Cheddar Grits Bowl from The Barbee Housewife
Veggie Loaded Breakfast Enchiladas from Sarcastic Cooking
BrunchWeek Fruits, Vegetables and Sides:
Apple and Creamy Ricotta Crepes from From Gate to Plate
Apple Cheddar Bites with Honey and Pepper from Feeding Big
Spring Asparagus Salad from Girl Abroad
Sweet Pea Sipper from Culinary Adventures with Camilla
Thai Asparagus Slaw from Jane’s Adventures in Dinner
Have you entered the fabulous #BrunchWeek Giveaway yet? Enter HERE to win!
Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.
You May Also Like
Share the love
Get free updates