An easy, and delicious Gluten-Free Cheesy Spinach & Bell Pepper Strata! This makes a perfect breakfast or brunch any time of year!
My little one loves egg dishes, and I had some leftover bread that needed using. What resulted from this combo is a hearty & savory dish that packs a flavorful protein punch, and isn’t too shabby to look at either!
I will certainly be making this regularly, as it was really quite
satisfying in many ways..
What to serve this Gluten-Free Breakfast Strata with:
Gluten-Free Golden Milk Pancakes (Dairy-Free, Refined Sugar-Free)
Creamy, Dreamy, Orange Delight Chia Seed Pudding (Gluten Free, Vegan)
Coconut Flour Power Breakfast Muffins (Gluten-Free, Refined Sugar-Free)
If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest’s “tried it” feature, or take a photo, & tag me on Instagram and I’ll share it! Thank you so much! <3
Gluten-Free Strata with Cheese, Spinach and Bell Peppers
Ingredients
- 4 eggs
- 4 tbs butter
- 1 cup milk I use almond milk
- 2 cups gluten free bread cubes I used leftover My Favorite Gluten Free Bread – see recipe below
- 1/2 cup chopped mini sweet bell peppers
- 2 garlic cloves minced
- 1/2 cup chopped fresh spinach
- 2 tbs Dijon mustard
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup feta cheese
- 1/4 cup Parmesan cheese + 1 tbs for top
- 1/2 tbs dried parsley optional (for top)
Method
- Preheat oven to 375°F. Grease a casserole dish (I used a 9 inch round dish).Heat 1 1/2 tbs butter in skillet over medium heat.Add bell pepper & saute until tender (about 5 mins), add minced garlic & spinach & saute just one minute longer.
- Remove from heat. Melt 1 1/2 tbs butter & drizzle over bread cubes. Layer half of the bread cubes, followed by half of bell the
- pepper-garlic-spinach mixture, then half of the parmesan & feta.
- Repeat with remaining half of ingredients. Beat eggs, milk, mustard, salt & pepper together.
- Pour over strata. Sprinkle 1 tbs Parmesan & 1/2 tbs of dried parsley on top.
- Dab remaining 1 tbs butter on top.
- You can let sit in fridge overnight before baking, or bake right away.
- Bake at 375°F for 45 mins or until firm, puffed and golden brown.
- Enjoy.
Notes
Nutrition
Nutritional information is automatically calculated using a third-party calculator and is an estimate only.
The bones of this are stellar, but I would recommend omitting the salt. With the briny feta, Parmesan cheese and commercial bread (I used 2 slices of Schar’s Deli Style), mine was oversalted. But still so pretty and delicious! Definitely riffable, depending on what you have going off in the fridge. Thanks for sharing this recipe!
Thanks so much for stopping by and sharing! I appreciate the feedback and I’m so happy you enjoyed it. 🙂