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4.6 from 5 votes

Gluten-Free Strata with Cheese, Spinach and Bell Peppers

An easy, and delicious Gluten-Free Cheesy Spinach & Bell Pepper BreakfastStrata! This makes a perfect breakfast or brunch any time of year!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Servings: 6
Calories: 225kcal
Author: Kristen Wood


  • 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)


  • 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.


Find the recipe for My Favorite Gluten-Free Bread: HERE
You might also like: 23 Amazing Side Dishes for Stuffed Peppers.


Serving: 1slice | Calories: 225kcal | Carbohydrates: 13g | Protein: 10g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 143mg | Sodium: 609mg | Potassium: 135mg | Fiber: 1g | Sugar: 4g | Vitamin A: 523IU | Vitamin C: 1mg | Calcium: 174mg | Iron: 1mg