Name: Italian Breakfast Strata with Eggs and Vegetables Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 9 h 10 min
Yield: 8
Cuisine: Italian
Ingredients: 1 large loaf (about 1-1.5 lbs) crusty Italian or French bread, cut into 1-inch cubes (day-old preferred); 12 large eggs; 4 cups whole milk; 8 ounces fontina cheese, shredded (or mozzarella); 1/2 cup grated Parmesan cheese; 1 pound fresh baby spinach; 1 medium yellow onion, diced; 2 cloves garlic, minced; 1 cup roasted red peppers (jarred, drained and chopped); 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon Italian seasoning (optional); Butter or extra oil for greasing dish

This hearty Italian Breakfast Strata is a savory baked egg casserole layered with crusty Italian bread, fluffy eggs, colorful vegetables like spinach, onions, and roasted red peppers, plus melty Italian cheeses for a comforting, make-ahead breakfast bursting with Mediterranean flavors.

Why You’ll Love This Recipe

As an experienced chef, I adore this strata because it’s incredibly versatile and foolproof—perfect for busy mornings, brunch gatherings, or even a cozy weekend treat. You can prep it the night before, letting the bread soak up the rich egg custard overnight for maximum flavor and a beautifully puffed, golden top when baked.

The Italian twist shines through with fresh veggies adding brightness and nutrition, creamy cheeses melting into every bite, and optional herbs that evoke classic Italian tastes. It’s hearty yet not heavy, feeds a crowd effortlessly, and reheats like a dream, making leftovers just as delicious.

Whether you’re hosting family or treating yourself, this dish delivers restaurant-quality comfort right from your oven with minimal morning effort.

Yield: 8 servings

Italian Breakfast Strata with Eggs and Vegetables Recipe

Savory Italian strata with layered bread, eggs, spinach, peppers, and melty cheese—easy make-ahead brunch perfection.

Prep Time 20 minutes

Cook Time 50 minutes

Additional Time 8 hours

Total Time 9 hours 10 minutes

Ingredients

1 large loaf (about 1-1.5 lbs) crusty Italian or French bread, cut into 1-inch cubes (day-old preferred)
12 large eggs
4 cups whole milk
8 ounces fontina cheese, shredded (or mozzarella)
1/2 cup grated Parmesan cheese
1 pound fresh baby spinach
1 medium yellow onion, diced
2 cloves garlic, minced
1 cup roasted red peppers (jarred, drained and chopped)
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning (optional)
Butter or extra oil for greasing dish

Instructions

Get your kitchen ready and preheat your oven — Grease a 9x13-inch baking dish generously with butter or olive oil. This prevents any sticking and makes cleanup a breeze. Preheat your oven to 350°F (175°C) so it's hot and ready when you are.
Cube that beautiful bread — Tear or cut your crusty Italian loaf into 1-inch pieces. Spread them out on a baking sheet if they're super fresh, and give them a quick 5-10 minute toast in the oven for extra crunch—trust me, it elevates the texture!
Sauté the veggies for max flavor — Heat olive oil in a large skillet over medium heat. Add diced onion and cook until soft and golden (about 5 minutes). Toss in minced garlic for 1 minute until fragrant. Add baby spinach in batches—it wilts down fast! Stir until just wilted, then mix in chopped roasted red peppers. Season lightly with salt and pepper. Remove from heat and let cool slightly.
Whip up the magical egg custard — In a large bowl, crack all 12 eggs and whisk them vigorously until smooth and a bit frothy—this incorporates air for fluffiness. Pour in the milk, add salt, pepper, and Italian seasoning if using. Whisk again until everything is perfectly combined and creamy.
Layer it up like a pro — Spread half the bread cubes in your prepared dish. Scatter half the sautéed veggie mixture over top, then sprinkle with half the fontina and a bit of Parmesan. Repeat with remaining bread, veggies, and cheeses—ending with a cheesy top for that irresistible golden crust.
Pour and soak — Gently pour the egg-milk mixture evenly over everything. Use a spatula or your hands (clean, of course!) to press the bread down lightly so it soaks up all that goodness. Cover tightly with foil or plastic wrap.
Chill for flavor magic — Refrigerate for at least 2 hours, but overnight (8+ hours) is best. This lets the bread absorb the custard fully, turning simple ingredients into something extraordinary.
Bake to perfection — When ready, remove from fridge and let sit at room temp for 15-20 minutes. Preheat oven if needed. Bake covered for 30 minutes, then uncover and bake another 15-20 minutes until puffed, golden, and set in the center (a knife inserted should come out clean).
Rest and admire — Pull it out and let it rest 10 minutes—this helps it firm up for beautiful slices and keeps it from falling apart when serving.
Serve with love — Slice into generous portions and enjoy hot! Pair with fresh fruit, coffee, or a simple salad for the ultimate Italian-inspired breakfast feast.

Notes

This recipe is vegetarian as written; for meat lovers, brown 12 oz Italian sausage and layer it in. Always use full-fat dairy for richest results. If spinach releases too much liquid, squeeze it gently before adding.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 450Total Fat 30gSaturated Fat 13gUnsaturated Fat 16gCholesterol 340mgSodium 1035mgCarbohydrates 19gFiber 2gSugar 10gProtein 28g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use day-old or slightly stale bread—it absorbs the custard better without turning mushy; if fresh, toast cubes lightly. Whisk eggs vigorously for a fluffier texture. Sauté veggies first to remove excess moisture and boost flavor—don’t skip this step! Grease your baking dish well to prevent sticking.

For even soaking, press bread down gently after adding custard. Let it rest 10-15 minutes post-bake for cleaner slices. Bake covered initially to prevent over-browning, then uncover for a crispy top.

Test doneness with a knife—it should come out clean. Customize spices boldly; a pinch of nutmeg or red pepper flakes adds depth. Always use full-fat milk for richness.

Ingredients Notes

Crusty Italian or French bread forms the base—choose a loaf with a good chew for texture contrast against the soft custard. Eggs provide structure and fluffiness; fresh large ones whip up lighter. Whole milk (or half-and-half) creates creaminess—avoid skim for best results.

Fresh baby spinach wilts beautifully and adds vibrant green color and mild earthiness. Roasted red peppers bring sweet smokiness and Italian flair; jarred work great for convenience. Onion and garlic sautéed add aromatic depth without overpowering. Fontina or mozzarella cheese melts gorgeously—fontina for nutty creaminess, mozzarella for stretchy pull.

Parmesan adds salty umami punch. Olive oil for sautéing keeps it authentically Italian. Seasonings like salt, black pepper, and optional Italian herbs (basil, oregano) tie everything together for that classic taste.

Variations and Substitutions

Make it vegetarian by skipping sausage and adding extra veggies like zucchini, mushrooms, or artichoke hearts. For a meaty version, swap in crumbled Italian sausage, pancetta, or prosciutto for richer flavor.

Cheese swaps: Use provolone, gouda, or gruyere instead of fontina; pecorino for sharper Parmesan. Bread options include sourdough for tang or ciabatta for airier texture. Dairy-free? Try almond milk and vegan cheese, though texture may vary. Amp up veggies with bell peppers, tomatoes, or kale.

Spice it up with red pepper flakes or fresh basil. For lighter fare, reduce cheese or use low-fat milk. Turn it gluten-free with GF bread. Add sun-dried tomatoes or olives for more Mediterranean vibe—endless ways to make it your own!

Storage Options

Assemble ahead and refrigerate unbaked up to 24 hours. Baked leftovers keep in an airtight container in the fridge for 3-4 days. Reheat individual portions in microwave (1-2 minutes) or oven at 350°F (10-15 minutes) for crispiness. Freeze baked slices wrapped tightly for up to 2 months—thaw overnight in fridge before reheating. Avoid freezing unbaked due to texture changes.