Breakfast Food + Drink

Spinach Artichoke Strata for #SundaySupper and #JuneDairyMonth

Spinach Artichoke Strata

Can you believe that the month of JUNE is upon us?!?! I can hardly believe the year is reaching it’s midpoint. June happens to be a pretty great month for me: it’s summertime…my birthday falls in the middle of the month…everyone tends to be in a great mood in the summer! There’s another thing about June that is pretty great – it is National Dairy Month! In honor of it and Florida Dairy Farmers, I’ve got a spinach and artichoke strata to share today!

Spinach Artichoke Strata

There is something about strata that brings back fond memories for me. Whenever my family would get together when I was a child, it seemed like strata was a go-to item for breakfast or brunch. I remember enjoying it on Easter, Christmas morning, and other times just because!

Spinach Artichoke Strata

The funny thing is – as a child I never really realized WHY making a strata was such a good idea for times when groups are getting together. I mean, why would I? I was a kid, after all. But now as an adult I can fully appreciate a dish that can be prepared in advance. That’s how it is with this spinach and artichoke strata – you take some time the day before putting it together, you put it in the refrigerator to sit overnight, and simply take it out and bake it the next day for a perfect breakfast or brunch treat!

Spinach Artichoke Strata

I love how the milk and the eggs mix together with the cubed bread (I used sourdough, because: YUM). Somehow as they sit overnight and marry together in their baking dish, something magic happens. That day or two old bread that was slightly stale transforms into something fluffy, light, and so so good! Plus, this recipe in particular makes a pretty large portion (a 9×13″ pan), so you can feed quite a few people…or if you are like me and are just serving two you end up having leftovers to eat for a day or so!

Spinach Artichoke Strata

Of course, one of the key ingredients in this dish is milk – so of course I wanted to utilize Florida Dairy in this strata! There is so much to learn about Florida dairy farmers: did you know that the state’s more than 130 dairy farms are primarily owned and operated by second and third-generation farmers? Keeping it in the family; I like that! Knowing that they are committed to producing a fresh supply of wholesome, quality milk is a great thing to see and support. Apparently there are about 123,000 dairy cows in Florida that collectively produce about 2.34 billion pounds of milk a year. Holy moly! That amount represents 277 million gallons of Florida-produced milk in the grocery store. That is a LOT of milk, my friends! If you want to know more about Florida Dairy, there is so much to explore! You can learn more about Florida Dairy Farmers themselves, check out the Florida Dairy Farms themselves, get inspired to use Florida Milk in the kitchen, see how Florida Milk is involved in schools, and check out the latest news features for Florida Milk. Now, where to start?!?!

When you’re finished learning so much more about Florida Milk, it should be high time for you to create that strata and serve it up to your own family. Don’t you think?

Spinach Artichoke Strata

Spinach and Artichoke Strata
The perfect breakfast or brunch dish for a special occasion - a spinach and artichoke strata! Make it ahead of time, bake it later: easy and delicious!
Recipe type: Brunch
  • 2 tablespoons unsalted butter
  • ½ cup finely chopped brown onion
  • 4 cloves garlic, minced
  • 8-9 ounces fresh spinach
  • 8 ounces roasted red peppers, sliced
  • 14 ounces artichoke hearts, diced
  • 8 cups cubed sourdough bread (I used one whole loaf)
  • 8 large eggs
  • 2¼ cups Florida Milk
  • ½ pound Brie cheese
  1. Heat a large skillet over medium high heat. Add the butter and allow it to melt. Add the onions, garlic, and a dash of salt and pepper: cook until softened, about 5-6 minutes.
  2. Stir in the fresh spinach. Allow it to wilt (3-4 minutes), then remove from heat and set aside. Toss the red peppers and artichokes and stir to combine.
  3. Whisk the eggs and milk together in a large bowl. Add a dash of salt and pepper.
  4. Next, layer half of the bread in a greased casserole dish (I used a 9"x13" pan). Scatter half of the vegetable mix on top of the bread. Add half of the Brie cheese, then pour half of the egg and milk mixture over the top of the dish. Repeat for the second half.
  5. Cover the dish and store in the refrigerator for a few hours, or preferably overnight.
  6. Before baking, remove the dish from the refrigerator and allow it to come to room temperature, about 30 minutes.
  7. Preheat the oven to 350 degrees F. Bake the strata uncovered for about 45 minutes until puffed and golden brown. Remove from oven and allow to stand for at least 10 minutes before serving. Enjoy!

FDF horizontal logo with website

It just so happens that the Sunday Supper family has partnered with Florida Milk today to bring you an entire array of amazing dishes that feature….you guessed it….Florida Milk! Make sure you check out all of the delicious offerings on the menu, and while you’re at it, why don’t you become a fan of Florida Milk on Facebook, chat with them on Twitter, see what they’re up to on YouTube, see their photos on Instagram, and discover what inspires them on Pinterest!


Milk in the Morning:

Milk during the Day:

Milk in Desserts:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

This post is sponsored by Florida Dairy Farmers in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.


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