Corned Beef and Spinach Strata

Savory Strata
William Mahar / Getty Images
Prep: 20 mins
Cook: 60 mins
Total: 80 mins
Servings: 6 to 8 servings
Nutritional Guidelines (per serving)
418 Calories
31g Fat
13g Carbs
23g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 418
% Daily Value*
Total Fat 31g 39%
Saturated Fat 17g 83%
Cholesterol 195mg 65%
Sodium 871mg 38%
Total Carbohydrate 13g 5%
Dietary Fiber 2g 6%
Protein 23g
Calcium 586mg 45%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is an excellent brunch or breakfast casserole that's easily made the night before. Just pop it in the oven in the morning, slice some fresh tomatoes and some fruit to accompany the casserole, pour the juice and coffee, and breakfast or brunch is served.

This is also an excellent way to use leftover corned beef. It may be made with cooked diced ham as well.


  • 3 tablespoons butter
  • 1 large onion (finely chopped; about 1 1/2 cups)
  • 1 teaspoon salt (divided)
  • 1/2 teaspoon black pepper (divided)
  • 1 (10-ounce) package frozen spinach (thawed, excess moisture squeezed out)
  • 1 1/2 cups corned beef (diced cooked)
  • Pinch nutmeg (grated or ground)
  • 6 to 7 cups cubed bread (or use a light rye bread)
  • 2 cups shredded mild Cheddar cheese (or a Cheddar and Monterey Jack combination)
  • 2 1/4 cups milk
  • 8 large eggs
  • 2 tablespoons Dijon mustard

Steps to Make It

  1. Gather the ingredients.

  2. Heat butter over medium-low heat; sauté onion until tender. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper, along with the spinach, corned beef, and a pinch of nutmeg. Stir to blend thoroughly. Set aside.

  3. Cut bread into 1-inch cubes. Sprinkle about a third of the bread cubes over the bottom of a 9-by-13-by-2-inch baking pan or 3-quart shallow casserole. Sprinkle about one-third of the spinach mixture over the bread cubes, then sprinkle about one-third of the cheese over the spinach mixture. Repeat the layers 2 more times.

  4. In a bowl, whisk the milk, eggs, and mustard, along with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

  5. Pour over the casserole. Pat the top all over to submerge the bread. Cover with foil and refrigerate for at least 8 hours or up to 24 hours.

  6. Remove the strata from the refrigerator and let stand at room temperature for 25 minutes.

  7. Heat oven to 350 F.

  8. Bake the strata, uncovered, for 45 to 55 minutes, until golden brown and cooked through.

  9. Let stand 5 minutes before serving.