Artichoke-Spinach Strata

Artichoke-Spinach Strata


  • eggs
  • 2 1/2 Cups  skim milk
  •   Salt and pepper, to taste
  • red bell pepper, chopped
  • white or yellow onion, chopped
  •   Two 6 ½-ounce jars artichoke hearts, drained and chopped
  • 2 Cups  fresh spinach, chopped or one 13 ½-ounce can chopped spinach, drained
  • slices seven-grain bread, torn into crouton-sized pieces
  • 4 Ounces  Monterey Jack cheese, shredded or grated

Sweet bell peppers are balanced by briny artichoke hearts and robust spinach. This crowd-pleaser is quick to prepare and ideal for a family brunch.

This recipe comes to us from Vicki of The Funny Spoon.

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Preheat the oven to 350 degrees.

Beat the eggs and milk together in a large bowl. Season with salt and pepper, to taste. Stir in the bell pepper, onion, artichoke hearts, and spinach.

Layer the bottom of a 9-by-13-inch baking dish with the bread cubes. Pour the egg mixture over the top and top with the cheese. Bake until the eggs fluff up and are fully cooked, about 30-35 minutes.


Calories per serving:

176 calories

Dietary restrictions:

Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 74g 114%
  • Carbs 161g 54%
  • Saturated 33g 167%
  • Fiber 36g 144%
  • Trans 1g
  • Sugars 52g
  • Monounsaturated 22g
  • Polyunsaturated 10g
  • Protein 121g 243%
  • Cholesterol 1,244mg 415%
  • Sodium 3,645mg 152%
  • Calcium 2,878mg 288%
  • Magnesium 654mg 164%
  • Potassium 4,448mg 127%
  • Iron 22mg 120%
  • Zinc 16mg 104%
  • Phosphorus 2,453mg 350%
  • Vitamin A 3,048µg 339%
  • Vitamin C 262mg 437%
  • Thiamin (B1) 1mg 88%
  • Riboflavin (B2) 4mg 224%
  • Niacin (B3) 14mg 68%
  • Vitamin B6 2mg 109%
  • Folic Acid (B9) 852µg 213%
  • Vitamin B12 6µg 100%
  • Vitamin D 14µg 4%
  • Vitamin E 7mg 35%
  • Vitamin K 76µg 95%
See detailed nutritional info Have a question about nutritional data? Let us know.
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