C.W. Worth House Bed and Breakfast

cheesey croissants and spinach baked in glass baking dish

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Spinach and Cheese Croissant Strata

Bonjour! It is National Croissant Day and you don’t want to miss this brunch dish!

Happy National Croissant Day, January 30! Buttery, flaky and golden are just a few words we think of when someone mentions croissants. Use this national holiday as an excuse to enjoy croissants and in honor of this day, our contribution is this savory casserole that feeds a crowd!  From the kitchen of: C.W. Worth House Bed and Breakfast.

Spinach & Cheese Croissant Strata

Prep time: 20 minutes          Cook time: 1 hour                              Serves:  8 portions


8 large croissants, torn into bite-size pieces
2 cups grated Monterey Jack or Swiss cheese divided
1 (10 ounce) package frozen spinach, thawed, drained and squeezed dry
8 large eggs
1 ½ cups milk
1 t hot sauce or to taste
1 t Worcestershire sauce or to taste
1-2 teaspoon chopped fresh herbs, such as basil, rosemary, sage, marjoram or use dry if fresh is not available.

lareg golden brown croissants, twisted bread rolls

Preheat oven to 350° F. Layer croissant pieces in a lightly greased 9×13-inch baking pan. Sprinkle with 1 cup of cheese. Top with spinach. Beat eggs, add milk, remaining 1 cup of cheese, hot sauce, Worcestershire and herbs; pour over ingredients in baking pan.

Cover pan loosely with foil sprayed with non-stick cooking spray and bake for 30 minutes. Remove foil and rotate pan for more even baking. Bake for 20-30 minutes more until puffed and golden (check occasionally and cover with foil if top is browning too quickly), until a knife inserted in center comes out clean. Remove from oven and let stand for 5 minutes. Slice into 8 pieces and serve.  Serve with breakfast sausage and a broiled cheesy tomato.

single serving of cheese, spinach, and croissant strata casserole



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