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Savory Sweet Potato & Egg Strata with Cheese Sauce

A hearty, layered breakfast strata featuring roasted sweet potatoes, spinach, sourdough bread, and Gruyère, finished with a rich cheddar cheese sauce pour.
Print Recipe
Prep Time 30 minutes
Cook Time 1 minute
Total Time 1 minute
Servings: 10 slices
Course: Breakfast, Brunch
Cuisine: American, Savory
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Roasted Sweet Potatoes
  • 2 large sweet potatoes peeled and cubed
  • 2 tbsp olive oil
  • 0.5 tsp smoked paprika
  • 1 pinch salt and pepper
Strata Base
  • 1 lb sourdough bread cubed, day-old preferred
  • 10 large eggs
  • 2.5 cups whole milk
  • 2 cups fresh spinach chopped
  • 1 small yellow onion diced
  • 1.5 cups Gruyère cheese shredded
  • 1 tsp Dijon mustard
Cheese Sauce
  • 2 tbsp butter
  • 2 tbsp flour
  • 1.5 cups milk
  • 1.5 cups sharp cheddar cheese shredded freshly
  • 2 tbsp fresh chives chopped, for garnish

Equipment

  • 9x13 Baking Dish
  • Large mixing bowl
  • Skillet
  • Small saucepan
  • Whisk

Method
 

  1. Preheat oven to 400°F. Toss sweet potato cubes with olive oil, paprika, salt, and pepper. Roast for 20-25 minutes until tender. Let cool.
  2. In a skillet, sauté onion until soft, then add spinach and cook until just wilted.
  3. Grease a 9x13 baking dish. Place half the bread cubes, followed by half the potatoes, spinach mixture, and Gruyère. Repeat layers.
  4. Whisk together eggs, milk, and Dijon mustard. Pour evenly over the layers. Press down gently to submerge bread.
  5. Cover tightly and refrigerate for at least 4 hours, preferably overnight.
  6. Preheat oven to 375°F. Bake strata covered for 35 minutes. Uncover and bake another 20-30 minutes until puffed and golden.
  7. While baking, make the sauce: Melt butter in a saucepan, whisk in flour for 1 minute. Slowly whisk in milk until thickened. Remove from heat and stir in cheddar until melted.
  8. Let strata rest 15 minutes. Slice and serve drizzled generously with cheese sauce and chives.

Notes

For best results, shred your own cheese for the sauce; pre-shredded cheese contains anti-caking agents that can make the sauce grainy. The overnight soak is crucial for the correct texture.