Go Back Email Link
–+ servings
Keto Florentine Breakfast Strata plated from above

Keto Florentine Breakfast Strata

Whether you have overnight guests or just want a delicious make-ahead breakfast for your week, kick off the day with this mouthwatering Keto Florentine Breakfast Strata! Packed with nutrient-rich spinach, creamy mascarpone cheese, savory parmesan cheese, and perfectly toasted keto bread cubes, this dish is a breakfast dream come true.
Print Pin Add to Menu
Course: Breakfast, Brunch
Cuisine: American
Keyword: Brunch, Casserole, Eggs, Keto, Sugar Free, Vegetarian
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Bread Cube Drying Time: 45 minutes
Total Time: 2 hours 45 minutes
Servings: 10
Calories: 398kcal

Ingredients

  • 12 ounces Keto Bread Cubed and dried
  • 32 ounces Fresh Baby Spinach Roughly chopped
  • 2 tablespoons Avocado Oil Divided: ½ for cooking spinach, ½ for cooking onion and garlic
  • ¼ Water
  • 1 cup Spanish Onion Chopped. 120 grams
  • 2 teaspoons Garlic Minced. About 4 cloves.
  • 8 ounces Mascarpone Cheese 1 container, about 1 cup
  • 4 ounces Parmesan Cheese Grated. About 1 cup. Divided: ½ with Mascarpone, ¼ with egg mixture, ¼ on top before baking.
  • 2 teaspoons Kosher Salt Divided: ½ teaspoon with Mascarpone mixture, 1.5 teaspoons with Egg mixture
  • 1 teaspoon Ground Black Pepper Divided: ½ teaspoon with Mascarpone mixture, ½ teaspoon with Egg mixture
  • 10 Eggs I use Jumbo eggs.
  • 1 ⅔ cup Heavy Cream
  • ¼ teaspoon Crushed Red Pepper

Instructions

  • Cut 12 ounces Keto Bread into cubes. Lay them out on a rimmed baking sheet and bake them at 250°F for 20 minutes. Toss them and then bake them for another 20 minutes. Set aside to cool.
    12 ounces Keto Bread
  • Roughly chop 32 ounces Fresh Baby Spinach. Heat 1 tablespoon Avocado Oil in a large sauté pan over medium high heat and toss in the spinach. Add ¼ Water and toss the spinach. Put the lid on the pan and cook until the spinach is completely wilted, stirring occasionally. About 8 - 10 minutes.
    32 ounces Fresh Baby Spinach, 2 tablespoons Avocado Oil, ¼ Water
  • Place a fine mesh strainer over a bowl and line it with cheesecloth. Remove the spinach from the pan and place it in the cheesecloth. Allow it to drain and cool until it’s safe to handle while you perform the next step.
  • Dice 1 cup Spanish Onion (or yellow onion). Add 1 tablespoon Avocado oil to the pan and sauté until the onion has softened. About 6 - 8 minutes. Then add 2 teaspoons Garlic (minced) and cook for another 30 - 60 seconds or until fragrant. Temporarily take the pan off the heat.
    1 cup Spanish Onion, 2 teaspoons Garlic
  • Squeeze all excess liquid from the spinach. Then return the spinach to the pan with the onion and garlic. Turn on the heat and continue cooking until the mixture starts to look dry. About 6 minutes.
  • Take ¼ cup of the spinach and onion mixture and set it aside.
  • Pour the remaining spinach and onion mixture into a medium mixing bowl. Add 8 ounces Mascarpone Cheese, 2 ounces Parmesan cheese (grated), ½ teaspoon Kosher Salt, and ½ teaspoon Ground Black Pepper. Mix until everything is thoroughly combined.
    8 ounces Mascarpone Cheese, 4 ounces Parmesan Cheese, 2 teaspoons Kosher Salt, 1 teaspoon Ground Black Pepper
  • In a stand mixer or large mixing bowl, beat 10 Eggs. Then whisk in 1 ⅔ cup Heavy Cream, 1 ounce Parmesan (grated), 1.5 teaspoons Kosher Salt, ½ teaspoon Ground Black Pepper, ¼ teaspoon Crushed Red Pepper, and the ¼ cup of spinach and onion mixture that you’d set aside earlier. Mix until well combined. Then use a large spatula or rubber scraper to fold in 12 ounces Keto Bread Cubes (dried).
    4 ounces Parmesan Cheese, 2 teaspoons Kosher Salt, 1 teaspoon Ground Black Pepper, 10 Eggs, 1 ⅔ cup Heavy Cream, ¼ teaspoon Crushed Red Pepper, 12 ounces Keto Bread
  • Pour half of the egg and bread cube mixture into a liberally greased 9x13-inch casserole dish and spread it out evenly.
  • Spoon the mascarpone and spinach mixture on top of that layer. Try to spread it out as evenly as possible. It doesn’t have to be perfect, but you want it to be a layer not clumps.
  • Pour the remaining half of the egg and bread cube mixture on top and spread it out. Then sprinkle the remaining 1 ounce of Parmesan cheese (grated) on top. Cover and allow it to sit in the fridge for at least 2 hours or overnight.
    4 ounces Parmesan Cheese
  • Remove the strata from the fridge 30 minutes before you’re ready to bake. Preheat the oven to 325°F and cover the dish with aluminum foil. Bake at 325° for 1 hour. A toothpick inserted in the center should come out clean.
  • I like to fully bake it a day in advance, then just reheat it the morning that I’ll be serving it. To reheat, place the fully cooked strata in the cold oven. Set the oven to 350° and set the timer for 30 minutes. The whole dish will come up to temp with the oven and then warm through.

Equipment

Your Own Recipe Notes

Made this recipe with your own special twist? Click here to add your own private notes.

Nutrition

Nutrition Facts
Keto Florentine Breakfast Strata
Amount per Serving
Calories
398
% Daily Value*
Fat
 
35
g
54
%
Saturated Fat
 
19
g
119
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
8
g
Cholesterol
 
239
mg
80
%
Sodium
 
806
mg
35
%
Potassium
 
645
mg
18
%
Carbohydrates
 
7
g
2
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
15
g
30
%
Vitamin A
 
9750
IU
195
%
Vitamin C
 
27
mg
33
%
Calcium
 
313
mg
31
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!