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Vegetarian Breakfast Strata Recipe

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4.3 from 11 reviews

This Vegetarian Breakfast Strata is an indulgent, make-ahead casserole perfect for serving a crowd. Cubed day-old baguette is soaked in a luscious egg custard and layered with sautéed vegetables and cheeses, then baked to a golden puff. Customizable with your favorite veggies, this hearty breakfast casserole is ideal for entertaining or a cozy family brunch.

Ingredients

Base

  • Butter, for greasing the pan
  • 1 14-ounce day-old baguette, cubed or torn into 1" pieces

Vegetables

  • ½ tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 (8 oz) package baby bella mushrooms, sliced
  • 1 small bunch kale, finely chopped (about 4 cups, 2” pieces)

Custard and Cheese

  • 12 large eggs
  • 3 cups milk
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup sharp white cheddar cheese
  • ½ cup shaved parmesan cheese

Instructions

  1. Grease the Pan: Thoroughly butter a 9×13-inch casserole dish to prevent sticking and set aside.
  2. Prepare the Bread: Cube the day-old baguette into 1-inch pieces and spread evenly in the bottom of the greased casserole dish. If the bread is fresh rather than stale, slice into 1-inch pieces and lightly toast at 300ºF for 5–8 minutes to dry it out.
  3. Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, cooking for 3–4 minutes until softened. Then add diced red bell pepper, sliced mushrooms, and chopped kale. Cook for another 4–5 minutes until the kale wilts, stirring occasionally. Remove from heat and set aside to cool slightly.
  4. Mix the Egg Custard: In a large bowl, whisk together 12 large eggs, 3 cups of milk, salt, and black pepper until fully combined to make the custard base.
  5. Layer Ingredients: Spread the sautéed vegetable mixture evenly over the cubed bread in the casserole dish, tossing gently to combine. Sprinkle ½ cup of the sharp white cheddar cheese over the top. Pour the egg custard evenly over the bread and veggies, ensuring all bread pieces are soaked. Top with the shaved parmesan cheese and the remaining cheddar cheese. Cover the dish and refrigerate for at least 4 hours, or up to 12 hours, to let the strata soak.
  6. Bake the Strata: Remove the casserole from the refrigerator and preheat your oven to 375ºF. Before baking, reposition the bread pieces if needed to ensure even soaking. Bake uncovered for 45–55 minutes, until the edges are golden brown and the strata has puffed up. Allow to cool for 5 minutes before slicing and serving.

Notes

  • For more flavor variations and ideas, refer to the full recipe post.
  • Storage: Leftovers can be stored in the refrigerator in an airtight container or covered with plastic wrap for up to 4 days.
  • Reheating: Reheat individual servings in a toaster oven for 5 minutes or microwave for 30–45 seconds. To reheat the entire casserole, bake covered loosely with foil at 325ºF for 20–25 minutes until warmed through.

Find it online: https://recipeplenty.com/vegetarian-breakfast-strata-recipe/