Vegetarian Breakfast Strata

This Vegetarian Breakfast Strata is a hearty, savory dish perfect for breakfast, brunch, or any occasion that calls for a comforting meal. With layers of day-old baguette, sautéed vegetables, and a rich egg custard, all baked to golden perfection, it’s a satisfying and easy-to-make dish. The sharp white cheddar and parmesan give it a deliciously cheesy finish that everyone will love.

Why You’ll Love This Recipe

This Vegetarian Breakfast Strata is a perfect make-ahead dish that can be prepared the night before and baked in the morning. The combination of sautéed onions, garlic, bell pepper, mushrooms, and kale adds a burst of flavor and texture, while the egg custard keeps everything moist and tender. The layers of bread absorb the flavors overnight, making every bite decadent. Whether you’re serving it for a weekend brunch, holiday gathering, or simply as a special breakfast, this dish is sure to impress.

Ingredients

• For the Strata:

  • Butter, for greasing the pan

  • 1 (14 oz) day-old baguette, cubed or torn

  • 1/2 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)

  • 12 large eggs

  • 3 cups milk

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 cup sharp white cheddar cheese

  • 1/2 cup shaved parmesan cheese

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Grease the Pan:

1. Grease a 9×13 casserole dish with butter and set aside.

Prepare the Bread:

1. Slice the day-old baguette into 1-inch cubes and place them in the bottom of the baking dish.

2. If the bread is not stale, slice it into 1-inch slices and toast in the oven at 300°F for 5-8 minutes until it’s slightly crisp.

Cook the Vegetables:

1. In a large skillet over medium heat, add olive oil, onion, and garlic. Cook for 3-4 minutes, stirring occasionally.

2. Add the red bell pepper, mushrooms, and kale, cooking for another 4-5 minutes until the kale is wilted and the vegetables are softened.

3. Remove from heat and set aside.

Make the Egg Custard:

1. In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined.

Layer the Strata:

1. Add the cooked vegetable mixture over the cubed bread in the casserole dish, tossing to evenly combine.

2. Sprinkle 1/2 cup of sharp white cheddar cheese on top of the vegetable and bread mixture.

3. Pour the egg mixture over the bread and vegetables, ensuring all bread pieces are fully coated.

4. Sprinkle the remaining sharp white cheddar cheese and parmesan cheese over the top.

Refrigerate:

1. Cover the casserole and refrigerate for at least 4 hours, or up to 12 hours, to allow the bread to absorb the egg mixture.

Bake:

1. Preheat the oven to 375°F.

2. Remove the casserole from the fridge and reposition the bread to make sure it is fully coated with the custard.

3. Bake uncovered for 45-55 minutes, or until the edges are golden brown and the strata has puffed up.

Cool & Serve:

1. Let the strata cool for 5 minutes before slicing and serving.

Servings and Timing

• Servings: 12

• Prep Time: 4 hours 15 minutes (including refrigeration time)

• Cook Time: 55 minutes

• Total Time: 5 hours 10 minutes

• Course: Breakfast, Brunch, Dinner

• Cuisine: American

Variations

• Add Other Vegetables: You can add additional vegetables like spinach, zucchini, or tomatoes for more flavor and nutrients.

• Cheese Options: Swap out the sharp white cheddar for another cheese like mozzarella, Gruyère, or feta for a different flavor.

Storage/Reheating

• Storage: Store leftover strata in an airtight container in the fridge for up to 3 days.

• Reheating: Reheat in the oven at 350°F for about 15-20 minutes, or microwave individual servings for 1-2 minutes.

FAQs

1. Can I make this strata without kale?

Yes, you can use other leafy greens like spinach or Swiss chard if you prefer. You can also leave out the greens entirely if you don’t want them.

2. Can I make this strata ahead of time?

Yes, this is a great make-ahead recipe. You can prepare it the night before, refrigerate it, and bake it the next morning.

3. Can I freeze the strata?

Yes, you can freeze the uncooked strata. Cover it tightly with plastic wrap and aluminum foil and freeze for up to 3 months. When ready to bake, thaw it in the fridge overnight and then bake as directed.

4. Can I use a different type of bread?

Yes, you can use any type of bread that you prefer, such as sourdough, whole wheat, or even challah. Just be sure to cube it for even absorption of the egg mixture.

5. Can I make this dish dairy-free?

Yes, you can use dairy-free cheese alternatives and swap the milk for a non-dairy option like almond or oat milk.

6. Can I add more cheese?

Absolutely! Feel free to add more cheese on top or in the filling. More cheddar, mozzarella, or even goat cheese would be great additions.

7. How do I know when the strata is done?

The strata is done when it has puffed up, the edges are golden brown, and a knife inserted into the center comes out clean.

8. Can I make this without eggs?

Eggs are essential for the texture of the strata, but you can try a flaxseed egg substitute if you need to make it vegan. Use 1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg.

9. Can I serve this strata immediately after baking?

It’s best to let it cool for a few minutes before serving to allow it to set. This makes slicing and serving easier.

10. Can I add spices to the strata for more flavor?

Yes, you can add spices like paprika, cayenne pepper, or even a pinch of nutmeg to the egg mixture for an extra flavor boost.

Conclusion

This Vegetarian Breakfast Strata is a flavorful, easy-to-make dish that’s perfect for any meal of the day. With its layers of soft, cheesy bread and flavorful vegetables, it’s a comforting and satisfying option for breakfast or brunch. Whether you make it ahead of time or bake it fresh, it’s sure to be a crowd-pleaser that everyone will enjoy!

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