Description

This Vegetarian Breakfast Strata is a hearty and delicious make-ahead casserole, perfect for a family brunch or a special occasion morning. Packed with sautéed vegetables like bell peppers, mushrooms, kale, and layered with sharp white cheddar and parmesan cheeses, it’s soaked in a seasoned egg custard and baked to golden perfection. Using day-old baguette cubes adds a wonderful texture that absorbs all the flavors, creating a satisfying and nutritious dish that can be prepared in advance and baked fresh when ready to serve.

Ingredients

Pan Preparation

Butter (for greasing the pan)

Bread

1 14 ounce day old baguette (cubed or torn into 1-inch pieces)

Vegetables and Oil

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 2” pieces, equal to about 4 cups)

Egg Custard

12 large eggs
3 cups milk
1 teaspoon salt
½ teaspoon black pepper

Cheeses

1 cup sharp white cheddar cheese
½ cup shaved parmesan cheese

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Instructions

Grease the pan: Generously butter a 9×13 inch casserole dish to prevent sticking and set it aside while you prepare the other ingredients.
Prepare the bread: Slice the day-old baguette into 1 inch cubes and place them in the bottom of the baking dish. If your bread is not stale, slice it into 1 inch pieces and toast in the oven at 300ºF for 5-8 minutes to dry it out.
Sauté vegetables: Heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic and cook for 3-4 minutes, stirring occasionally until softened. Add the diced red bell pepper, sliced mushrooms, and chopped kale. Cook for an additional 4-5 minutes until the kale is wilted and vegetables are tender. Remove from heat and set aside.
Mix egg custard: In a large bowl, whisk together the eggs, milk, salt, and black pepper until fully combined and smooth.
Assemble the strata: Add the sautéed vegetable mixture over the cubed bread in the casserole dish and toss everything together evenly. Sprinkle half a cup of sharp white cheddar cheese over the mixture. Pour the egg custard gently over the bread and vegetables, ensuring all pieces of bread are fully coated. Top with the shaved parmesan and the remaining white cheddar cheese. Cover the dish tightly and refrigerate for at least 4 hours or up to 12 hours to allow the strata to soak thoroughly.
Bake the strata: Preheat your oven to 375ºF. Remove the casserole from the fridge and redistribute the bread pieces to make sure they remain coated in the egg custard. Bake uncovered for 45-55 minutes until the edges turn golden brown and the strata has puffed up nicely. Let cool for 5 minutes before slicing and serving.

Notes

Using day-old or stale bread helps the strata absorb the custard without becoming mushy.
You can prepare the strata the night before and bake it fresh in the morning for convenience.
Feel free to substitute or add other vegetables such as spinach, zucchini, or tomatoes according to preference.
For a richer flavor, use whole milk or half-and-half instead of regular milk.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
This recipe can be made gluten-free by using gluten-free bread.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Breakfast
Method: Baking
Cuisine: American