My 5-Star Strata Recipe

Have I told you I went by the name “Brunch Spice” for a period of my life as if I was the long-lost sixth Spice Girl? That’s a story for another day, but suffice it to say it was during this time that I baked dozens upon dozens of veggie quiches, batches of hollandaise sauce and learned how to make a mean breakfast strata!

I have shared another favorite strata recipe from that period, we called it Pigs in the Orchard strata (with apples and sausage). Today’s recipe is a crowd-pleasing vegetarian breakfast casserole that will satisfy both carnivores and non-meat eaters! It is exactly what you need if you are looking for a main course for a brunch buffet that can be prepped ahead.

Veggie Strata Ingredients

• Veggies: I used a blend of mushrooms, peppers, and scallions (green onions). Feel free to improvise with another combination of vegetables if you have a preference for something else (asparagus is in season right now, so I highly recommend it!).
• Unsalted butter: Use a generous amount of softened butter to butter the casserole dish. I also use it to sauté the veggies. You could use olive oil, but butter is more traditional for a strata recipe.
• Milk: For the egg custard, use whole milk. You could also use skim milk with a splash of half and half or heavy cream instead (measuring 2 cups total).
• Eggs: Eggs are the star of any strata! A key tip for making an excellent strata with the best texture is to use more milk than eggs by volume in your formula. This adds structure and pillowy lift while keeping it creamy and not too dense.
• Seasonings: If you have been a reader here for a while, you know I love adding Dijon to my egg dishes. Add some garlic powder, salt, and pepper along with a teaspoon of dried oregano. For experimentation, try swapping in another dried herb or Italian seasoning instead of oregano or using fresh herbs.
• Bread: Use a high-quality, dense deli sourdough bread, about 9 ounces for this recipe. An average loaf will yield 5 to 6 slices, which will be around 6 cups once cut into cubes.
• Cheese: No strata is complete without cheese! You’ll need 6 ounces of sharp cheddar cheese. Feel free to swap in another type of cheese if you prefer.

How To Make Veggie Breakfast Casserole

1. Step 1: Generously Butter A Baking Dish

   Butter a 2 ½ quart casserole dish with 1 tablespoon of softened unsalted butter.

2. Step 2: Sauté Veggies

   Melt 2 tablespoons of butter in a large skillet over medium heat. Add green onions, mushrooms, and bell pepper, stirring often until the vegetables are softened (about 8 to 10 minutes).

3. Step 3: Let Veggies Cool

   Scrape the veggies onto a plate to cool.

4. Step 4: Soak Bread in Egg Custard

   In a medium bowl, whisk together milk, eggs, mustard, oregano, salt, garlic powder, and pepper. Then, stir in the cubed bread and a cup of shredded cheddar cheese, ensuring the bread is well-coated. Allow it to soak for at least 15 minutes.

5. Step 5: Preheat the Oven

   Preheat your oven to 350 degrees F.

6. Step 6: Layer Veggies into The Strata

   Start layering the strata by adding half of the bread mixture to the casserole dish, followed by half of the sautéed veggies. Repeat the process with the remaining bread and veggies, topping with the remaining 2 ounces (1/2 cup) of cheese.

7. Step 7: Bake Casserole

   Bake until the strata casserole is puffed, golden, and the egg custard is set, which should take about 35 to 40 minutes. Allow it to cool for 10 to 15 minutes before serving.

Make Ahead Instructions

To Make two days ahead: Prepare through step four and store the sautéed veggies and bread mixture in separate airtight containers in the refrigerator. Combine them before baking.

To Make One day ahead: Assemble the strata, cover it with plastic wrap, and refrigerate for up to 12 hours to 1 day. Remove the wrap before baking.

Leftovers, Freezing, and Reheating

Leftovers: Store the casserole dish covered with aluminum foil or plastic wrap in the refrigerator for up to three days. Alternatively, transfer single servings to smaller glass containers.

Freezing: Stratas freeze beautifully! Scan for up to 1 month. Thaw and reheat before serving. To freeze an unbaked strata, omit the cheese, cover with foil, and bake at 325 degrees for 1 hour. Remove the foil and add cheese before baking until the internal temp is 165 degrees F.

To Reheat the leftovers: Cover the casserole dish with foil and heat in a preheated oven for 20 to 25 minutes. For individual portions, microwave on high for 1 minute and 10 seconds.

Variations To Try

There’s room to improvise with this veggie breakfast casserole recipe! Some ideas include:

• Vegetables: Substitute with 1 1/2 cups of other seasonal vegetables according to your preference, ensuring that cooking times align.
• Cheese: Switch up the flavor profile using smoked cheese, spicy cheese like pepper jack, or even parmesan, gouda, or Swiss cheese.
• Seasonings: Consider adding a pinch of nutmeg, fresh herbs, or white pepper for an added kick. A few drops of Tabasco can also elevate the flavor.

More 5-Star Veggie and Egg Brunch Recipes

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you try this recipe, please return and leave a star rating and review. Your feedback is appreciated! Happy Cooking!