Garden Vegetable Cracker Strata
Elevate your brunch or dinner with this irresistible Garden Vegetable Cracker Strata, a savory casserole bursting with vibrant veggies and comforting layers of crispy crackers. Perfectly sautéed bell peppers, zucchini, and onions mingle with garlic and fresh parsley, creating a hearty base that complements the creamy egg and milk custard. Sharp cheddar cheese adds rich, melty goodness, while cherry tomatoes provide a burst of freshness and color. This make-ahead-friendly dish is ideal for feeding a crowd, delivering a satisfying blend of textures and flavors in every bite. Whether you’re hosting a weekend brunch or looking for a creative way to use pantry staples like butter crackers, this recipe is a guaranteed crowd-pleaser that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons butter
- 1 medium yellow onion
- 2 medium bell peppers (red, yellow, or green)
- 1 medium zucchini
- 3 cloves garlic
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 6 eggs
- 2 cups milk
- 2 cups sharp cheddar cheese, shredded
- 24 pieces crackers (such as butter crackers or saltines)
- 1 cup cherry tomatoes
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with butter or cooking spray.
Heat the butter in a large skillet over medium heat. Dice the onion, bell peppers, and zucchini, and mince the garlic. Add the diced onion to the skillet and sauté for 3-4 minutes or until translucent.
Add the bell peppers and zucchini to the skillet. Cook for an additional 5-6 minutes, stirring occasionally, until the vegetables soften. Add the garlic, salt, and black pepper, and cook for 1 minute until fragrant. Remove from heat and stir in the chopped parsley.
In a large mixing bowl, whisk together the eggs and milk until well combined. Stir in 1 1/2 cups of shredded cheddar cheese, leaving 1/2 cup aside for topping.
Layer the bottom of the prepared baking dish with one-third of the crackers, overlapping slightly. Spread half of the sautéed vegetable mixture on top of the crackers.
Repeat the layering: Add a second layer of crackers, then the remaining vegetable mixture. Finish with the final layer of crackers on top.
Pour the egg and milk mixture evenly over the strata, ensuring all the layers are soaked. Lightly press down with a spatula to help the liquid absorb into the crackers.
Scatter the halved cherry tomatoes over the top of the strata, cut side up. Sprinkle the reserved 1/2 cup of shredded cheddar cheese evenly over the strata.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the strata is set in the center.
Let the strata cool for 5-10 minutes before slicing and serving. Enjoy your Garden Vegetable Cracker Strata!
Nutrition Facts
Calories |
371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 779 mg | 34% | |
| Total Carbohydrate | 17.4 g | 6% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 8.1 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 410 mg | 32% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 494 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
