Large Vegetable and Cheese Strata
Packed with vibrant veggies, savory cheeses, and hearty bread, this Large Vegetable and Cheese Strata is the ultimate make-ahead brunch centerpiece! Combining flavors from sautéed onions, bell peppers, zucchini, and baby spinach with a creamy egg custard infused with Dijon mustard, this strata bakes to golden, bubbly perfection. Shredded cheddar and Parmesan cheese layer in rich, gooey flavor, while day-old bread soaks up the custard for a light yet satisfying texture. Ideal for feeding a crowd, this 9x13-inch dish comes together with simple ingredients and elevates any gathering—brunch, holiday morning, or weeknight dinner. It’s a vegetarian delight that’s as comforting as it is impressive!
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Recipe Information
Ingredients
- 8 cups (cubed) Day-old bread (such as sourdough or French bread)
- 2 tablespoons Butter
- 1 large (diced) Onion
- 2 medium (diced) Bell peppers (red and green)
- 1 medium (diced) Zucchini
- 4 cups (loosely packed) Baby spinach
- 3 cloves (minced) Garlic
- 10 large Eggs
- 3 cups Milk
- 1 cup Heavy cream
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 tablespoon Dijon mustard
- 2 cups Cheddar cheese (shredded)
- 1 cup Parmesan cheese (grated)
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray.
In a large skillet, heat the olive oil and butter over medium heat. Add the diced onion and a pinch of salt. Sauté for 3-4 minutes until softened.
Add the diced bell peppers and zucchini to the skillet. Cook for an additional 5 minutes, stirring occasionally.
Stir in the minced garlic and baby spinach. Cook for 1-2 minutes, just until the spinach wilts. Remove the skillet from heat and set the vegetables aside to cool slightly.
In a large mixing bowl, whisk together the eggs, milk, heavy cream, salt, black pepper, and Dijon mustard until well combined.
Add the cubed bread to the egg mixture and toss until the bread is evenly coated. Let the mixture sit for 10 minutes to allow the bread to absorb the liquid.
Stir the sautéed vegetables into the bread and egg mixture, ensuring they are evenly distributed.
Fold in the shredded cheddar cheese and half of the grated Parmesan cheese.
Pour the mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining Parmesan cheese on top.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and continue baking for an additional 25-30 minutes, or until the top is golden brown and the strata is set in the center.
Remove the strata from the oven and let it cool for 10 minutes before slicing and serving. Enjoy your hearty vegetable and cheese strata!
Nutrition Facts
Calories |
9480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 384.7 g | 493% | |
| Saturated Fat | 188.4 g | 942% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 2662 mg | 887% | |
| Sodium | 20294 mg | 882% | |
| Total Carbohydrate | 1049.2 g | 382% | |
| Dietary Fiber | 65.2 g | 233% | |
| Total Sugars | 98.9 g | ||
| Protein | 416.4 g | 833% | |
| Vitamin D | 19.6 mcg | 98% | |
| Calcium | 7564 mg | 582% | |
| Iron | 85.6 mg | 476% | |
| Potassium | 5994 mg | 128% | |
*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.
