Vegetable Cheese Strata
Transform your breakfast or brunch spread with this vibrant and hearty Vegetable Cheese Strata, a savory baked dish that’s perfect for feeding a hungry crowd or meal prepping for the week! Featuring layers of cubed day-old bread, sautéed vegetables—including bell peppers, mushrooms, and fresh spinach—and ooey-gooey cheddar and mozzarella cheese, this recipe is soaked in a rich, herb-infused egg custard. Prepared in advance and baked to golden perfection, it offers a wonderful balance of creamy, cheesy goodness and veggie-packed nutrition. Easy to customize and ideal for a make-ahead dish, this cheesy strata is a flavorful showstopper for any gathering. Keywords: vegetable strata recipe, cheesy vegetable casserole, make-ahead breakfast bake, brunch recipes.
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Recipe Information
Ingredients
- 6 cups Day-old bread, cubed
- 2 tablespoons Butter
- 1 medium Onion, finely chopped
- 1.5 cups Bell peppers, diced
- 1 cup Mushrooms, sliced
- 4 cups Spinach, fresh
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1.5 cups Shredded cheddar cheese
- 1 cup Shredded mozzarella cheese
- 6 large Eggs
- 2.5 cups Milk
- 0.5 teaspoons Dry mustard
- 0.5 teaspoons Garlic powder
- 2 tablespoons Fresh parsley, chopped
- 1 as needed Cooking spray
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with cooking spray.
Heat the butter in a large skillet over medium heat. Add the chopped onion, bell peppers, and mushrooms. Sauté for 5-7 minutes until softened.
Add the fresh spinach to the skillet and sauté for another 1-2 minutes, until wilted. Remove from heat and season with salt and pepper.
Layer half of the cubed bread in the prepared baking dish. Spread half of the sautéed vegetable mixture over the bread, then sprinkle with half of the cheddar and mozzarella cheeses.
Repeat with the remaining bread, vegetables, and cheese, creating a second layer.
In a large mixing bowl, whisk together the eggs, milk, dry mustard, garlic powder, and chopped parsley until well combined.
Slowly pour the egg mixture evenly over the layered bread and vegetables in the baking dish. Press down gently to ensure the bread soaks up the custard.
Cover the dish with aluminum foil and allow it to rest for 20 minutes to help the bread absorb the liquid. Alternatively, you can refrigerate it overnight and bake it the next day.
Bake the strata, covered, for 40 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and the dish is set (a knife inserted into the center should come out clean).
Remove the strata from the oven and let it rest for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 1720 mg | 75% | |
| Total Carbohydrate | 102.6 g | 37% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 12.9 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 563 mg | 43% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1065 mg | 23% | |
*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.
