Vegetable Strata
Wake up to a hearty and wholesome Vegetable Strata that’s perfect for brunch, meal prep, or a cozy family breakfast! This delicious layered bake combines cubes of day-old bread with vibrant vegetables like broccoli, spinach, and cherry tomatoes, all soaked in a savory egg custard enriched with cheddar and Parmesan cheese. Seasoned with garlic, oregano, and a touch of black pepper, this recipe delivers bold, comforting flavors in every bite. With just 20 minutes of prep and simple oven-to-table convenience, this dish is a showstopper for gatherings or make-ahead meals. Serve it warm, paired with a fresh side salad or a cup of coffee, for a satisfying, nutrient-packed start to your day!
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Recipe Information
Ingredients
- 6 cups Day-old bread (cubed)
- 2 tablespoons Olive oil
- 1 medium Yellow onion (chopped)
- 2 cloves Garlic (minced)
- 1 medium Red bell pepper (chopped)
- 2 cups Broccoli florets (small)
- 1 cup Cherry tomatoes (halved)
- 3 cups Spinach (fresh)
- 8 large Eggs
- 2 cups Milk
- 1.5 cups Cheddar cheese (shredded)
- 0.5 cups Parmesan cheese (grated)
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Dried oregano
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Arrange the cubed bread in the greased baking dish in an even layer.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
Add the minced garlic and cook for an additional minute, stirring regularly to prevent burning.
Stir in the chopped red bell pepper, broccoli florets, and cherry tomatoes. Cook for 5-6 minutes until the vegetables are tender but still slightly crisp.
Add the fresh spinach to the skillet and cook for 1-2 minutes until wilted. Remove the skillet from heat.
In a large mixing bowl, whisk together the eggs, milk, salt, ground black pepper, and dried oregano.
Stir in 1 cup of the shredded cheddar cheese and the grated Parmesan cheese into the egg mixture.
Spread the cooked vegetable mixture evenly over the cubed bread in the baking dish.
Slowly pour the egg and cheese mixture over the bread and vegetables, ensuring all the bread is soaked.
Sprinkle the remaining 0.5 cup of shredded cheddar cheese over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is golden and the strata is set in the center.
Allow the strata to cool for 5-10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
4436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.2 g | 244% | |
| Saturated Fat | 85.6 g | 428% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1807 mg | 602% | |
| Sodium | 9820 mg | 427% | |
| Total Carbohydrate | 452.3 g | 164% | |
| Dietary Fiber | 43.0 g | 154% | |
| Total Sugars | 70.5 g | ||
| Protein | 243.0 g | 486% | |
| Vitamin D | 14.5 mcg | 72% | |
| Calcium | 4153 mg | 319% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 4848 mg | 103% | |
*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.
