Description
This Veggie Strata Breakfast Casserole recipe is the perfect make-ahead brunch main course. It is made by layering fresh sauteéd vegetables, cheddar cheese, eggs and sourdough bread then baked until it is puffed and golden.
Ingredients
- 3 tablespoons softened unsalted butter, divided
- 4 scallions, sliced
- 4–ounces sliced mushrooms
- 1/2 cup each diced red and green bell pepper
- 2 cups whole milk
- 6 eggs
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 6 slices sourdough bread, cut into cubes (about 6 cups or 9 ounces), crusts removed if desired
- 6 ounces sharp cheddar cheese, divided
Instructions
- Butter a 2 ½ quart casserole dish with 1 tablespoon butter.
- Melt the remaining 2 tablespoons butter in a large skillet over medium heat. Add scallions, mushrooms and bell pepper and cook, stirring often until the vegetables are softened, 8 to10 minutes.
- Scrape the veggies onto a plate to cool.
- Whisk milk, eggs, mustard, oregano, salt, garlic powder and pepper in a medium bowl. Add bread and 4 ounces (1 cup) of cheese and stir to coat the bread. Let sit 15 minutes.
- Preheat oven to 350 degrees F.
- Layer strata by adding half of the bread mixture to the casserole dish. Top with half of the veggies. Add the remaining bread and veggies. Top with the remaining 2 ounces (1/2 cup) cheese.
- Bake until the strata casserole is puffed, golden and the egg custard is set up, 35 to 40 minutes. Let cool 10 to 15 minutes before serving.
Notes
Leftovers: Cover the casserole dish with aluminum foil or plastic wrap and refrigerate up to three days. Alternatively, transfer single servings into smaller glass storage containers.
Freezing: Stratas freeze beautifully! Wrap the cooled baked strata and freeze up to 1 month. Thaw and reheat before serving. You can also freeze the assembled unbaked strata. Do not top with the cheese. Cover with foil and bake the frozen strata at 325 degrees for 1 hour. Remove the foil, top with 1/2 cup cheese (2 ounces) and bake until the center is puffed and an instant-read thermometer inserted into the center of the strata registers 165 degrees F, 30 to 40 minutes.
To Reheat the leftovers: Place a sheet of foil over the casserole dish and place in a preheated oven for 20 to 25 minutes or until hot all the way through. Microwave individual portions, loosely covered with parchment or a paper towel, for 1 minute 10 seconds on high heat.
- Prep Time: 25 minutes
- Cook Time: 50 mins
- Category: Brunch
- Method: Oven
Nutrition
- Serving Size: 1/6 casserole (about 1 1/4 cup)
- Calories: 398
- Sugar: 6 g
- Fat: 22 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 20 g