Vegetable and Cheddar Strata with Kale and Mushrooms
This make-ahead breakfast casserole layers whole grain bread with sautéed vegetables and sharp cheddar cheese, then soaks in a custard-like egg and milk mixture overnight. The combination of earthy mushrooms, sweet red peppers, and nutrient-rich kale creates a satisfying dish perfect for weekend brunches or holiday mornings. The strata's beauty lies in its convenience - assemble the night before and simply bake when ready to serve. The result is a golden, puffed casserole with crispy edges and a creamy, flavorful interior that feeds a crowd with minimal morning effort.
Ingredients
- 1 tablespoon olive oil
- 1 cup red onion
- 1 cup mushrooms
- 1 cup red bell pepper
- 1 large bunch kale
- 3 cloves garlic
- 1 teaspoon dried thyme leaves
- ⅛ teaspoon ground nutmeg
- 8 cups bakery-style whole grain breadwhite bread1:1basic
same texture, less fiber
- 1 ½ cups shredded Seriously Sharp CheddarGruyere1:1gourmetdairy-free
nuttier, more complex flavor
- 6 large eggs
- 3 cups fat-free milkwhole milk1:1rich
richer flavor and texture
Instructions
- 1
Coat a 13x9 inch baking dish with cooking spray
- 2
Heat oil in a large skillet over medium heat
- 3
Add onion, mushrooms and red pepper, cook stirring often until soft
- 4
Add kale and cook until wilted
- 5
Add garlic and cook until fragrant
- 6
Stir in thyme and nutmeg, season with salt and pepper
- 7
Remove from heat and set aside
- 8
Place half the bread cubes evenly in prepared baking dish
- 9
Top with half the vegetable mixture and half the cheddar
- 10
Repeat layers with remaining bread cubes, vegetable mixture and cheddar
- 11
Whisk eggs in a large bowl, then whisk in milk
- 12
Season egg mixture with salt and pepper
- 13
Pour egg mixture evenly over layers in baking dish
- 14
Cover with aluminum foil and press down slightly to help egg mixture soak into bread
- 15
Refrigerate several hours or overnight
- 16
Preheat oven to 350°F when ready to bake
- 17
Bake uncovered until golden brown and wooden pick inserted in center comes out clean
Tips
Press down gently on the foil-covered strata to ensure the egg mixture penetrates all layers of bread for even cooking.
Use day-old bread for better absorption - fresh bread may become too soggy while stale bread won't absorb the custard properly.
Test doneness with a wooden pick in the center rather than relying on time alone, as oven temperatures vary.
Good to Know
Refrigerate covered up to 2 days before baking. Baked strata keeps refrigerated for 3 days.
Assemble completely up to overnight before baking. Can prep vegetables 1 day ahead.
Cut into squares and serve warm. Pairs well with fresh fruit or breakfast sausage.
Common Mistakes
Use day-old bread to avoid soggy texture from fresh bread absorbing too much liquid.
Press foil down gently to ensure even egg mixture distribution throughout all layers.
Don't skip the overnight refrigeration as it's essential for proper texture development.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this without refrigerating overnight?
While possible, overnight refrigeration allows the bread to properly absorb the egg mixture for the best texture. Minimum 4 hours is recommended for acceptable results.
What vegetables can I substitute for the kale and mushrooms?
Try spinach, Swiss chard, zucchini, or asparagus. Heartier vegetables like broccoli should be pre-cooked until tender before adding to the layers.
How do I know when the strata is completely cooked?
Insert a wooden pick or knife in the center - it should come out clean. The top should be golden brown and the center should be set, not jiggly.