Easy Veggie Strata Breakfast Casserole (Ready in 1 Hour!)

• Perfect make-ahead breakfast – prep the night before, bake in the morning
• Customizable with seasonal vegetables – use what you have on hand
• Feeds 4 people perfectly – ideal for family breakfast or brunch
• Uses simple ingredients you likely already have in your kitchen

Why You Need This Veggie Strata Breakfast Casserole

Ever stood in your kitchen wondering what to make for breakfast that’s both filling and vegetarian-friendly? I’ve been there too.

This veggie strata breakfast casserole solves that problem. It’s like a savory bread pudding packed with vegetables and cheese that comes together quickly.

Nutrition Information

Nutrient	Amount per Serving
Calories	385
Protein	18g
Carbohydrates	28g
Fat	22g
Fiber	3g
Sodium	620mg

What You’ll Need

Ingredients

Ingredient	Amount
Crusty bread (day-old works best)	6 cups, cubed
Eggs	8 large
Milk	2 cups
White cheddar cheese	1½ cups, shredded
Bell peppers (any color)	1 cup, diced
Small onion	1, diced
Spinach	2 cups, fresh
Olive oil	2 tablespoons
Garlic	2 cloves, minced
Salt	1 teaspoon
Black pepper	½ teaspoon
Dried herbs (thyme, basil, or oregano)	1 teaspoon

Kitchen Tools

Tool	Purpose
9×13-inch baking dish	For baking the strata
Large skillet	For sautéing vegetables
Large mixing bowl	For egg mixture
Measuring cups and spoons	For accurate measurements
Whisk	For beating eggs
Cutting board and knife	For prepping vegetables
Wooden spoon or spatula	For stirring vegetables
Cheese grater	If using block cheese
Timer	To keep track of cooking time

Possible Substitutions

• Bread: Sourdough, baguette, or whole grain bread work well
• Cheese: Gruyere, mozzarella, or feta can replace white cheddar
• Vegetables: Swap in mushrooms, zucchini, or sweet potatoes
• Milk: Almond milk or half-and-half work as alternatives

Step-by-Step Instructions (Beginner-Friendly)

Before You Begin (5 minutes)

1. Read through the entire recipe once before starting. This helps you understand the flow and timing.
2. Check that you have all ingredients and tools ready:

• Place all ingredients on your counter
• Make sure your baking dish and skillet are clean and ready to use
• Set out measuring cups and spoons

1. Preheat your oven to 350°F (175°C) if you plan to bake immediately (skip this step if making ahead to refrigerate overnight).

Prepare Your Ingredients (15 minutes)

1. Prepare the bread:

• If using fresh bread, cut it into 1-inch cubes (about the size of a game die).
• Spread cubes on a baking sheet.
• Toast in a 300°F oven for 10 minutes until slightly dried out but not browned.
• Beginner tip: Slightly stale or toasted bread absorbs the egg mixture better without becoming mushy.

1. Prepare the vegetables:

• Wash all vegetables thoroughly under cold running water.
• Dice the onion: Cut off both ends, peel, cut in half, then slice into small ¼-inch pieces.
• Dice the bell pepper: Cut around the stem to remove it, remove seeds and white membranes, then dice into ¼-inch pieces.
• Prepare the spinach: Remove any tough stems and roughly chop if leaves are large.
• Mince the garlic: Peel cloves, then finely chop until pieces are very small (about the size of grains of rice).
• Beginner tip: Try to cut vegetables into similar-sized pieces so they cook evenly.

1. Prepare the cheese:

• If using a block of cheese, grate it using the large holes of a cheese grater.
• Measure out 1½ cups after grating.
• Beginner tip: Pre-shredded cheese works fine, but freshly grated melts better.

1. Prepare your baking dish:

• Rub a small amount of butter all over the inside of your 9×13-inch baking dish, or spray thoroughly with cooking spray.
• Make sure to cover the bottom and sides completely.
• Beginner tip: This prevents sticking and makes serving easier.

Cook the Vegetables (10 minutes)

1. Heat your skillet:

• Place large skillet on the stove over medium heat.
• Add 2 tablespoons of olive oil.
• Let the oil warm up for about 30 seconds – you’ll see it shimmer slightly when ready.
• Beginner tip: If the oil starts smoking, your pan is too hot. Remove from heat briefly and reduce temperature.

1. Cook the onions:

• Add diced onion to the hot oil.
• Stir with a wooden spoon or heat-resistant spatula.
• Cook for 3-4 minutes until they become soft and translucent (you can see through them slightly).
• Beginner tip: Stir occasionally to prevent burning. They should sizzle gently, not brown quickly.

1. Add bell peppers:

• Add diced bell peppers to the onions.
• Stir to combine.
• Cook for another 3 minutes until peppers start to soften.
• Beginner tip: You’ll know they’re getting done when they become slightly darker and softer to the touch.

1. Add garlic:

• Add minced garlic to the vegetable mixture.
• Stir continuously for 30 seconds.
• Beginner tip: Garlic burns easily and becomes bitter, so always add it toward the end of cooking and watch carefully.

1. Add spinach:

• Add chopped spinach to the skillet.
• It will look like a lot at first but will quickly cook down.
• Stir gently until spinach wilts, about 1-2 minutes.
• Beginner tip: Spinach is done when it turns bright green and shrinks dramatically in volume.

1. Season the vegetables:

• Sprinkle ¼ teaspoon salt and ¼ teaspoon pepper over the vegetables.
• Stir to combine.
• Remove skillet from heat and set aside to cool slightly.
• Beginner tip: Letting the vegetables cool prevents them from cooking the eggs when combined.

Make the Egg Mixture (5 minutes)

1. Crack the eggs:

• Crack 8 eggs into a large mixing bowl.
• Beginner tip: Crack eggs on a flat surface (not the edge of the bowl) to prevent shell fragments from falling in.

1. Beat the eggs:

• Using a whisk, beat the eggs until yolks and whites are fully combined.
• The mixture should be an even yellow color with no streaks.
• Beginner tip: Beat with a fork if you don’t have a whisk, but a whisk incorporates more air.

1. Add milk and seasonings:

• Pour 2 cups of milk into the egg mixture.
• Add remaining ¾ teaspoon salt, ¼ teaspoon pepper, and 1 teaspoon dried herbs.
• Whisk everything together until well combined.
• Beginner tip: The mixture should be a uniform color with no separation.

Assemble the Strata (10 minutes)

1. First bread layer:

• Place half of the bread cubes (3 cups) in the greased baking dish.
• Spread them evenly to cover the bottom of the dish.
• Beginner tip: Don’t press down yet – that comes later.

1. First vegetable layer:

• Using a spoon, scatter half of the sautéed vegetable mixture evenly over the bread.
• Try to distribute it evenly so every serving gets vegetables.
• Beginner tip: Use the back of the spoon to spread vegetables if they clump together.

1. First cheese layer:

• Sprinkle ¾ cup (half) of the shredded cheese over the vegetables.
• Beginner tip: An even layer will ensure cheese throughout the strata, not just on top.

1. Repeat layers:

• Add remaining 3 cups of bread cubes as the second layer.
• Top with remaining vegetables.
• Sprinkle with remaining ¾ cup cheese.
• Beginner tip: The top cheese layer will become golden and delicious when baked.

1. Add egg mixture:

• Slowly pour the egg mixture over everything in the baking dish.
• Pour in a circular pattern to ensure even distribution.
• Beginner tip: Pour slowly to allow the liquid to start soaking in rather than overflowing.

1. Help it soak in:

• Using clean hands or the back of a large spoon, gently press down on the strata.
• This helps the bread absorb the egg mixture.
• Beginner tip: Don’t press too hard – just enough to make sure all bread gets soaked.

Resting (Optional but Recommended)

1. For best results:

• Cover the baking dish with plastic wrap or aluminum foil.
• Refrigerate for at least 30 minutes or up to overnight (8-12 hours).
• Beginner tip: This step is optional but gives the bread time to fully absorb the egg mixture for a better texture.

1. If making ahead:

• Remove the strata from the refrigerator 30 minutes before baking.
• Preheat oven to 350°F while the strata comes to room temperature.
• Beginner tip: Taking the chill off helps it bake more evenly.

Baking (45 minutes)

1. Prepare for baking:

• If you haven’t already, preheat oven to 350°F (175°C).
• Remove plastic wrap or foil cover from the baking dish.
• Beginner tip: Place the baking dish on a baking sheet to catch any potential overflow.

1. Position in oven:

• Place the strata on the middle rack of the oven.
• Beginner tip: The middle rack provides the most even heating.

1. Baking time:

• Bake uncovered for 40-45 minutes.
• Beginner tip: Set a timer! It’s easy to forget and overbake.

1. Check for doneness:

• The strata is done when:
  • The top is golden brown
  • The edges are slightly pulling away from the sides
  • The center feels firm (not jiggly) when gently touched
  • A knife inserted in the center comes out clean (no raw egg)
• Beginner tip: If the top is browning too quickly but the center isn’t done, cover loosely with foil and continue baking.

Serving (5 minutes)

1. Rest before serving:

• Remove from oven and let stand for 10 minutes.
• This allows the strata to set up and be easier to cut.
• Beginner tip: Use this time to prepare any side dishes or set the table.

1. Cut and serve:

• Use a sharp knife to cut into 8 pieces.
• A spatula helps lift pieces cleanly.
• Beginner tip: The first piece is always the hardest to remove neatly. Consider it the “test piece” for the cook!

1. Garnish (optional):

• Sprinkle with chopped fresh herbs if desired.
• Beginner tip: A little fresh green garnish makes any dish look more appetizing.

Troubleshooting

Problem	Solution
Too soggy	Use drier bread, let sit longer before baking, or bake 5-10 minutes longer
Too dry	Reduce baking time by 5 minutes or add ¼ cup more milk to the egg mixture
Undercooked center	Cover with foil and bake for additional 10-15 minutes
Burnt top but undercooked inside	Cover with foil halfway through baking
Vegetables releasing too much water	Pre-cook water-content veggies longer before adding to the strata
Bread floating to the top	Make sure to press down firmly when assembling and let rest before baking
Sticking to the pan	Use more butter/cooking spray on the baking dish next time

Variations & Substitutions

Protein Add-ins

• Add ½ cup cooked and crumbled veggie sausage
• Mix in ¼ cup diced pancetta or turkey sausage

Cheese Options

• Try feta and spinach for a Greek-inspired version
• Use spicy cheese like pepper jack for extra kick

Bread Variations

• Use bagel pieces for a unique texture
• Try sourdough for extra tang

Seasonal Variations

• Spring: Asparagus and leeks
• Summer: Zucchini and cherry tomatoes
• Fall: Sweet potatoes and kale
• Winter: Brussels sprouts and mushrooms

Storage & Reheating

Refrigerator Storage

1. Cool completely before refrigerating (about 30 minutes).
2. Cover tightly with plastic wrap or transfer to an airtight container.
3. Store for up to 4 days in the refrigerator.
4. Label with date so you know when it was made.

Freezer Storage

1. Cut into individual portions after cooling completely.
2. Wrap each piece tightly in plastic wrap, then aluminum foil.
3. Place in freezer bag, removing as much air as possible.
4. Label and date, then freeze for up to 2 months.

Reheating Instructions

• Refrigerated strata:
• Oven method: Reheat in a 350°F oven for 15-20 minutes until heated through
• Microwave method: Heat individual portions for 1-2 minutes on medium power, checking halfway
• Frozen strata:
• Thaw overnight in the refrigerator, then reheat as above
• Or reheat from frozen in a 350°F oven for 25-30 minutes, covering with foil for the first 15 minutes

Safety Tips & Notes

• Egg safety: Ensure eggs are cooked to 160°F internal temperature for food safety.
• Food storage safety: Don’t leave the strata at room temperature for more than 2 hours.
• Make-ahead warning: Don’t let unbaked strata sit in the refrigerator for more than 24 hours as the bread may become too soggy.
• Allergies: Contains dairy, eggs, and wheat – offer guests alternative dishes if needed.
• Hot dish warning: Use oven mitts when handling the hot baking dish.
• Baking dish safety: Allow hot glass baking dishes to cool gradually to prevent thermal shock and breakage.
• Knife safety: Be careful when chopping vegetables and use proper cutting technique.

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This veggie strata breakfast casserole is the perfect way to start your day with a hearty, nutritious meal. The combination of crusty bread, fresh vegetables, and cheesy egg custard creates a satisfying breakfast that’s both comforting and nutritious. Perfect for weekend brunch or holiday gatherings!

Prep Time: 35 minutes | Cook Time: 45 minutes | Total Time: 1 hour 20 minutes | Servings: 4