Strata is a classic layered casserole that’s perfect for breakfast, brunch, or even a comforting dinner. This vegetarian strata recipe is a delicious twist on the traditional version, packed with fresh vegetables, creamy cheese, and fluffy bread soaked in a rich egg custard.
It’s great for using up leftover bread and vegetables, making it both budget-friendly and satisfying. Whether you’re cooking for a crowd or prepping meals for the week, this strata will quickly become a favorite.
The beauty of this dish lies in its versatility and ease. You can customize the veggies and cheeses to suit your taste or what you have on hand.
Plus, it’s a crowd-pleaser that looks impressive but requires minimal hands-on time. Ready to dive into the best vegetarian strata recipe?
Let’s get started!
Why You’ll Love This Recipe
This vegetarian strata is a perfect balance of flavors and textures. The layers of crusty bread soak up the egg custard, creating a soft yet structured base.
Fresh vegetables like spinach and bell peppers add vibrant color and nutrients, while the cheese brings a creamy, melty richness.
It’s also incredibly flexible—you can easily swap in your favorite vegetables or cheeses. It’s ideal for meal prepping because it tastes even better the next day.
Plus, it’s a wholesome dish that works beautifully for any occasion, from casual family breakfasts to elegant brunch gatherings.
Ingredients
- 8 cups cubed day-old crusty bread (sourdough or French bread works best)
- 1 tablespoon olive oil
- 1 medium</strong onion, diced
- 1 red bell pepper, diced
- 2 cups fresh spinach, chopped
- 8 large</strong eggs
- 2 cups whole milk
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded mozzarella cheese
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- Optional: 1/2 cup sliced mushrooms, 1/4 cup chopped fresh basil
Equipment
- 9×13 inch baking dish
- Large mixing bowl
- Whisk or fork
- Skillet
- Measuring cups and spoons
- Cutting board and knife
Instructions
- Prepare the vegetables: Heat olive oil in a skillet over medium heat. Add the diced onion and bell pepper, sautéing until softened, about 5 minutes. If using mushrooms, add them now and cook until browned. Stir in chopped spinach and cook until wilted. Remove from heat and set aside.
- Layer the bread and vegetables: Evenly spread half of the cubed bread in the baking dish. Top with half of the sautéed vegetable mixture and sprinkle with half of the mozzarella and cheddar cheeses. Repeat with the remaining bread, vegetables, and cheeses. Finally, sprinkle the Parmesan cheese over the top layer.
- Make the custard: In a large mixing bowl, whisk together eggs, milk, oregano, garlic powder, salt, and pepper until fully combined and slightly frothy.
- Pour the custard: Slowly pour the egg mixture over the layered bread and vegetables, pressing down gently to make sure all the bread soaks up the custard. Cover the dish with plastic wrap and refrigerate for at least 2 hours or overnight for best results.
- Bake the strata: Preheat your oven to 350°F (175°C). Remove the plastic wrap and bake the strata uncovered for 45-55 minutes, or until the top is golden brown and the custard is set (a knife inserted in the center should come out clean).
- Cool and serve: Let the strata cool for 10 minutes before slicing. This helps it set and makes it easier to serve.
Tips & Variations
“For an extra flavor boost, try adding fresh herbs like thyme or rosemary to the custard mixture.”
- Make it vegan: Substitute the eggs and milk with a chickpea flour batter or silken tofu blend and use vegan cheese alternatives.
- Change up the veggies: Swap in zucchini, kale, or roasted sweet potatoes for a different flavor profile.
- Cheese options: Gruyère or feta cheese can add a lovely tangy twist.
- Make ahead: Strata tastes even better when made the day before—just reheat in the oven before serving.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 kcal |
| Protein | 18 g |
| Carbohydrates | 30 g |
| Fat | 18 g |
| Fiber | 3 g |
| Sodium | 550 mg |
| Calcium | 300 mg |
Serving Suggestions
This strata pairs wonderfully with a fresh green salad dressed in lemon vinaigrette or a vibrant fruit salad for a refreshing contrast. It also complements a hot cup of coffee or tea for weekend brunch gatherings.
For a cozy dinner, serve alongside steamed asparagus or roasted cherry tomatoes. Don’t forget to check out our Classico Sun Dried Tomato Alfredo Sauce Recipe for a luscious sauce that pairs beautifully with vegetarian dishes like this strata.
Conclusion
Our best vegetarian strata recipe is a versatile and delicious dish that brings comfort and nutrition to your table. With layers of fresh vegetables, rich cheeses, and custardy bread, it’s a meal that satisfies both the eyes and the palate.
Ideal for any meal of the day, this strata is easy to prepare ahead of time and can be customized to your liking.
Whether you’re hosting a brunch or looking for a hearty vegetarian dinner, this strata fits the bill. Give it a try, and you might find it becoming a staple in your recipe rotation.
For more inspiration on comforting vegetarian dishes, check out our Cheese Penny Recipe or indulge your sweet tooth with the Cinnamon Pecan Ice Cream Recipe to round out your meal beautifully.
📖 Recipe Card: Best Vegetarian Strata
Description: A savory layered casserole with eggs, cheese, and vegetables, perfect for brunch or dinner. This easy recipe combines fresh spinach, mushrooms, and bell peppers for a hearty meal.
Prep Time: PT20M
Cook Time: PT45M
Total Time: PT65M
Servings: 6 servings
Ingredients
- 8 cups cubed day-old bread
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1 red bell pepper, diced
- 8 large eggs
- 2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 1/2 cups shredded cheddar cheese
Instructions
- Preheat oven to 350°F (175°C).
- Heat olive oil in a skillet and sauté onion, mushrooms, and bell pepper until soft.
- Add spinach and cook until wilted, then remove from heat.
- In a large bowl, whisk eggs, milk, salt, pepper, and thyme.
- Layer half of the bread cubes in a greased baking dish.
- Spread half of the vegetable mixture over the bread.
- Sprinkle with half the cheese.
- Repeat layers with remaining bread, vegetables, and cheese.
- Pour egg mixture evenly over the strata.
- Press down gently to soak the bread.
- Bake uncovered for 45 minutes or until set and golden on top.
- Let cool for 5 minutes before serving.
Nutrition: Calories: 320 | Protein: 18g | Fat: 20g | Carbs: 18g
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