Vegetarian Overnight Breakfast Strata
A make-ahead vegetarian overnight strata with sautéed vegetables, cheddar, and bread soaked in an egg-milk mixture; refrigerate 3 hours or overnight and bake until set.
Servings: 12 servings
Ingredients
Ingredients
- 1 tablespoonolive oil
- 1 cupchopped onion about 1 small onion
- 1 cupchopped green bell pepper about 1 medium green bell pepper
- 1 cupwhite button mushrooms sliced
- 9 eggs
- 3 cupswhole milk unsweetened oat milk also works
- 3/4 teaspoonkosher salt
- 1/4 teaspoonfreshly ground black pepper
- 12 sliceswhite bread crusts removed
- 10 ouncesmedium cheddar cheese shredded(about 2 1/2 cups)
- parsley minced, for garnish
Instructions
Instructions
- Heat 1 tablespoon olive oil in a medium sauté pan over medium heat. Add the chopped onion, chopped green bell pepper, and sliced mushrooms and cook, stirring occasionally, until softened, about 7–8 minutes. Remove from heat and set aside to cool slightly.
- In a medium bowl, whisk the 9 eggs until blended. Add the 3 cups milk, 3/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper; whisk until combined.
- Prepare a 9"x13" casserole dish. If there is any oil left in the sauté pan, pour it into the dish and tilt to lightly coat the bottom and sides.
- Arrange half of the bread slices (6 slices) in a single layer to cover the bottom of the dish, tearing slices as needed to fit.
- Evenly sprinkle half of the cooked vegetables over the bread, then evenly sprinkle half of the shredded cheddar cheese.
- Pour half of the egg mixture evenly over the first layer of bread, vegetables, and cheese. Press the bread gently so it absorbs the liquid and any floating pieces become submerged.
- Repeat the layers: place the remaining 6 bread slices in a single layer, top with the remaining vegetables, then the remaining cheese, and pour the remaining egg mixture evenly over everything. Press gently again to submerge any floating bread.
- Cover the dish tightly and refrigerate for at least 3 hours or up to overnight to allow the bread to soak.
- When ready to bake, preheat the oven to 350 degrees Fahrenheit. Uncover the casserole and bake uncovered for about 50 minutes, until the center is set and no longer jiggly.
- Let the strata rest for a few minutes, garnish with minced parsley, cut into squares, and serve.
Equipment
- Sauté Pan
- 9x13 Inch Casserole Dish
- Mixing Bowl
- Whisk
Notes
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped green pepper
3/4 cup white button mushrooms
6 eggs
2 cups half and half
1/2 teaspoon salt
Fresh ground pepper
8 slices white bread (crusts removed)
2 cups cheddar cheese, shredded
1/2 pound sausage
In a medium saute pan, heat the olive oil and saute the onion, green pepper, and mushrooms until soft, about 7-8 minutes. Set aside.
If using sausage, brown it in a medium saute pan and drain.
If using veggie sausage, heat it in the microwave for a minute or so and crumble.
In a medium bowl, whisk the eggs, half and half, salt, and pepper.
Spray two approximately 4″ x 8” baking pans/casserole dishes with non-stick cooking spray.
Layer two slices of the bread in the bottom of each pan.
Sprinkle 1/4 of the veggies over the bread in each pan.
Spread half the crumbled sausage over the sausage version.
Sprinkle on 1/4 of the cheese over each.
Pour about 1/2 cup of the egg mixture over the top.
Add a layer of the remaining bread, two more slices each, then veggies, then sausage over the sausage side, then cheese.
Pour the rest of the egg mixture evenly over the top of each.
Cover tightly and refrigerate overnight, or for at least three hours.
In the morning, uncover and bake at 325 degrees for about 40 – 50 minutes, until set.
1/2 cup chopped onion
1/2 cup chopped green pepper
3/4 cup white button mushrooms
6 eggs
2 cups half and half
1/2 teaspoon salt
Fresh ground pepper
8 slices white bread (crusts removed)
2 cups cheddar cheese, shredded
1/2 pound sausage
In a medium saute pan, heat the olive oil and saute the onion, green pepper, and mushrooms until soft, about 7-8 minutes. Set aside.
If using sausage, brown it in a medium saute pan and drain.
If using veggie sausage, heat it in the microwave for a minute or so and crumble.
In a medium bowl, whisk the eggs, half and half, salt, and pepper.
Spray two approximately 4″ x 8” baking pans/casserole dishes with non-stick cooking spray.
Layer two slices of the bread in the bottom of each pan.
Sprinkle 1/4 of the veggies over the bread in each pan.
Spread half the crumbled sausage over the sausage version.
Sprinkle on 1/4 of the cheese over each.
Pour about 1/2 cup of the egg mixture over the top.
Add a layer of the remaining bread, two more slices each, then veggies, then sausage over the sausage side, then cheese.
Pour the rest of the egg mixture evenly over the top of each.
Cover tightly and refrigerate overnight, or for at least three hours.
In the morning, uncover and bake at 325 degrees for about 40 – 50 minutes, until set.