Veggie Breakfast Strata Recipe | Hearty, Cheesy, and Perfect for Make-Ahead Brunch

Fluffy, golden, and loaded with fresh veggies, this Veggie Breakfast Strata is the ultimate make-ahead brunch dish. With layers of toasted bread, colorful vegetables, and gooey cheese soaked in a savory egg custard, it’s hearty, healthy-ish, and incredibly satisfying. Whether you’re feeding a crowd or meal prepping for the week, this one-pan breakfast bake delivers big flavor and comfort with minimal fuss.

Why You’ll Love This Strata

This isn’t just eggs and veggies—it’s a full-on breakfast masterpiece.

• Make-ahead friendly (hello, no morning stress)
• Easy to customize with whatever’s in the fridge
• Feeds a crowd with one dish
• Warm, filling, and balanced
• Great for brunch, holidays, or breakfast-for-dinner

It’s your go-to when you want something savory, simple, and super satisfying.

What You’ll Need

Start with the base, then load it up with your favorite veggies and cheese.

Base Ingredients

• 6 cups cubed bread (day-old or toasted)
• 8 large eggs
• 2 cups milk (dairy or plant-based)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Dijon mustard (optional, for depth)

Veggie Fillings (Choose Your Faves)

• 1 cup baby spinach (chopped)
• 1 bell pepper, diced
• 1 small red onion or shallot, diced
• 1 cup mushrooms, sliced
• ½ cup cherry tomatoes, halved

Cheese Options

• 1 cup shredded cheddar, Swiss, mozzarella, or feta
• Optional: sprinkle of Parmesan on top for a golden crust

Want it spicy? Add jalapeños or crushed red pepper. Want it creamy? Add a scoop of ricotta or cream cheese.

How to Make Veggie Breakfast Strata

This is a bake-it-and-forget-it kind of dish. Let’s layer it up!

Step 1: Toast the Bread

• If using fresh bread, cube it and bake at 300°F for 10 minutes to dry it out
• Day-old bread works great as-is

Dry bread = better custard soak and no sogginess.

Step 2: Sauté the Veggies

• Heat a little oil in a skillet
• Cook onions and peppers for 2–3 minutes
• Add mushrooms, cook until soft
• Stir in spinach just until wilted
• Let everything cool slightly

This step builds big flavor before baking.

Step 3: Assemble the Strata

• Lightly grease a 9×13″ baking dish
• Layer half the bread cubes, then half the veggies and cheese
• Repeat with the rest of the ingredients

Step 4: Make the Egg Mixture

• Whisk eggs, milk, Dijon, salt, and pepper in a large bowl
• Pour evenly over the casserole
• Press gently so everything is soaked

Step 5: Rest or Refrigerate

• Let sit for at least 30 minutes (or overnight, covered in the fridge)
• This gives the bread time to absorb the egg mixture

Overnight = easiest brunch ever.

Step 6: Bake

• Preheat oven to 350°F (175°C)
• Bake for 40–50 minutes until puffed and golden
• A knife inserted in the center should come out clean

Let cool for 10 minutes before slicing. It sets and becomes easier to serve.

Tips for the Best Strata

Want the fluffiest, most flavorful strata? Try these:

• Use sturdy bread like sourdough, French, or whole wheat
• Let it soak overnight for max flavor
• Cook veggies first to release moisture and boost taste
• Add a little grated cheese on top for a golden finish
• For a richer custard, replace some milk with cream

No need to get fancy—it’s all about simple, layered comfort.

Topping & Serving Ideas

Dress it up or keep it chill—it’s totally up to you.

Toppings

• Chopped herbs (parsley, basil, chives)
• A drizzle of hot sauce or sriracha
• Avocado slices or guacamole
• Crumbled feta or goat cheese
• Sour cream or plain yogurt

Side Pairings

• Fresh fruit or a citrus salad
• Roasted potatoes or sweet potato hash
• Toast or English muffins
• Mimosas, coffee, or fresh juice

Make it brunch buffet-style or a one-and-done dish.

Make-Ahead, Storage & Freezer Tips

This is one of those dishes that gets better with time.

Make Ahead

• Assemble the entire casserole the night before
• Cover and refrigerate
• Bake the next morning, straight from the fridge (add 5–10 extra minutes)

Storing Leftovers

• Cool completely and store in the fridge for up to 4 days
• Reheat in the microwave or oven at 350°F until warmed through

Freezing

• Slice and freeze in airtight containers for up to 2 months
• Thaw overnight in the fridge and reheat to serve

Meal prep magic = done.

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FAQs

1. Can I use gluten-free bread?

Yes! Any sturdy gluten-free bread works well. Just make sure it’s a bit dry (like regular bread), so it absorbs the egg mixture without turning mushy. Cube and toast it briefly in the oven if it’s too soft. The flavor and texture will still be delicious.

2. Can I make this recipe dairy-free?

Absolutely. Use plant-based milk like almond, oat, or soy, and swap the cheese with a dairy-free alternative or skip it entirely. A spoonful of nutritional yeast can also add a cheesy, umami flavor. The eggs will still provide structure and fluff.

3. What’s the best bread for strata?

Use something crusty and hearty—like sourdough, French, or rustic whole grain. Avoid very soft sandwich breads (unless they’re stale), as they can turn mushy. Day-old or toasted bread is ideal because it holds its shape and soaks up the custard beautifully.

4. Can I make it without letting it sit overnight?

Yes, though overnight soaking gives the best flavor and texture. If you’re short on time, let it sit for at least 30 minutes after assembling to allow the bread to absorb the egg mixture. It’ll still be fluffy and flavorful!

5. Can I add meat to this strata?

Totally. Crumbled cooked sausage, bacon, or diced ham are all great additions. Add them with the veggie layer for a meaty upgrade. You can also make a half-and-half version—meat on one side, veggie on the other—for mixed households.

6. How do I know when it’s fully cooked?

The center should be set—not jiggly—and a knife or skewer inserted into the middle should come out clean. The top will be golden and puffed. If it’s browning too fast, cover loosely with foil for the last 10–15 minutes.

7. Can I make mini stratas in muffin tins?

Yes! Grease a muffin pan well and divide the mixture evenly. Bake at 350°F for 20–25 minutes, or until puffed and set. These are great for meal prep, brunch buffets, or grab-and-go breakfasts.

8. Can I use frozen vegetables?

Sure! Just thaw and drain them first to remove extra moisture. Sautéing frozen veggies (especially spinach or bell peppers) before adding them helps improve flavor and texture. You want everything to be cooked and dry before layering.

9. What’s the difference between strata and quiche?

Strata is more like a savory bread pudding—it uses cubed bread and an egg custard. Quiche is typically crust-based and made with just eggs, cream, and fillings. Strata is heartier and more forgiving, especially for make-ahead meals.

10. Can I serve this cold?

You can, but it’s best warm. If serving cold, let it come to room temperature first for the best flavor and texture. It also tastes great at room temp for brunch spreads or picnics. Still, most folks agree: warm strata = peak comfort.