If you want to liven up your morning, our vegetable, egg and cheddar strata is the perfect place to start! This brunch casserole features a base of baked bread cubes layered with eggs, veggies, and cheese. Once the egg strata is baked you can cut it into squares that are easy to serve and eat. Whether you want to break out a new recipe for family brunch or you’re looking for the perfect dish to entertain guests, our hearty egg strata will get the job done! Make sure you rate the dish and share a review for the other brunchers out there. Your tips and ideas can help others put a personal spin on the dish to make it extra delicious!
If you love quiche or frittata, introduce this egg strata recipe to your brunch repertoire. Kale is one of the healthiest vegetables on the planet, packed with nutrients and vitamins. Combining kale with onions, mushrooms, and bell peppers will provide you with all the nutrition you need to get your day started right. The eggs add the perfect amount of fluffiness to balance the richness of the breading, while thyme and nutmeg add subtle spice notes. Our award-winning Cabot Seriously Sharp Cheddar will deliver the cheesiness to round out the egg strata with a flavor that is out of this stratosphere!
Our egg strata is mess-free and easy to eat, which makes it ideal for serving at a luncheon or meeting. No matter the setting, it’s sure to be a hit that you will return to again and again! Don’t forget to write a review for our egg strata recipe and let us know how you enjoyed it. Cabot is committed to providing our customers with the highest quality dairy products on the planet, and we would love to hear your comments and feedback!
Featured in the NEW Cabot Creamery Cookbook.
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Ingredients
Cooking spray
1 tablespoon olive oil
1 cup diced red onion
1 cup sliced mushrooms
1 cup diced red bell pepper
1 large bunch kale, washed, de-stemmed and torn into pieces (about 3 cups)
3 garlic cloves, minced
1 teaspoon dried thyme leaves
½ teaspoon salt plus ½ teaspoon ground black pepper, divided
⅛ teaspoon ground nutmeg
8 cups 1-inch cubes of bakery-style whole grain bread (about 1 large loaf)
6 ounces Cabot Seriously Sharp Cheddar, grated or Cabot Seriously Sharp Shredded Cheddar Cheese (about 1½ cups), divided
3 cups skim milk
6 large eggs
Directions
COAT 9-by-13-inch baking dish with cooking spray and set aside.
HEAT oil in large skillet over medium heat; add onions, mushrooms and red peppers and cook, stirring often, until soft, about 5 minutes. Add kale and cook until wilted, about 5 minutes longer. Add garlic and cook until fragrant, about 1 minute. Stir in thyme, ¼ teaspoon each of salt and pepper, and nutmeg; remove from heat and set aside.
PLACE half of bread cubes in even layer in baking dish, then top with half of vegetable mixture and half of cheese. Add remaining bread cubes, then remaining vegetables and cheese.
WHISK together milk, eggs and remaining ¼ teaspoon each salt and pepper in a large bowl. Pour egg mixture evenly over bread, vegetables and cheese in baking dish. Cover with foil and press down slightly to help egg mixture soak into bread. Refrigerate for several hours or overnight.
PREHEAT oven to 350°F. Bake uncovered for 45 to 60 minutes or until golden brown on top and toothpick inserted in center comes out clean.
Calories: 338
% Daily Value
Total Fat: 14g
22%
Saturated Fat: 7g
35%
Cholesterol: 164mg
55%
Sodium: 484mg
20%
Carbohydrates: 34g
11%
Dietary Fiber: 3g
12%
Protein: 18g
Calcium: 353mg
35%
5 out of 5 stars (based on 3 reviews)
Brianna
September 22, 2017
This was really delicious! I omitted the mushrooms, as a personal preference, and subbed the kale for a pack of frozen spinach that I drained the liquid out of. I had to use the full 60 minutes, which was torture because it smelled so good in the oven!! Loved the crunchy bread pieces – added a nice texture contrast. Will definitely be making this again!
Kate507
May 29, 2017
Really happy with how this strata turned out. It tastes as good as it looks. My local grocery store didn’t have a whole-grain bakery-style loaf in stock at the time but did have a loaf that had variety of different seeds. I liked the texture that the seeds added, but in the future I would like to try the recipe with the recommended bread.
Danielle
September 29, 2015
We bought the Cabot Cookbook and this was one of the first recipes we tried…A gorgeous book and the recipes are to die for. Highly recommend this one, my family LOVED it!
