Spring Veggie and Cheese Breakfast Strata
A delicious and hearty breakfast strata filled with fresh spring vegetables and melted cheese, perfect for a weekend brunch.
Login to save, add to a plan, rate, or make a copy.
Ingredients
Yields 4 servings
- (8 slices) whole grain bread
- (1 cup) diced bell peppers
- (1 cup) diced zucchini
- (1 cup) chopped spinach
- (1 cup) shredded cheddar cheese
- (6) large eggs
- (2 cups) milk
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (1 teaspoon) dried oregano
- (1 teaspoon) garlic powder
- (1 tablespoon) olive oil
Instructions
- 1
Preheat the oven to 350°F (175 °C).
- 2
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 cup of diced bell peppers and 1 cup of diced zucchini, sautéing for 5-7 minutes until softened.
- 3
Add 1 cup of chopped spinach to the skillet and cook for an additional 2 minutes until wilted. Remove from heat and set aside.
- 4
In a large mixing bowl, whisk together 6 large eggs, 2 cups of milk, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of dried oregano, and 1 teaspoon of garlic powder.
- 5
Cut 8 slices of whole grain bread into cubes and add them to the egg mixture, stirring to combine. Let sit for 5 minutes to allow the bread to soak up the mixture.
- 6
In a greased 9x13 inch baking dish, layer half of the bread mixture, followed by the sautéed vegetables and half of the shredded cheddar cheese (1/2 cup).
- 7
Top with the remaining bread mixture and sprinkle the rest of the shredded cheddar cheese (1/2 cup) on top.
- 8
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- 9
Remove the foil and bake for an additional 15-20 minutes until the top is golden brown and the strata is set.
- 10
Let cool for 5 minutes before slicing and serving.
Recipe actions