Cheesy Vegetable Breakfast Strata

Amethyst · December 22, 2025, 9:39pm

Cheesy Vegetable Breakfast Strata

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 9 hours 15 minutes
Yield: 4 serving

Ingredients:

2 tablespoons olive oil divided
4 cups Italian bread cut into 1-inch cubes (about half of a 1 pound loaf)
salt and pepper
1 sweet onion diced
1 clove garlic minced
1 cup cherry tomatoes sliced in half with some pulp squeezed out / removed
3 cups fresh baby spinach packed, about 3 ounces
1 tablespoon fresh basil leaves julienned or fresh thyme leaves
¼ teaspoon crushed red pepper optional
2 ounces Gruyere cheese shredded (about ¾ cup)
¼ cup fresh grated Parmesan packed (about 1 ounce)
4 large eggs
1 ¼ cups half-and-half (10oz) or half cream and half milk

Directions:

Lightly spray a small casserole dish with vegetable cooking spray. (A deep dish 9-inch square casserole works well here.)

In a large bowl toss the bread cubes together with 1 tablespoon olive oil and a dash of salt and pepper. Heat a large skillet over medium heat. Add the bread cubes and cook, tossing occasionally, until they are light brown. Remove the pan from the heat. Put half the bread in the casserole dish and the other half in the large mixing bowl. Set aside to cool.

Wipe out the skillet and add the remaining 1 tablespoon olive oil. Heat until shimmering then add the onions. Sauté the onions until translucent, about 5 minutes. Add the garlic, crushed red pepper (if using) and a dash of salt and pepper.

Cook, stirring constantly for about 1 minute or until the garlic is fragrant. Add the spinach and cook until the spinach is wilted. Remove from the heat.

Sprinkle half the cheeses over the bread cubes in the casserole, then top with the spinach onion mixture, half the tomatoes, and the basil. Layer the remaining bread cubes over the spinach, then the remaining tomatoes, Gruyere, and Parmesan.

In the large mixing bowl, whisk together the eggs and half-and-half. Season with a dash of salt and pepper. Gently pour the eggs over the spinach and bread cubes.

Cover the casserole with plastic wrap and refrigerate overnight.

Thirty (30) minutes before baking, remove the casserole from the refrigerator. Preheat the oven to 350°F. Remove the plastic wrap and bake uncovered until the custard is set, about 45 to 50 minutes or until the top is golden brown. If over-browning, tent the pan with foil during the last 15 minutes.

Cool for 15 minutes before serving. Garnish with more fresh basil leaves.

Notes:

The recipe is easily doubled to serve a large family.

Add cooked, drained sausage or bacon if desired.

Storing leftovers and reheating:

This breakfast strata is best served the day it’s made. However, you can store any leftovers in an airtight container in the refrigerator for about 2 days.

Reheat individual portions in the microwave on 50% power. Or, wrap leftover casserole in aluminum foil and reheat in a 325 degrees F oven until warmed through.

Add-ins and Variations:

This recipe is a blank canvas when it comes to variations and add-ins. Use your imagination, or whatever you have on hand in the refrigerator. Here are some of our favorites…

Make it Mediterranean!

kalamata olives
sun dried tomatoes, drained and chopped
crumbled Feta cheese
spinach
Parmesan
tomatoes
basil

Other vegetables:
sauté sliced mushrooms after cooking the onions
sautéed red, yellow, or green diced bell pepper
small broccoli florets
asparagus
cooked squash like yellow, zucchini, or butternut
other leafy greens like kale or Swiss chard
Four small shallots, minced instead of onion
sliced green onions

Meaty Breakfast Strata

Add cooked, drained breakfast sausage (my personal favorite)
diced ham
cooked, chopped bacon

Spices and cheeses

Add a teaspoon of dry mustard for extra tanginess
Dijon mustard
cheddar cheese
smoked Gouda cheese
Monterey Jack cheese
other fresh herbs like thyme or rosemary
paprika
Serve with your favorite hot sauce

Nutritional Facts:

Recipe courtesy of Saving Dessert.com