Egg and Vegetable Strata

Curry Girls Kitchen’s Egg and Vegetable Strata recipe is the perfect complement to any family or large gathering. The best part, you prepare it the night before and cook it fresh the morning or day of your event. It is a wonderful stress free breakfast or brunch dish that works for Easter, wedding or baby showers or any time there is a large party happening.

With so many options and choices for what to put into your strata, perhaps you need something that is Paleo friendly and grain free? Try our Paleo Pizza Egg Muffins. Fun for kids of all ages and a great way to individualize your main dish. Another great addition to your holiday or celebration brunch is our wonderful gluten free coffee cake. This recipe can also be made the day ahead.

Have no fear when it comes to eggs! They are a great source of natural protein and all our amino acids in one tiny package. Eggs are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper. Eggs are great for our brain because of all the wonderful vitamins and minerals to help regulate our cells functions in our brain, nervous system, memory and metabolism.

Watch our recipe video below. Keep scrolling for the full recipe.

Happy Celebrating!

Egg and Vegetable Strata

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Print Recipe

• Total Time: 0 hours
• Yield: 8 1x

Ingredients

Units USM Scale 1x2x3x

• 1 medium onion diced
• 1 celery stalk diced
• 2–3 garlic cloves minced
• 3 cups milk or Hemp or flax milk works great as an alternative
• 6 eggs ( depending on the dish you use and how deep it is, you might need to add another egg or two.)
• 6 to 9 slices sour dough, egg bread or your favorite gluten free bread, whole halved or quartered
• 1 package spinach/feta or chicken apple sausages, diced cooked ham, or crumbled cooked bacon
• Favorite blanched vegetables: 1-2 C chopped fresh broccoli, blanched
• 1/4 pound Jack cheese, shredded
• 1/4 pound sharp Cheddar cheese, shredded
• 1/4 tsp. Dijon mustard
• 1/2–1 tsp. Italian or Mexican Blend seasonings…
• 1/4 – 1/2 tsp. fine black pepper or freshly ground
• 1/2 tsp. Sea Salt
• Butter

Optional ingredients:

• Sliced tomatoes
• 1–2 cups sliced mushrooms
• 1 bag cooked fresh spinach, kale, and beet greens sautéed in ghee or olive oil until just wilted. Drain well your greens well.
• Sliced squash sautéed in garlic and olive oil
• Other optional cheeses or a blend is wonderful: feta, smoked Gouda, Havarti, Gruyere
• Additional topping: Diced avocado

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Instructions

Prep Day 1:

1. Butter a 13 X 9-inch baking dish.
2. Saute onions, garlic and mushrooms
3. Blanch broccoli and or saute spinach
4. Place 1^st layer of bread on bottom of a buttered baking dish.  Layer meat, vegetables, cheeses and other optional ingredients over bread. Repeat a second layer.

• In a separate bowl, whisk together eggs, milk, Dijon, seasonings and salt. Pour over layered bread.  Refrigerate overnight or at least 4 hours so bread soaks up the liquid.

Bake Day 2: Next Morning:

1. Pull strata from refrigerator 1 hour prior to cooking, and bring to room temperature.
2. Pre-heat Oven to 350 degrees.
3. Bake strata at 350 degrees for 45 min to 1 hour or until center is set and is hot, brown and bubbly.

Notes

Makes 8-10 servings.

• Author: Curry Girls Kitchen
• Prep Time: 6 hrs
• Cook Time: 1 hrs
• Cuisine: Brunch