Vegetable Strata with Red Onions and Gruyere
There’s nothing better than a delicious hot breakfast to start your day on the right foot. Having wonderful breakfast and brunch traditions during the holidays or special occasions are lifetime feel good memories. This Vegetable Strata with Red Onions and Gruyere recipe is one everyone will be wanting more of, and talking about for a long time.
This strata is loaded with colorful veggies and topped with flavorful diced red onion. Strata is a great addition to a breakfast or brunch because it’s easy to throw together whether you have planned for weeks or your guests arrive at the last minute. You can even make it ahead of time and store it in the refrigerator, then bake just before serving on a busy morning.
Sourdough bread creates a delicious base for the breakfast, but remember that strata is an anything-goes kind of recipe. Feel free to swap out the sourdough for your favorite whole grain bread. White cheddar, Gouda, or Swiss are other great options if you don’t prefer gruyere cheese. You can even add a half cup of cooked and chopped bacon or ham to put your own twist on it.
Makes: 8 servings
Prep Time: 15 minutes
Bake Time: 55 minutes
Ingredients
8 cups cubed sourdough bread
1/2 cup finely chopped broccoli florets
1/2 cup shredded carrots
1/2 cup diced white button mushrooms
1 cup shredded gruyere cheese
1 medium red onion, diced (about 1 cup)
6 large eggs
3 cups whole or low-fat milk
1 teaspoon fine sea salt
1/4 teaspoon ground black pepper
Preparation
Preheat the oven to 350 degrees F. Grease a casserole dish, about 9-by-13-inches, with butter or non-stick cooking spray.
Place the bread cubes in the casserole dish. Sprinkle the broccoli, carrots, and mushrooms over the bread. Next spread the cheese over the top, and then the onion.
In a large bowl, whisk together the eggs, milk, sea salt, and pepper. Pour the liquid into the casserole dish and gently press down on the bread cubes to soak them with the liquid.
Cover with foil and bake for 35 minutes. Remove the foil and bake for an additional 15 to 20 minutes, until it bubbles around the edges and the corners of any exposed bread start to brown. Let sit 5 minutes before cutting to serve.
