Egg and Vegetable Strata

This savory egg dish is easy to make in advance for a weekend brunch or to heat up slices for a delicious breakfast or lunch all week. It adapts well with other vegetable or cheese additions. We like adding artichoke hearts, broccoli, and parmesan.

Egg and Vegetable Strata

Ingredients
  

  • 1 tablespoon olive oil
  • cup yellow onion chopped
  • ¼ teaspoon thyme
  • 3 cloves of garlic chopped
  • 1 pack 8-ounce mushrooms, thinly sliced
  • 1 bunch of asparagus trimmed and cut into 1-inch pieces
  • 1 teaspoon salt
  • 12 eggs
  • cups of milk cow, rice, almond, soy, etc
  • 2 tablespoons dijon mustard
  • 3 tablespoons parsley chopped
  • ¼ teaspoon black pepper
  • 4 cups of sourdough bread cubed
  • ½ cup of crumbled goat cheese or shredded cheddar cheese

Instructions
 

  • Heat oil in a large skillet.
  • Add onions and thyme and cook until softened, about 5 minutes.
  • Add garlic, mushrooms, asparagus, ½ teaspoon salt, and cook for 5 minutes, stirring as needed. Remove from heat and set aside.
  • Whisk together eggs, milk, mustard, parsley, pepper and ½ teaspoon of salt in a large bowl. Set aside.
  • Lightly grease 9 x 13 baking dish. Spread half of the bread cubes over the bottom of the dish.
  • Top bread with half of the vegetable mixture and sprinkle with ½ of the cheese.
  • Add remaining bread cubes, then layer with the rest of the vegetable mixture.
  • Pour egg mixture over the casserole.
  • Cover and chill overnight.
  • Preheat oven to 375°F. Bring casserole to room temperature and sprinkle cheese. over the top. Bake about 45 minutes until firm in the center and golden brown on top.

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