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
- 1½ 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
- 1½ 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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