Make-Ahead Vegetable Strata
Apr 04, 2025 03:17 PM
This easy, make-ahead vegetable strata is a savory breakfast casserole made with eggs, bread, and seasonal vegetables. It’s great for holiday brunches, meal prep, or cozy weekend mornings. The base is a golden, toasted baguette (gluten-free or regular) soaked in a rich yet light custard of eggs, milk, cottage cheese, and parmesan, and layered with garlicky spinach and sweet sautéed leeks. My kids devour it (yes, spinach and all), and I love how easy it is to adapt with whatever veggies I have on hand.
This strata isn’t just for breakfast. It’s one of those magical one-pan meals that works any time of day. The flavor is rich without being heavy, thanks to a creamy custard that skips the usual heavy cream in favor of full-fat cottage cheese.
This dish is also incredibly customizable. Try bell pepper, broccoli, or asparagus for a different spin. And if you’re gluten-free, just swap in your favorite gluten-free baguette—no one will ever know. It’s especially delicious with asparagus in the spring or butternut squash in the fall.
Ingredients:
- 3 cups 1-inch baguette cubes (regular or gluten-free)
- 2 tablespoons extra virgin olive oil, divided
- 1 medium leek, white and light green parts only, halved and thinly sliced
- Salt and freshly ground black pepper
- 2 garlic cloves, minced
- 1 teaspoon chopped fresh thyme
- 1 10- ounce package frozen chopped spinach, defrosted and squeezed dry
- 8 large eggs
- ¾ cup milk
- 1 cup Hood Cottage Cheese with Chive
- ½ cup freshly grated Parmesan cheese, divided
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
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