Very Veggie Egg Strata

Submitted by: Sonya Wieler
Delicious and easy-to-make egg casserole (vegetarian or with ham/bacon). Great for those late mornings with overnight guests since it can be prepared the night before and stored in fridge until ready to bake. Also reheats fairly well.....

Serves: 3-4
Difficulty: Easy - for beginners

Preparation time:
Cooking time:

Dietary guidance: n 

Tags: breakfast · main · eggs ·


1-2 medium potatoes, peeled and sliced thin
French bread (about 1/2 loaf), or 2-3 sub buns, sliced thin

2-3 bell peppers, diced
5-10 white/brown mushrooms, sliced
1 onion (+ scallion, optional), chopped
5-10 large leaves swiss chard or spinach, chopped
Optional: few florets broccoli, divided

4-5 large eggs
2 cups milk (1 3/4, if starting with frozen veggies...)
salt, pepper, paprika
herbs - basil and parsley (fresh, if possible), dried oregano, thyme, rosemary

1 cup finely grated cheese (whatever kind(s) you have hanging around.....)
Optional - 1/2 cup feta, 1/4 cup parmesan
Optional - 1/2 -1 cup diced ham or bacon


1. Preheat oven to 350 F (180 C) degrees
2. Saute vegetables in olive oil for 3-5 minutes, adding leafy greens in last minute, and let cool
3. Mix eggs, milk, seasonings, herbs (and ham or bacon, if including) and set aside

Prepare strata:
4. Grease a 2-3 litre/quart casserole dish and line bottom with sliced potatoes
5. Add single layer of sliced bread
6. Top with 1/2 veggie mixture, 1/3 of grated cheese, and 1/2 of feta (optional)
7. Add 2nd layer of bread, repeat veggie and cheese layers
8. Add feta (optional)
9. Add final layer of bread
10. Top with remainder of cheese(s)
11. Slowly pour egg mixture over top, distributing evenly
12. Let stand at room temperature for 1 hour (or up to 12 hours in fridge)

13. Position dish on middle rack (with pan for drips set underneath)
14. Bake until eggs are set and top is golden-brown, approx. 1 hour
15. Let cool 5-10 minutes and serve


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