If you’re looking for a comforting, crowd-pleasing dish that brings a beautiful mix of fresh vegetables, nutty Gruyère cheese, and fluffy baked bread all together, this Vegetable and Gruyère Breakfast Strata Recipe is your new best friend. It’s the perfect combination of creamy, savory, and textured layers that make every bite a delight. Whether it’s a weekend brunch or a special holiday breakfast, this strata elevates simple ingredients into something truly spectacular.
Ingredients You’ll Need
The beauty of this Vegetable and Gruyère Breakfast Strata Recipe lies in its straightforward ingredients. Each component plays a vital role in creating the perfect balance of flavors and textures, making the dish both rich and inviting.
- 4 cups challah bread cubes: The soft, slightly sweet bread soaks up all the custard, creating a tender base.
- 1 tablespoon olive oil: Used to gently sauté the veggies, adding a rich, savory depth.
- 1 medium onion, chopped: Brings a sweet and aromatic flavor to the vegetable mix.
- 1 medium red bell pepper, chopped: Adds vibrant color and a mild sweetness for freshness.
- 2 cups fresh spinach, roughly chopped: Offers a nutritious, slightly earthy note and beautiful green color.
- 1 ½ cups grated Gruyère cheese: Melts beautifully to give a nutty, creamy richness that ties it all together.
- 6 large eggs: The essential binder that forms the custard holding the strata together.
- 2 cups milk: Creates a smooth, custard-like base soaking the bread and veggies.
- ½ teaspoon salt: Enhances all the flavorful ingredients without overpowering them.
- ¼ teaspoon black pepper: Gives a subtle kick and depth to round out the taste.
- ¼ teaspoon ground mustard: Adds a hint of warmth and complexity to the custard mix.
How to Make Vegetable and Gruyère Breakfast Strata Recipe
Step 1: Preheat and Prep
Begin by preheating your oven to 350°F (180°C). Grease a 9×13 inch baking dish thoroughly to ensure the strata doesn’t stick and can be served easily once baked.
Step 2: Sauté Vegetables
Heat olive oil in a skillet over medium heat, then toss in the chopped onion and bell pepper. Cook them until they soften and begin to sweeten, about 5 minutes. Next, add the spinach and cook until it wilts down, concentrating those fresh, vibrant flavors in your pan.
Step 3: Layer Ingredients
In the prepared baking dish, create a beautiful layered base by spreading half the bread cubes evenly across the bottom. Spoon the sautéed vegetable mixture over the bread, then sprinkle half the grated Gruyère cheese on top. Repeat these layers with the remaining bread, vegetables, and cheese for maximum flavor distribution.
Step 4: Whisk Eggs and Pour
In a large bowl, vigorously whisk together the eggs, milk, salt, black pepper, and ground mustard until fully combined. Pour this luscious custard over the layered bread and vegetables, making sure every bit is soaked. Gently press down on the bread layers to help them absorb the custard evenly—this is the secret to a perfectly moist strata.
Step 5: Soak and Bake
Cover the dish with foil and allow it to sit at room temperature for at least 30 minutes. This soaking time is key for the bread to absorb all the flavors and custard. Then bake the strata covered for 30 minutes. Remove the foil and continue baking for an additional 25-30 minutes until the top is gloriously golden and the custard has set firmly.
Step 6: Rest and Serve
After baking, let your strata rest for 5 to 10 minutes. This brief pause allows everything to settle and firm up, making it easier to slice and enjoy perfectly layered, warm, and inviting servings. Now you’re ready to dig in!
How to Serve Vegetable and Gruyère Breakfast Strata Recipe
Garnishes
A sprinkle of freshly chopped chives or parsley adds a fresh burst of color and flavor right before serving. A dollop of sour cream or a drizzle of hot sauce can also elevate each slice to something extra special.
Side Dishes
This strata pairs beautifully with fresh fruit salad for a light contrast or crispy, golden breakfast potatoes if you want to keep the meal hearty. A simple green side salad can also balance the richness depending on the occasion.
Creative Ways to Present
For a festive brunch, serve the strata in individual ramekins or muffin tins to create single servings that are easy to pass around. Alternatively, layer it with different cheeses or add mushrooms and herbs to customize this recipe further, impressing guests with your own unique spin.
Make Ahead and Storage
Storing Leftovers
Your Vegetable and Gruyère Breakfast Strata Recipe reheats beautifully, so store leftovers in an airtight container in the refrigerator for up to 3 days. Make sure to cool it completely before refrigerating to keep the texture intact.
Freezing
You can freeze the unopened strata before baking or freeze individual portions after baking. Wrap tightly with foil and plastic wrap to prevent freezer burn, and it will keep well for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat your strata in a 350°F (175°C) oven for about 15-20 minutes until warm throughout, which keeps the crust crisp and the center creamy. If in a hurry, microwave slices on medium power for 1-2 minutes, but the oven method is best to preserve texture.
FAQs
Can I use a different type of bread in this recipe?
Absolutely! While challah provides a rich, slightly sweet base, you can substitute with brioche, French bread, or even a sturdy sourdough. Just make sure the bread is day-old or lightly toasted so it absorbs the custard nicely without turning mushy.
What can I substitute for Gruyère cheese?
If Gruyère isn’t handy, Swiss cheese, Emmental, or even a mild cheddar are great alternatives. They melt well and offer a similar creamy, slightly nutty flavor that complements the veggies beautifully.
Can I prepare the strata the night before?
Yes! This recipe is perfect for making ahead. Assemble the strata, cover tightly, and refrigerate overnight. In the morning, just pop it in the oven and bake according to the recipe instructions.
Is this recipe suitable for vegetarians?
Yes, this Vegetable and Gruyère Breakfast Strata Recipe is completely vegetarian-friendly as it contains no meat or fish. Just be sure to use vegetarian-friendly cheese if you strictly avoid animal rennet.
How do I make this recipe gluten-free?
You can swap out the challah bread with a gluten-free bread of your choice. Choose a sturdy, slightly dense gluten-free loaf that will soak up the custard without falling apart.
Final Thoughts
This Vegetable and Gruyère Breakfast Strata Recipe truly feels like a warm hug on a plate, combining the best of vegetables, cheese, and custard-soaked bread in one irresistible dish. It’s perfect for sharing with family, impressing friends at brunch, or simply treating yourself to a heartwarming breakfast or brunch. Go ahead and make it your go-to comfort meal—you won’t regret it!
Print
Vegetable and Gruyère Breakfast Strata Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Breakfast & Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This savory strata recipe combines fluffy challah bread cubes with sautéed vegetables, creamy Gruyère cheese, and a rich egg custard. Baked to golden perfection, this hearty casserole is perfect for breakfast, brunch, or a comforting dinner.
Ingredients
Bread
- 4 cups challah bread, cut into 1-inch cubes
Vegetables & Cheese
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 medium red bell pepper, chopped
- 2 cups fresh spinach, roughly chopped
- 1 ½ cups grated Gruyère cheese
Egg Mixture
- 6 large eggs
- 2 cups milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground mustard
Instructions
- Preheat and Prep: Preheat your oven to 350°F (180°C) and grease a 9×13 inch baking dish to prevent sticking and make cleanup easier.
- Sauté Vegetables: Heat the olive oil in a skillet over medium heat. Add the chopped onion and red bell pepper and cook until they become soft and fragrant. Then add the chopped spinach and cook until it wilts, ensuring the vegetables are tender and flavorful.
- Layer Ingredients: In the prepared baking dish, start by layering half of the challah bread cubes, followed by the sautéed vegetable mixture, and then sprinkle half of the grated Gruyère cheese on top. Repeat the layering with the remaining bread cubes, vegetables, and cheese.
- Whisk Eggs and Pour: In a mixing bowl, vigorously whisk together the eggs, milk, salt, black pepper, and ground mustard until the mixture is smooth and evenly combined. Pour this custard evenly over the layered ingredients in the baking dish, gently pressing down to help the bread absorb all the liquid.
- Soak and Bake: Cover the baking dish with foil and let it sit at room temperature for at least 30 minutes. This allows the bread to soak up the egg mixture thoroughly. After soaking, bake the strata covered with foil for 30 minutes, then remove the foil and bake uncovered for an additional 25-30 minutes, or until the top is golden brown and the custard is set.
- Rest and Serve: Once baked, let the strata rest for 5-10 minutes before slicing and serving. This resting period helps everything set perfectly and makes slicing easier.
Notes
- For best results, use challah bread that is slightly stale or day-old to better absorb the custard.
- You can prepare the strata the night before and let it soak overnight in the refrigerator for a more developed flavor.
- Add herbs like thyme or parsley for extra freshness.
- Gruyère cheese can be substituted with Swiss or sharp cheddar if preferred.
- Ensure the baking dish is well greased to avoid sticking.
