feasting with friends

Very Veggie Strata

I have posted a strata or two since this blog’s beginning. And yes, I’m posting another. As I’ve mentioned in the past, the basic strata recipe is a very adaptable dish. Using the the same bread to egg mixture ratio, you can include whatever your heart desires to add flavor and texture. An all veggie strata is one of my favorites. Carnivores in the house? All you have to do is serve a little bacon or sausage on the side.

very veggie strata | feasting with friendsWhat vegetables to use? Whatever you like! This particular strata boasted eggplant, zucchini, asparagus, broccoli, mushrooms and onions. About 6 cups of veggies in all. And the bread? I used English muffins here, my favorite for a strata. I’ve also successfully used French bread, ciabatta, sour dough….

very veggie strata | feasting with friendsOf course, there is cheese. What do you like? My favorite with the veggies is Gruyere. This particular day I used Swedish fontina. Practically any cheese can be used. My only “rule” is that it’s not the pre-shredded, packaged variety. It just doesn’t melt as well, something to do with the starch [potato?] the shreds are coated with to prevent sticking in the package. So buy a chunk of your favorite cheese and shred away!

very veggie strata | feasting with friendsThe best thing about a strata is the “make-ahead” preparation it embraces. It’s a huge time saver for a special breakfast or brunch. Mother’s Day is just around the corner [at least here, in the US] and not far behind is Father’s Day. Then there’s the first communions, graduations, showers, etc. It seems as if every weekend this time of year has a “specialness” to it that demands special food. A fruit salad [a very berry fruit salad, here] and fried potatoes or hashbrowns make a complete meal for us. What will you serve with yours? The photos below, show the progression of the strata assembly.

very veggie strata | feasting with friends very veggie strata | feasting with friends very veggie strata | feasting with friends very veggie strata | feasting with friends

Very Veggie Strata

  • Servings: 8-10
  • Difficulty: easy
  • Print

The time of 1 hr is for baking only. Prep time is 15-30 minutes and there is a chill time of 3-24 hours needed as well.

For the strata:
6 English muffins, torn in bite size pieces
6 cups vegetables, diced and chopped in uniform sizes
1-2 Tablespoon cooking oil
salt and pepper
1½ cup shredded cheese, or to taste

For the egg/milk custard:
8 eggs
1/2 cup Greek yogurt
2 cups milk
1 Tablespoon Dijon mustard
1/4 teaspoon black pepper


In a large saute pan, heat 1 Tablespoon of oil over medium-high heat. Add the chopped vegetables; salt and pepper to taste. Cook, stirring occasionally, until veggies are almost cooked through. Add more oil as necessary,  especially if you’re using eggplant [it’s an oil hog]. Remove from heat and allow to cool.

Spritz a baking dish [9×13] with cooking spray. Spread half of the torn English muffin pieces. Top with the cooled cooked vegetables, and the shredded cheese. Top with the remaining muffin pieces.

In a bowl, whisk together the eggs and Greek yogurt. Stir in the milk, mustard and pepper. Whisk well, then pour over the layers in the baking dish; cover evenly. Gently squish the ingredients down slightly so the top muffin pieces are in the custard mixture. Cover; refrigerate 3-24 hours.

Remove dish from refrigerator 30-60 minutes before baking. Heat oven to 325°F.

Bake approximately 1 hour, or until instant read thermometer registers 170°F. Let stand 10 minutes before serving.

very veggie strata | feasting with friendshttp://www.lupus.org/action/lupus-awareness-month


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  2. Pingback: Veggie Strata | cookingwithauntjuju.com

  3. Hey Nancy – I just finished making your strata – I cannot wait to try it! Do you bake it uncovered or covered? I know with some dishes I do half covered, half uncovered to brown it up. Actually one breakfast dish is uncovered for the whole time. Thanks 🙂

    • Hi Judi – The one you see pictured was baked the entire time uncovered. If you don’t want yours as crispy, I would leave covered for 30 minutes or so, then finish it uncovered. I’ve found that everyone in my house likes that little crunch on top, and I’ve never had any problems with it drying out. The choice is yours. 🙂 Hope your happy with the results!

  4. Pingback: Cheese and Herb English Muffins | cookingwithauntjuju.com

  5. Oh my gosh! I love this. I have never made a strata before. This will be a perfect dish to make on a Saturday morning for my guys. I really like your choice of vegetables. I may just have to copy your recipe exact. 🙂

    • You need to give one a try, Seana. Though it does require a little prep the day before serving, it’s a life saver the morning of! Pop it in the oven….1 hour later a hearty breakfast awaits. Thanks for your comments. 🙂

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