Vegetarian Breakfast Strata

• servings: 12 servings
• active time: 4 hours 15 minutes
• total time: 5 hours 10 minutes

Ingredients

butter (for greasing the pan)

1 14 ounce day old baguette (cubed or torn)

½ tablespoon olive oil

1 small onion (diced)

2 cloves garlic (minced)

1 red bell pepper (diced)

1 (8 oz) package baby bella mushrooms (sliced)

1 small bunch kale (finely chopped, about 2” pieces, equal to about 4 cups,)

12 large eggs

3 cups milk

1 teaspoon salt

½ teaspoon black pepper

1 cup sharp white cheddar cheese

½ cup shaved parmesan cheese

Directions

Grease a 9x13 casserole dish with butter and set aside.

Prepare bread: Slice day old baguette into 1” cubes and place in bottom of baking dish. If bread is not stale, just slice into 1” slices and toast in oven at 300ºF for 5-8 minutes.

Prepare vegetables: In a large skillet over medium heat, add oil, onions and garlic. Cook for about 3-4 minutes, stirring occasionally. Add bell pepper, mushrooms and kale, cooking down for another 4-5 minutes, until kale is wilted. Remove from heat and set aside.

Mix egg custard: In a large bowl, whisk together eggs, milk, salt and pepper.

Layer in: Add the skillet veggie mixture over top of the cubed bread, tossing to evenly combine. Sprinkle on ½ cup of the white cheddar cheese. Pour egg mixture over bread and veggies, making sure all bread pieces are fully coated in mixture. Add parmesan cheese and the rest of the white cheddar cheese. Cover and refrigerate for at least 4 hours (up to 12 hours max).

Bake: Remove casserole from fridge and preheat oven to 375ºF. Re-position bread and make sure all pieces are coated still. Bake uncovered for 45-55 minutes, until edges are golden and strata has puffed up. Cool for 5 minutes, then slice and enjoy!

Nutrition

• Calories: 243 kcal
• Total Fat: 12 g
• Saturated Fat: 5 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.1 g
• Cholesterol: 201 mg
• Sodium: 651 mg
• Total Carbohydrate: 19 g
• Dietary Fiber: 1 g
• Total Sugars: 3 g
• Protein: 14 g