Make-Ahead Vegetable Strata (Easy Brunch Casserole)
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.
What Is A Vegetable Strata?
A vegetable strata is a baked egg casserole layered with cubes of bread, sautéed vegetables, cheese, and custard. It’s like a savory bread pudding—comforting, customizable, and great for feeding a crowd. Whether you’re planning a holiday brunch or using up what’s in your fridge, it’s a flexible recipe that always satisfies.
Why You'll Love This Recipe
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 (save leftovers for this cottage cheese toast).
This dish is also incredibly customizable. Try bell pepper, broccoli, or asparagus for a different spin. And if you’re gluten-free like me, 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.
Nicki's Tip: Make this dish ahead of time! Toast the bread and sauté the vegetables, then let everything cool. Assemble the strata in a casserole dish, cover, and refrigerate overnight. The next day, bake as directed—just add 5–10 minutes to the cook time.
If you enjoy baked egg dishes, you’ll love this vegetable frittata and spinach tart too.
Ingredients You'll Need
- Baguette: Use a crusty baguette (regular or gluten-free) cut into cubes. Toasting the bread first gives it great texture and helps it soak up the custard.
- Olive oil: For toasting the bread and sautéing the vegetables.
- Leek: Adds a subtle sweetness and savory depth. You can substitute onion or shallot.
- Garlic: Provides aromatic flavor to the sautéed vegetables.
- Fresh thyme: Adds a savory herbaceous note—dried thyme works in a pinch.
- Frozen spinach: Be sure to thaw and squeeze it dry. You can also use fresh spinach that’s been wilted.
- Eggs and milk: The base for the custard.
- Full-fat cottage cheese: Makes the strata creamy and light. Chive-flavored cottage cheese is a bonus, but you can also just add a tablespoon of chives or scallions to plain cottage cheese.
- Parmesan cheese: Freshly grated is best for flavor and meltability.
How to Make This Vegetable Strata
Step 1: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
Step 2: Heat 1 tablespoon of the olive oil in a 10-inch cast iron skillet over medium heat. Add the bread cubes, and season with salt and pepper. Cook, stirring often, until the bread is golden and crisp in spots, about 3 to 4 minutes. Transfer the bread to a plate. Wipe out the skillet.
Step 3: Heat the remaining tablespoon of olive oil in the skillet over medium-low heat. Add the leek, garlic and thyme, and season with salt and pepper. Cook, stirring often, until softened, about 3 to 4 minutes. Remove the pan from the heat, and stir in the spinach and bread cubes.
Step 4: In a large bowl, whisk the eggs and milk until smooth. Whisk in the cottage cheese, chives, and half of the Parmesan. Season with salt and pepper. Pour the egg mixture over the vegetables and bread in the skillet, and nudge everything around to evenly coat. Sprinkle the remaining Parmesan over top.
Step 5: Bake the strata until it’s puffed, golden, and the eggs are set, about 30 to 35 minutes. Let cool at least 5 minutes before serving.
Recipe Tips
- If you don't have a 10-inch cast-iron skillet, you can cook the bread and vegetables on the stove and then build the strata in a baking dish. If you want to assemble the strata the day before, toast the bread and cook the vegetables; let them cool completely; then build the strata in a baking dish and refrigerate it overnight.
- It’s important to squeeze as much liquid out of the spinach as possible so that it doesn’t water down the strata. Wrap the spinach in a clean kitchen towel or between several layers of paper towels, and squeeze it with your hands over the sink until most of the liquid is gone.
- The strata can be served warm or at room temperature. Leftovers are delicious the next day (reheat them in a toaster oven or the microwave).
Troubleshooting Tips
- Avoid sogginess: Use toasted or day-old bread and squeeze excess water from the spinach.
- Soak time: Let the assembled strata rest at least 30 minutes, or refrigerate overnight, for best texture.
- Even cooking: Spread ingredients evenly in the pan and chop vegetables uniformly.
Seasonal Variations
This version is amazing any time of year, but if you're looking to switch things up based on the season, try one of these variations:
- Spring: Asparagus and goat cheese
- Summer: Zucchini, corn, and tomato
- Fall: Butternut squash and sage
- Winter: Mushrooms and gruyère
Recipe FAQs
Yes! Toast the bread and sauté the vegetables, then let everything cool. Assemble the strata in a casserole dish, cover, and refrigerate overnight. The next day, bake as directed—just add 5–10 minutes to the cook time.
Leeks, garlic, and spinach are a classic trio, but bell pepper, broccoli, cauliflower, and asparagus are all delicious options. Use what’s in your fridge!
It can be! Just use a gluten-free baguette. The texture and taste are nearly identical to the regular version.
This strata makes a lovely standalone meal, but I also love serving it with fresh fruit or a quick green salad.
Day-old sourdough or crusty baguettes (including gluten-free options) work best and won’t get mushy.
Yes. Bake it first, let it cool completely, then wrap tightly and freeze. Reheat in the oven until warmed through.
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!
This lightened-up vegetable strata is a go-to in my house for its flavor, versatility, and ease. Whether you're planning a holiday brunch, feeding a crowd, or just using up what’s in the fridge, it's a recipe worth bookmarking.
Planning a holiday brunch or Mother’s Day breakfast? Check out these easy breakfast ideas for Mom for even more inspiration.
I'd love to answer any of your questions and see what you're cooking!! Don't forget to give this recipe a star rating and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @nickisizemore so that I can share your creations!
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Make-Ahead Vegetable Strata (Easy Brunch Casserole)
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 (*see the notes below)
- 8 large eggs
- ¾ cup milk
- 1 cup Hood Cottage Cheese with Chive
- ½ cup freshly grated Parmesan cheese, divided
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Heat 1 tablespoon of the olive oil in a 10-inch cast iron skillet over medium heat. Add the bread cubes, and season with salt and pepper. Cook, stirring often, until the bread is golden and crisp in spots, about 3 to 4 minutes. Transfer the bread to a plate. Wipe out the skillet.
- Heat the remaining tablespoon of olive oil in the skillet over medium-low heat. Add the leek, garlic and thyme, and season with salt and pepper. Cook, stirring often, until softened, about 3 to 4 minutes. Remove the pan from the heat, and stir in the spinach and bread cubes.
- In a large bowl, whisk the eggs and milk until smooth. Whisk in the cottage cheese and half of the Parmesan. Season with salt and pepper. Pour the egg mixture over the vegetables and bread in the skillet, and nudge everything around to evenly coat. Sprinkle the remaining Parmesan over top.
- Bake the strata until it’s puffed, golden, and the eggs are set, about 30 to 35 minutes. Let cool at least 5 minutes before serving.
Notes
- If you don't have a 10-inch cast-iron skillet, you can cook the bread and vegetables on the stove and then build the strata in a baking dish. If you want to assemble the strata the day before, toast the bread and cook the vegetables; let them cool completely; then build the strata in a baking dish and refrigerate it overnight.
- It’s important to squeeze as much liquid out of the spinach as possible so that it doesn’t water down the strata. Wrap the spinach in a clean kitchen towel or between several layers of paper towels, and squeeze it with your hands over the sink until most of the liquid is gone.
- The strata can be served warm or at room temperature. Leftovers are delicious the next day (reheat them in a toaster oven or the microwave).
Sou do Brasil e qual seria a quantidade de onças de espinafre aqui no Brasil.
Hi nicki love to make this recipe, however pls advise substitute for eggs if possible, many thanks j
Hi Jainey! While I haven't tested this recipe without eggs, I suggest trying an egg-free substitute such as Just Egg. I think you'd probably need at least two 12-oz bottles. Let me know if you give it a try!!
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Hi!
I like your recipe very much.
The only info I am missing is how it would change if I would use fresh spinach instead of frozen.
Any tips?
Thanks!
🙂
Hi there, thank you so much!! You can absolutely use fresh spinach, but you'll just need to blanch and drain it first. Bring a large pot of salted water to a boil and add 5-10 ounces of fresh spinach. Cook just until the spinach is wilted (about 1 minute), then drain. Rinse the spinach in cold water to stop the cooking. Once cool, use a clean kitchen towel to squeeze out as much liquid as possible. I hope this helps!