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Vegetarian breakfast strata in a pan on the counter, with a piece taken out and on a plate

Healthy (One-Pan!) Vegetarian Breakfast Strata (GF option)

This healthy vegetarian breakfast strata comes together in one pan and cooks up quickly! It’s one of our favorite weekend breakfasts, and it’s also a fabulous clean-out-the-fridge dinner. It has no heavy cream and uses far less cheese than most strata recipes, but you won’t miss them. The secret is in using cottage cheese, which provides creamy richness without weighing things down. This version incorporates leeks, garlic and spinach, but feel free to get creative with other veggies! Broccoli, cauliflower, asparagus, peppers and/or onions are all favorites. I designed this recipe so that it can be assembled and baked immediately, but you can also assemble it in a baking dish then refrigerate it overnight before baking if you prefer. For a gluten-free version, use a gluten-free baguette. Hood Cottage Cheese with Chive is a two-for-one cost saver, but if you can’t find it use plain cottage cheese with 1 tablespoon of minced fresh chives.

Course Breakfast
Cuisine American
Keyword breakfast strata recipe, brunch recipes, strata recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 people
Author Nicki Sizemore

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
  • 3/4 cup milk
  • 1 cup Hood Cottage Cheese with Chive
  • 1/2 cup freshly grated Parmesan cheese, divided

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
  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.
  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.
  4. 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.

  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 Notes

Tips: