Spring Vegetable Strata

This Vegetable Strata recipe with asparagus, leeks, spinach and goat cheese is a perfect make-ahead egg bake for a holiday brunch.

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The Breakfast Strata Recipe That’s Perfect For Holiday Brunches

If the first thing you think of when you hear the word ‘strata’ is The Family Stone, same here. It’s a completely unhinged Christmas movie classic where the emotional climax somehow involves someone spilling an entire dish of unbaked egg casserole all over herself.

And while Meredith was attempting to make strata for the Stone family’s Christmas morning, the truth is that strata is just as perfect for Easter brunch, Mother’s Day breakfast, or any gathering where you need to feed a house full of hungry people.

At its core, a strata recipe is basically a savory bread pudding. Cubes of bread soak up a creamy egg custard (often overnight, which makes it perfect for prepping ahead), then bake into a fluffy casserole layered with vegetables and cheese.

This Spring Vegetable Strata highlights asparagus, leeks and spinach, along with tangy goat cheese and salty Parmesan. Finished with fresh herbs and lemon zest, it’s special enough to earn a spot at the next brunch you host.

Egg Strata Recipe Ingredients

The full recipe card, including exact ingredient amounts, appears at the bottom of this post.

• bread – slightly stale bread absorbs the egg custard best without turning mushy. Day-old baguette works great here, and you’ll need about 12 ounces, which is about 2-3/4 demi baguettes. If your bread isn’t stale, you can dry it in the oven for a few minutes.
• eggs – the base of the custard that binds everything together.
• leek – adds a mild onion flavor that doesn’t overpower the dish.
• asparagus – brings bright spring flavor and a pop of green color to this vegetable strata recipe.
• baby spinach – wilts quickly and blends into the strata, adding color and a little extra vegetable goodness.
• goat cheese – adds creamy, tangy pops of cheese throughout the casserole. If you’re not into goat cheese, we have some variation ideas below.
• Parmesan cheese – adds saltiness and helps the top of the strata bake up golden.
• unsalted butter – for sautéing the vegetables and greasing the baking dish.
• Dijon mustard – adds a bit of tang and heat to the custard.
• salt and black pepper – essential seasoning for the custard.
• nutmeg – seems weird, but my culinary school instructors swore by a tiny amount of nutmeg to enhance the flavor of any baked egg dish.
• milk – whole milk creates a rich but not overly heavy custard.
• lemon zest – added at the end for a pop of acid.
• fresh herbs – dill, parsley or tarragon finish the dish with some color and fresh flavor. Pick one or combine a few, depending on what you like and what’s available.

How To Make Vegetable Strata

1. SAUTE. Cook leeks, asparagus and spinach in butter until tender, then remove from heat.

2. LAYER. Place half of the bread cubes in a buttered casserole dish, then layer with half of the vegetable mixture, half of goat cheese, and half of Parmesan. Repeat the layers one more time.

3. WHISK. In a medium bowl, whisk together the eggs, Dijon, salt, pepper and nutmeg, then add the milk and whisk until smooth.

4. SOAK. Pour the egg mixture over the casserole and press down gently so the bread absorbs the custard. Rest at room temperature for 1 hour, or cover and refrigerate overnight.

5. BAKE. Bake until puffed and golden and the center is set. Let stand 10 minutes before slicing and serving warm, garnished with lemon zest and herbs.

Easy Strata Recipe Variations

• Add mushrooms: sauteed sliced mushrooms make great add-ins if you’re a mushroom lover.
• Swap the cheese: feta, fontina, Gruyère, Swiss, pepper jack, Monterey jack or mozzarella cheese work well in place of goat cheese.
• Add protein: cooked bacon or breakfast sausage can be chopped and layered into the strata for a heartier dish. Use our guides for Bacon In The Oven and Oven Baked Sausage to cook it before starting the strata. Cooked ham or Italian sausage is also a great addition.

Storage And Reheating

• Refrigerate: If you have leftovers, transfer them to an airtight container and place them in the fridge uncovered for a few hours until they are fully chilled, then cover them with the lid and keep in the refrigerator up to 3 days.
• Reheat: Warm individual portions in the microwave, or cover with foil and reheat in a 325 degree F oven until heated through.
• Freeze: Cool completely, then freeze tightly wrapped portions for up to 2 months. Thaw overnight in the refrigerator before reheating.