Breakfast Strata Recipe
This Vegetable Strata recipe with asparagus, leeks, spinach and goat cheese is a perfect make-ahead egg bake for a holiday brunch.
Ingredients
- 3 tablespoons unsalted butter divided
- 1 large leek white and light green parts only, halved and thinly sliced
- 1 bunch asparagus about 1 pound, trimmed and cut crosswise into 1-inch pieces
- 4 cups baby spinach about 4 ounces
- 12 ounces cubed day-old baguette (about 2-3/4 demi baguettes)(see Notes)
- 6 ounces goat cheese crumbled
- ¾ cup grated Parmesan cheese
- 8 large eggs
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
- 3 ½ cups whole milk
- 1 teaspoon grated lemon zest
- 2 tablespoons chopped fresh herbs such as dill, parsley, and/or tarragon, plus more for serving
Instructions
- Grease 9x13-inch baking dish with 1 tablespoon butter.
- Melt remaining 2 tablespoons butter in large skillet over medium heat. Add leeks and cook 3 to 4 minutes or until softened and light golden brown, stirring occasionally. Add asparagus and cook 3 to 4 minutes or until bright green and just tender-crisp, stirring occasionally. Add spinach and cook 1 to 2 minutes or until wilted, stirring constantly. Remove from heat and let cool 5 minutes
- Layer half of bread cubes in prepared dish. Top with half of vegetable mixture, then dot with half of goat cheese and sprinkle with half of Parmesan. Repeat with remaining bread, vegetables, goat cheese, and Parmesan.
- In large bowl, whisk eggs, Dijon, salt, pepper, and nutmeg until fully combined. Add milk and whisk until smooth. Pour evenly over bread mixture and press down gently so bread absorbs custard.
- Rest at room temperature 1 hour, or cover and refrigerate overnight.
- Heat oven to 350 degrees F. Bake uncovered 45 to 55 minutes or until puffed and golden and center is set. If top browns too quickly, tent loosely with foil around 35-minute mark.
- Let stand 10 minutes before slicing. Serve warm, sprinkled with lemon zest and herbs.
Notes
If bread isn’t stale, spread cubes on a sheet pan and bake at 300 degrees F for 12 to 15 minutes until dry but not toasted.
Calories: 268kcal, Carbohydrates: 21g, Protein: 15g, Fat: 14g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 152mg, Sodium: 620mg, Potassium: 350mg, Fiber: 2g, Sugar: 6g, Vitamin A: 1897IU, Vitamin C: 6mg, Calcium: 236mg, Iron: 3mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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