Vegetable Egg Strata

A writer I work with at sent in this recipe designed to feed 10 to 12 people. Almost-empty-nesters like me would need to invite many guests to share this casserole. I cut down the recipe for me and my husband. This made enough for 2 dinners and lunch for one.

Vegetable Egg Strata (small version)

Makes 3 servings


4 eggs
1 cup milk
1/2 cup heavy cream
3 day-old hoagie rolls, cubed
1/3 cup mozzarella
1/3 cup Cheddar
1/2 tsp salt
1/2 tsp pepper
pinch of nutmeg
1 tbl olive oil
1/4 cup onion, diced
2 cloves garlic, minced
4 oz mushrooms, sliced
4 oz fresh baby spinach
1/4 cup bell pepper, diced


Cook veggies in advance: Sauté onions in olive oil for 3-5 minutes, until translucent. Add garlic, cook additional 30 seconds – 1 minute, until fragrant. Add mushrooms and peppers. Sauté 8-10 minutes until peppers are soft. Add spinach and cook until wilted. Set aside.

Grease a deep-dish pie plate.

Mix together eggs, milk, heavy cream, salt, pepper, and nutmeg.

Tear or slice bread into slightly larger than bite size pieces. Place in dish.

Add cooked vegetables, mixing to combine and distribute evenly with bread.

Add half of each cheese to the top of the bread/veggie mix. Pour in egg mixture, being sure to coat entire surface. Every piece of bread should have egg mixture touching it somewhere, but it won’t completely cover the bread and veggies.

Top with remaining cheese.

Cover with foil and refrigerate for a minimum of 4 hours, overnight preferred. Or, if planning this meal for dinner, prepare first thing in the morning.

Remove casserole from the refrigerator about 1 hour before baking. Preheat oven to 375.

Bake casserole uncovered for 45 minutes or until golden and puffy.

Recipe and photos copyright 2022 Barb Szyszkiewicz, all rights reserved.

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