Bread

Fresh Veggie Breakfast Strata

  • Category breakfast
  • Cook Time 90
  • Prep Time 20
  • Cuisine casserole
  • Dietary N/A

This fresh veggie strata is the most colorful breakfast casserole that everyone enjoys! You’ll be hooked on this vegetarian dish after one bite.

Ingredients

  • Angelic Bakehouse Sprouted 7-Grain Bread
  • 4 tbsp olive oil
  • 1 red & 1 yellow bell pepper, julienned
  • 1 red onion, thinly sliced
  • 3 cloves minced garlic
  • 2 zucchinis, cut into rounds
  • 2 summer squash, cut into rounds
  • 2 c sliced mushroom
  • 8 oz softened cream cheese
  • 1/2 c heavy cream
  • 1 tsp black pepper
  • 2 tsp salt
  • 6 eggs

Instructions

  1. Preheat oven to 325 F
  2. Heat 2 tbsp olive oil over medium high heat. Add bell peppers and onions. Cook until soft, about 5 minutes
  3. Add minced garlic. Remove from pan and drain over paper towels
  4. Heat remaining oil over medium high heat. Add zucchini, summer squash, and mushrooms. Cook until soft, about 5 minutes
  5. Remove from pan and drain over paper towels
  6. Cut 8 slices of bread into cubes
  7. In a large mixing bowl, add cream cheese, heavy cream, pepper and salt. Beat until smooth
  8. Add eggs to cream mixture, beat until smooth and incorporated
  9. Add cooked veggies and half of cubed bread to egg mixture. Mix gently by hand to incorporate
  10. Grease a spring form pan. Lay remaining bread to bottom of pan, pour egg and veggie mixture on top
  11. Bake for 90 minutes
  12. Let cool for a few minutes, release spring, slice and enjoy!

 

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