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    Hummusapien » Recipes » Breakfast » Broccoli & Mushroom Breakfast Strata (Make-Ahead!)

    Broccoli & Mushroom Breakfast Strata (Make-Ahead!)

    Published Mar 26, 2018 · Modified Nov 13, 2021 · by Alexis Joseph · 47 Comments

    Jump to Recipe

    Lightened-up Broccoli & Mushroom Breakfast Strata is a hearty, tasty breakfast! Great for a crowd and is made ahead of time for easy prep.

    egg bake on plate

    Oh my stars! I mean strata.

    We're brunching reeeeeal strong today. Raise your hand if you know what a strata is. I only do because of my mom. Hello, mumsy! She's the first to read my blog posts (and send me typos) every morning while she sips her coffee. And she makes a mean brunch! I see her more in me every day, like when I make fruit salad and plate in a glass pie platter.

    Or when I fish through my purse for my keys for ten minutes beside my car. Or when I plan brunch and deem strata the star because...bread. And because my mom used to always make it.

    A strata is basically an egg casserole with a bunch of bread and cheese in it. Twist my arm!

    I love quiche, but when your laziness level leans towards tearing leftover bread into cubes rather than making a crust, strata it is.

    egg bake in dish

    I've served this twice for brunch so far and there were no crumbs left behind. It's super satisfying, simple to whip up, and it makes a big pan to easily serve a crowd. If you're on team whip-up-a-strata-or-do-laundry-on-saturday-night, you'll be pleased to know that you can make this at night, cover it with plastic wrap, and then bake it off in the morning.

    Setting the table and making enough coffee and perhaps baking muffins is enough pre-company work. There's something magical about getting a little cooking done Saturday night, too. Such a good feeling come the Sunday scaries!

    Most strata recipes call for all the heavy cream/whole milk/cheese in the land, so my mission for this breakfast dream casserole was to create a flavorful, filling recipe that wouldn't make me feel like I had to unbutton my pants, if you will. I found unsweetened almond milk to work wonders here.

    The greek yogurt and cream cheese (I used my Vegan Cashew Cream Cheese) add amazing tang without needing a bunch of extra cheese.

    up close egg bake

    Do yourself a favor and drizzle your strata with a hefty splash of Frank's hot sauce. Flavortown!

    Funny story. The second time I made this, I accidentally used unsweetened vanilla almond milk. No bueno. No one noticed...or so they said. But do as I say, not I do, and use unsweetened and unflavored milk of choice. Cow, coconut, rice, pea, cashew, they'll all be just marvelous.

    This baby is not only insanely hearty and satisfying, but it's also super customizable. I used a big onion, baby bella mushrooms, broccoli, and tomatoes, but I've also made it with asparagus and bell peppers, sun dried tomatoes, etc.

    Kale or spinach would be lovely, too. And you can use whatever cheese you like! Cheddar, feta, Swiss, mozzarella, gruyere, parmesan, I mean I really can't think of a cheese that wouldn't be magnificent all huggy huggy with eggs and bread.

    K FINE BLUE CHEESE. Ew. Oh, and you should totally make this for easter brunch! I'll be eating...matzah.

    Hello, brunch bombshell!

    Print
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    Broccoli & Mushroom Breakfast Strata

    ★★★★★ 4.8 from 17 reviews
    • Author: Alexis Joseph | Hummusapien
    • Prep Time: 20 min
    • Cook Time: 60 mins
    • Total Time: 9 hours
    • Yield: 12 servings 1x
    • Category: Breakfast
    • Method: Oven
    • Cuisine: American
    • Diet: Vegetarian
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    Description

    This lightened-up Broccoli & Mushroom Breakfast Strata is a hearty and DELICIOUS breakfast! It's great for a crowd and is made ahead of time for easy morning prep. (Prep time does not include 8 hours of sitting overnight.)


    Ingredients

    Units Scale
    • 1 tbsp extra virgin olive oil
    • 1 large onion, diced
    • 2 crowns broccoli, cut into florets
    • 8oz mushrooms, sliced
    • 1 cup grape tomatoes, halved
    • 6 heaping cups cubed bread (stale is best, I like sourdough)
    • 8 large eggs
    • 1 ½ cups milk (I used unsweetened almond milk)
    • ½ cup plain Greek yogurt
    • ⅓ cup cream cheese, softened
    • 1 heaping tsp Dijon mustard
    • 1 tsp kosher salt
    • Freshly ground black pepper
    • 1 ¼ cups shredded cheddar cheese, divided
    • Hot sauce, for serving

    Instructions

    1. Spray a 9x13in baking dish with cooking spray.
    2. Heat oil in a large skillet over medium heat. Add onion and a pinch of salt and saute for 5-7 minutes, or until softened. Add broccoli and mushrooms and sauté for another 7 minutes. Add tomatoes and another pinch of salt and sauté for 3 more minutes. Place vegetables in a strainer to drain liquid.
    3. In a large mixing bowl, whisk together eggs, milk, yogurt, cream cheese, Dijon, salt, and pepper. Stir in 1 cup of cheese. Add bread cubes and veggies and toss to combine. If mixture is dry, add a splash more milk.
    4. Spoon mixture into prepared baking dish and flatten with a spatula. Cover with plastic wrap and refrigerate overnight or for 8 hours.
    5. Remove from fridge and place on stove to warm up while oven preheats to 350F. Bake for 55 minutes. Sprinkle the top with ¼ cup cheese and bake for 5 more minutes or until set. Let stand on a wire rack for 10 minutes before serving. Serve with Frank's hot sauce!

    Notes

    You can use whatever combination of veggies and cheese you enjoy or have on hand!

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    About Alexis Joseph


    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food.

    Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Kristen T. says

      December 30, 2020 at 3:03 am

      My husband described this as "egg casserole stuffing" and it's a keeper! I've never made a strata before and it certainly won't be our last! We omitted the tomatoes but otherwise made as described and it was so tasty! Can't wait for the leftovers tomorrow!

      ★★★★★

      Reply
      • Alexis Joseph says

        December 31, 2020 at 3:28 pm

        Woop woop! Love that description 🙂 Thanks, Kristen!!

        Reply
    2. Juan Rivera says

      March 20, 2020 at 1:52 am

      Yeah I have tried this recipe. It was very Delicious please post more Delicious recipes.

      Reply
    3. Mark Peterson says

      October 25, 2019 at 6:16 am

      Your recipe is yummt I also used big onion, organic baby bella mushrooms, broccoli, and tomatoes and taste was awesome.

      Reply
      • Alexis Joseph says

        October 26, 2019 at 8:13 pm

        Glad you liked it!

        Reply
    4. VICTORIA S MOORE says

      July 06, 2019 at 5:22 pm

      Where are the nutrition and calories statistics? That would help me feel much more comfortable. Maybe I'm just not seeing them........

      Thanks,

      Reply
      • Alexis says

        July 06, 2019 at 8:27 pm

        I don't calculate nutrition info, sorry!

        Reply
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