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

    ★★★★★ from 6 reviews

    Broccoli & Mushroom Breakfast Strata (Make-Ahead!)

    Published Mar 26, 2018 · Modified Nov 13, 2021 · by Alexis Joseph · 22 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 6 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
    Print Recipe
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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. Daisy Russel says

      November 26, 2018 at 6:36 am

      I love the recipe! Healthy broccoli for breakfast is a great idea!

      ★★★★

      Reply
    3. NANCY OFFEN says

      May 25, 2018 at 3:53 pm

      I don't like recipes that give vague ingredient amounts. What is a heaping cup for one person may not be the same for another. That being said, I made this and it is really good but a little dry eventhough I did add more milk. I probably used to much bread. I used Food for Life Ezekiel Low Sodium bread to cut down on the sodium. I also used gouda cheese which is what I had on hand and I love the way it melted. I always enjoy your recipes but wish you would be more specific on amounts. Thanks!

      ★★★★★

      Reply
      • Alexis says

        May 26, 2018 at 8:05 am

        Nancy, Ezekiel bread is pretty dry so I’d say that’s the culprit. I think this is the only recipe I’ve posted that uses “heaping” but thanks for the feedback.

        Reply
        • Nancy says

          May 26, 2018 at 10:52 am

          Thanks! I was wondering if maybe that was the cause. I definitely will be making it again to try and fix it because it is really good. 🙂

          ★★★★★

          Reply
    4. Lindy Chavez says

      April 02, 2018 at 12:06 pm

      I made this this weekend. Another amazing creation!!!! Thank you so much!

      Reply
    5. Sarah @ Making Thyme for Health says

      March 27, 2018 at 9:42 pm

      So sweet that your mom is your proof reader! I would brunch the shit out of this frittata. I would also eat it for lunch and dinner. Looks so damn good!

      Reply
    6. Alexis says

      March 27, 2018 at 4:59 pm

      Thank you! See #1 in the recipe—a 9x13 pan.

      Reply
    7. Mary says

      March 27, 2018 at 5:11 am

      Hello look Yummmyyyy
      what size pan should be used?

      ★★★★★

      Reply
      • Alexis says

        March 27, 2018 at 4:59 pm

        Thank you! See #1 in the recipe—a 9x13 pan.

        Reply
    8. Courtney Glausi says

      March 26, 2018 at 10:37 pm

      Ummmmm... YUM!

      Reply
    9. Courtney Glausi says

      March 26, 2018 at 10:37 pm

      Ummmmm... YUM!

      Reply
    10. Kori says

      March 26, 2018 at 9:52 am

      I cannot wait to make this for me and Matt! I'll have to get my paws on some delish GF bread (delish + GF bread don't normally go together, ha! But I've found some frozen baguettes that are actually tasty). I love how you talked about the ways you see your mom in yourself. I, too, see so many of my mom's qualities in myself. <3

      Reply
      • Jenny says

        September 22, 2019 at 4:33 pm

        Hi there... Was wondering if I could freeze this and bake it later? We're going on a road trip for Xmas so I wanted to make some make ahead dishes for our cabin getaway ?

        Reply
        • Alexis Joseph says

          September 24, 2019 at 11:53 pm

          Hi, Jenny! I've never frozen it so I'm not sure. Maybe Google make ahead egg dishes that can be frozen to get an idea?

          Reply
    11. Kori says

      March 26, 2018 at 9:52 am

      I cannot wait to make this for me and Matt! I'll have to get my paws on some delish GF bread (delish + GF bread don't normally go together, ha! But I've found some frozen baguettes that are actually tasty). I love how you talked about the ways you see your mom in yourself. I, too, see so many of my mom's qualities in myself. <3

      Reply
    12. Lisa says

      March 26, 2018 at 9:42 am

      That sounds wonderful. When you mentioned quiche, I wonder if you could put all the bread cubes on the bottom, maybe smash them down a bit, and it would be kind of crust like? I may try that but sounds great as a strata too!

      Reply
      • Alexis says

        March 26, 2018 at 9:43 am

        Hey, Lisa! Hmmm it would absorb some of the liquid regardless (a lot of recipes actually call for putting the bread on bottom and covering with egg mixture) so I think it’s best to mix it all together well 🙂 enjoy!

        Reply
    13. Lisa says

      March 26, 2018 at 9:42 am

      That sounds wonderful. When you mentioned quiche, I wonder if you could put all the bread cubes on the bottom, maybe smash them down a bit, and it would be kind of crust like? I may try that but sounds great as a strata too!

      Reply
    14. dixya @food, pleasure, and health says

      March 26, 2018 at 12:36 pm

      this strata is speaking to me!

      Reply
    15. Dylan says

      March 26, 2018 at 7:13 am

      WHAT A DREAM. I made this yesterday for brunch and everyone loved it.

      ★★★★★

      Reply

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