Vegetable Strata

🛒 Ingredients

• Sturdy Bread 225 g · 585 kcal
• Large Eggs 360 g · 558 kcal
• Whole Milk 495 g · 297 kcal
• Shredded Cheese Blend 220 g · 880 kcal
• Yellow Onion 150 g · 60 kcal
• Red Bell Pepper 180 g · 36 kcal
• Fresh Spinach 140 g · 32 kcal
• Cremini Mushrooms 225 g · 50 kcal
• Unsalted Butter 28 g · 201 kcal
• Garlic 10 g · 15 kcal
• Dried Thyme 2 g · 0 kcal
• Black Pepper 2 g · 0 kcal

👨‍🍳 Instructions

1. Grease a 9x13 inch baking dish; cut sturdy bread into 1-inch cubes and set aside.
2. In a large skillet, melt butter over medium heat; add diced onion and bell pepper, sautéing until softened, about 5-7 minutes.
3. Add minced garlic, sliced mushrooms, and spinach; cook until mushrooms are tender and spinach has wilted, then remove from heat.
4. In a large bowl, whisk together eggs, milk, dried thyme, black pepper, and half of the shredded cheese.
5. Spread half of the bread cubes evenly in the prepared baking dish, then layer with the sautéed vegetable mixture and half of the remaining cheese.
6. Cover with the remaining bread cubes and pour the egg mixture evenly over the top, ensuring all bread is soaked.
7. Sprinkle with the remaining cheese, cover with foil, and refrigerate for at least 4 hours or preferably overnight to allow the bread to soak.
8. Preheat oven to 175°C (350°F). Bake covered for 30 minutes, then uncover and bake for another 25-30 minutes until golden brown and set.
9. Let the strata rest for 10 minutes before serving to allow it to set completely.