Whether you are looking to use up some leftover bread, feed a big crew for brunch, or meal prep some delicious breakfasts, this Vegetarian Strata recipe is perfect for you! It's simple, vegetarian, customizable with anything you have on hand and tastes amazing.
As long as your leftover bread is Gluten Free, this recipe will be gluten free as well!
Just in case you KNEAD something to do with all the leftover bread you've been baking, I have the perfect recipe!
Reasons to fall in love with this recipe
- It is literally so easy to make, your kids could do it.
- It uses up leftovers so they don't need to go to waste! I love you, Homemade Bread, but you are simply not good on Day 3.
- You can make it the night before so you don't need to start fussing and cooking in the morning.
- It also doesn't need to soak overnight, so its okay if you forgot the night before.
- You can use as much and as little as any ingredient you'd like. This recipe is very flexible and forgiving.
- You get your veggies, carbs, and protein all in one!
- The ingredients are all inexpensive and easy to find.
- This is also a really great recipe for Meal Trains, meal preps, or feeding a large group.
How to make Vegetarian Strata
Let's get started with step-by-step photos and instructions.
Gather your ingredients. Eggs, leftover bread, and kale or any greens of your choice. You will also need cheese, onions, and garlic.
Saute some onions and garlic in your skillet. I used a mix of white and green onions, but you can use any you have on hand. You can also skip this step and use onion powder and garlic powder instead to keep things super simple.
Next, add your kale and saute until wilted. You can sub in spinach or any greens you have on hand. You can also add peppers or mushrooms or really any veggies you are trying to use up!
Break your old bread up into cubes. You can use a bread knife if you'd like, but I like just tearing it up with my hands. Add the bread pieces to the skillet for a minute to mix well with onion and veggie mixture.
If your skillet is too crowded, you can always skip this step.
Add your bread and veggie mixture to a 9x13" baking dish, along with shredded cheese. I used a blend of sharp cheddar and mozzarella, but you can use any cheese you like - Monterey Jack, Feta, Gouda would all be delicious. Mix everything together well!
The Egg Mixture
Whisk your eggs, almond milk, and spices in a large bowl. Pour over bread and veggie mixture. Add remaining cheese on top.
At this point, you can put in the fridge and let this sit overnight to soak. Or, you can bake immediately.
Bake for 25 minutes covered, and then 15 minutes uncovered, or until cheese is melted and bubbly. Serve immediately!
The best part is you just serve this and you're done. No need to toast bread in the toaster, eggs in one pan, veggies in another, etc. You got everything you need for a complete healthy breakfast in this one dish! Winning!
Enjoy your warm, cheesy, kale-y, bread-y vegetarian strata! I love to serve this with a bit of hot sauce and Pickled Onions on top. Or you can serve as is. It's pretty spectacular on its own.
FAQ About Kale Strata
Can I make this ahead (i.e. the night before)?
Yes! Just refrigerate overnight and bake in the morning!
Do I need to make this the night before?
Nope! You can bake immediately.
Can I use Spinach instead of Kale?
Sure thing. You can even use any veggies you want.
Can I make it dairy-free?
Yep! Just leave out the cheese or use dairy free cheese, and use almond milk.
Can I make it Gluten Free?
I'm assuming you have Gluten Free bread if you are gluten free, so yeah - just use that, and you should be good!
Where did you learn how to make homemade bread?
Ha! That is R's job. He learned from this book, which has become his Bread Bible (affiliate link).
Is this just a Savory Bread Pudding?
Sure! Its bread, cheese, eggs, and veggies, all baked together. I call it a Strata but you can call it whatever you like!
More Delicious Breakfast Recipes
Gluten Free Fluffy Lemon Pancakes
Pumpkin French Toast made with real pumpkin!
Blueberry Lemon Breakfast Bread
Fluffy Oat Flour Pancakes
Savory Cheddar Scallion Muffins
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Whether you are looking to use up some leftover bread, feed a big crew for brunch, or meal prep some delicious breakfasts, this Vegetarian Strata recipe is perfect for you! It’s simple, vegetarian, customizable with anything you have on hand and tastes amazing.
- 1 Onion
- 3 Green Onions (optional)
- 3 Garlic Cloves (sub: 1 tsp Garlic Powder)
- A few huge handfuls of kale, spinach, or any green of your choice
- 3 - 5 Cups Old Bread, cut into 1 inch cubes
- 2 Cups Shredded Cheese of choice
- 7 - 9 Eggs (see notes)
- 1 Cup Almond Milk
- 1 tsp Mustard
- Salt and pepper, to taste
- Preheat oven to 350 and grease a 9x13 Glass baking dish.
- Heat a skillet over medium-high heat with a spoonful of high-heat oil or butter. Add your diced onions and saute until fragrant and gaining some color, about 3 minutes. Add minced garlic, salt, and kale or whatever greens you are using. Saute until cooked through and wilted. (This will take a few minutes longer for kale, short for spinach).
- Optional: Add the bread cubes to the skillet and toss with onions and greens. If your skillet is too crowded, you can add the bread cubes and greens to your baking dish, and give everything a toss there instead. Add about half the cheese and mix that as well.
- In a large bowl, whisk together your eggs, milk, mustard, salt and pepper. Pour eggs over mixture in your baking dish. Use the back of a spoon to push everything down and make sure all your bread pieces are wet. Top with remaining cheese.
- Either refrigerate to soak overnight or cook immediately. Cover baking dish with tin foil and bake covered for 25 minutes, remove tinfoil, and bake for 15 minutes. Enjoy immediately!
If you like a more bread-forward Strata, use less eggs.
If you like a more egg-forward Strata, use more eggs.
Substitutions: This strata recipe can really be made with anything you have in your house. The blog post details lots of suggestions and subs - scroll up if you need some ideas.
If you don't have Almond Milk: Any milk will do.
Make it ahead: You can prepare everything the night before and then bake in the morning. Just make sure you let everything come to room temperature before baking (15 - 20 minutes on the counter).
To reheat: Microwave a single piece for 1min30seconds. Or, preheat oven to 300 and reheat the entire dish for about 15 minutes.
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What a brilliant way to use up leftover bread - I hate wasting food but always find myself having to bin the last couple of slices in a loaf, so this recipe is perfect for me! I will definitely be giving it a go next week.
Love using leftovers in creative ways over here!
Yummy! Looks so delicious! I can't wait to give this a try.
Hope you'll love it!
This sounds so so good. We have been trying to have at least one night a week be meatless. This will fit the bill perfectly. And who doesn't love breakfast for dinner?
Breakfast for dinner is the BEST! This would be so perfect for that!
I am sooo going to have to make this! I'm going to sub some low-carb bread, but oh my goodness it looks amazing! Thanks for sharing!
Yay! It will really work with any bread, your preference!
I had some leftover bread that worked perfectly in this recipe! This is going into our rotation of brunch recipes. Delicious!
Its an awesome recipe to add to the rotation for sure! Just different enough, but still so simple!
This doesn’t seem to say what temperature to bake on, which I only discovered just now, after leaving the whole thing in the fridge overnight. Any ideas?
Whoops. Forget it, I found it🙄