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Veggie Strata

Ooey, gooey Gruyère cheese and leftover veggies from your Thanksgiving prep make this tasty breakfast bake an easy way to feed all your overnight guests the day after the big feast.

Serves 10
Ready in 770 mins
Prep time 10 mins
Cooking time 40 mins
Chill time 720 mins
488 calories per serving


> 8 large eggs
> 2 cups whole milk
> 1 tbsp olive oil
> 1/2 cup diced celery
> 1/2 cup diced onions
> 2 tsp fresh thyme
> 1 (10 oz) pkg frozen spinach, thawed
> 1 medium Italian loaf
> 1 1/2 cups grated Gruyere cheese, divided


Grease a 3-qt baking dish. In a large bowl, whisk the eggs until smooth. Beat in the milk.
In a 12-inch skillet, heat the oil on medium. Add the celery, onion, and thyme. Season with salt and pepper. Cook 5 min., until beginning to soften, stirring often. Remove from heat. Squeeze out all excess moisture from spinach and stir into onion mixture.
Cut the bread into 1-inch cubes and add to bowl with eggs. Toss until bread is well coated.
Stir in vegetable mixture and 1 cup cheese. Season with salt and pepper. Transfer to baking dish. Sprinkle remaining ½ cup cheese on top. Cover and refrigerate overnight.
Preheat oven to 375°F. Uncover and bake 30–35 min., until eggs have set.

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