Savory Vegetable Strata

Savory Vegetable Strata - Supper With Michelle


If I were to tell you one of my weaknesses, freshly baked bread would probably be high up on that list. On occasion, I love to pick up a loaf from the market to incorporate into our meals, one way or another. This past weekend I had some leftover bread from another dish I made, so I decided to make a Savory Vegetable Strata for our Sunday brunch. Now some may call it  “bread pudding”, but for this recipe we’re going with Strata. Strata’s are similar to quiche or frittatas and they almost always involve bread, cheese, eggs, and sometimes milk.


Savory Vegetable Strata - Supper With Michelle

Recipe: Serves 4 – 5


5 large Eggs
1  cups of Milk
1 small Red Bell Pepper (diced)
1/2 cup of White Mushrooms (sliced)
1 cup of Raw Spinach or Kale (roughly chopped)
1 Green Onions (sliced)
4 cups of a French Loaf of Bread
(cut/cubed into about 1 inch squares)
1/3 cup of grated Parmesan Cheese
1/2 cup of grated Mozzarella Cheese
1/4 teaspoon of Dried Oregano
1/4 teaspoon of Onion Powder
1/4 teaspoon of Smoked Paprika
1/4 teaspoon of Garlic Powder
1/4 teaspoon of Ground Black Pepper
1/2 teaspoon of Sea Salt (optional)
1 pinch of Red Chili Flakes (optional)

**Feel free to use whatever veggies you have on hand. I like to throw in Veggie Sausage as well from time to time.**

Savory Vegetable Strata - Supper With Michelle



Heat oven at 350 degrees. In a small bowl, combine/mix your Eggs, Milk, and Spices all together well and set aside. Place your Bread Cubes, Mozzarella Cheese, and Veggies in a medium mixing bowl and pour egg mixture into medium bowl and lightly stir it in with your bread. You’ll want to make sure that each of the bread cubes got a little of the wet mixture on them. Then pour that all in a 9 inch baking casserole dish (or whatever you have). Sprinkle your grated Parmesan Cheese on top of your dish. Place your baking dish in the middle rack of your oven and bake for around 60 minutes or until golden brown. Your strata will rise like a soufflé and slightly fall shortly after you take it out of the oven so don’t be alarmed. Serve while it’s warm and enjoy!

**If your bread/crust is soft, then it will not need additional soaking time. But if your crust is hard, then you may want to let it sit for 30 – 60 minutes so that the wet mixture can soften your bread. You can also prepare it the night before, just be sure to wrap it up tight.**


Savory Vegetable Strata - Supper With Michelle


Also, if you make this recipe, or any others on Supper with Michelle, be sure to post it to Instagram(if you have an account), and tag it with @supperwithmichelle #supperwithmichelle, because I’d truly love to see the awesome dish(es) you’ve created!

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  • Reply
    Traci | Vanilla And Bean
    January 24, 2015 at 2:01 pm

    So happy to see your recipe here, Michelle, because you left me drooling over at IG!! I agree. A strata! And bread is a weakness of mine too. I think thats another reason why I was waiting on pins and needles for this mouthwatering recipe! And look at that.. you've got some smoky paprika in there! Love the colors, flavors, BREAD… all of this reads; comfort food! Thank you Michelle! Looking forward to this for breakfast, lunch and dinner!

  • Reply
    Supper With Michelle
    January 26, 2015 at 1:51 pm

    Haha! This dish is definitely comfort food!! The variety of spices in this dish do give it a “smoky” taste, which I love. I like to add similiar ingredients to my Savory French Toast dish that I make. Thanks again for taking the time to visit my sight and for taking a look at my recipe. Hope you enjoy! 🙂

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