Vegetable Strata Recipe

Heather Tullos

Vegetable Strata is a perfect side for Thanksgiving or any holiday table. Plus, it can double as breakfast leftovers!

Prep Time 20

Cook Time 45

Total Time 1 5

Servings 10 1 slice

Calories 405 kcal

3 cups Roasted Sweet Potato diced (you can opt for a pre-cooked frozen version, roast some ahead of time, or use leftovers!)
1 medium Onion chopped
1 Red Bell Pepper diced into 1/2" pieces
1 Yellow Bell Pepper diced into 1/2" pieces
2 cups Sliced Mushrooms
6-7 cups Sourdough Bread cut into 1 1/2" cubes
6 Egg
2 cups Milk
2 cups Shredded Fontina Cheese divided
Salt and Pepper to taste

Preheat the oven to 350°F. Lightly grease a 9 X 13 baking dish or equally large casserole dish.
Toss together the sweet potatoes, onions, red and yellow peppers, mushrooms, and bread cubes. Fill the prepared pan with the bread and veggies.
Whisk together the milk, eggs, and 1 1/2 cups of the cheese. Pour it over the bread and veggies.
Sprinkle the top with the remaining cheese and bake for 45 minutes.

You can assemble the entire dish night before, or you can just toss together the veggies + bread and then add the eggs, milk, and cheese just before baking.

Keyword Baked, Baking, Cheese, Eggs, Holidays, Side Dishes, Sides to Share, Thanksgiving, Vegetables