This easy strata is perfect for using up fridge leftovers. It takes all of 10 minutes to pull together and results in a flavorful dish offering whole grains, protein, heart-healthy fats and fiber!
Is there anything better than a dish that combines eggs, veggies, cheese and bread? I tried to think of something but I have yet to come up with it. If you do, you have to let me know because that means I NEED to make it!
This strata is a dream breakfast because not only is it simple and delicious, but it’s easily modifiable to use up whatever you happen to have on hand at the end of the week.
So you not only clean out your fridge, but you also have a delicious breakfast ready for the next morning. A win-win if you ask me!
Not bad for a dish that literally comes together in about 10 minutes. After that, the oven does the rest of the work.
It would also be a great dish if you find yourself in a situation where you need to feed a crowd. You can prep it the night before then just throw it in the oven in the morning! This is for sure going to make it onto our Thanksgiving and Christmas morning brunch menu.
And this doesn’t have to be reserved just for breakfast! I have it planned with a side salad, some avocado and fruit for lunches this week too! That’s by far the best part about eggs, they’re so versatile and can work literally any time of day!
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This easy strata is perfect for using up fridge leftovers. It takes all of 10 minutes to pull together and results in a flavorful dish offering whole grains, protein, heart-healthy fats and fiber!
Ingredients
- 8 large eggs
- 1 cup milk
- 1/4 cup 4% plain greek or skyr yogurt
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon cayenne pepper
- Salt & pepper, to taste
- 1–2 cloves garlic, peeled & minced
- 1 shallot, minced
- 2 heaping handfuls baby kale (or any dark leafy green), washed & any large stems removed (about 1 – 1 1/2 cups packed)
- 1 cup roasted sweet potatoes, peeled & cut into 1 inch cubes
- 8 ounces leftover whole wheat bread (anything works! leftover hamburger buns, english muffins, bagels, bread…whatever you have on hand) – see note #1
- 1 1/4 cup finely shredded fontina (or any mild melting cheese – gruyere, provolone or gouda would also work)
- Olive oil
- Nonstick cooking spray, for greasing pan
Instructions
- Place kale in a large mixing bowl and set aside
- Preheat oven to 425 degrees F and drizzle a parchment-lined baking sheet with olive oil. Place sweet potatoes on baking sheet in a single layer and drizzle with a little more olive oil. Toss to combine then sprinkle with salt and pepper. Roast for ~20 minutes or until just tender (they will get more cooking time in the dish so it’s okay if they’re not perfectly tender). Remove from oven and warm potatoes over the kale.
- Lower oven temperature to 350 degrees F and spray a 1.5 quart baking dish with cooking spray.
- Whisk together eggs, milk, yogurt, spices, garlic and shallot. Pour over kale and sweet potatoes then add bread a large handful of the shredded fontina (about 1/2 – 2/3rds) and gently fold to combine.
- Add to the prepared baking dish (pressing down as needed) and cover with foil. Bake for 30-35 minutes, then remove the foil and bake for another 10-15 until strata is puffed up and edges are nicely browned. Allow to cool for 10 minutes before serving.
Notes
- Leave bread out overnight to allow it to dry out so that it can hold up to the milky egg mixture. If you didn’t leave it out, just preheat the oven to 225 degrees F and bake for 40 minutes, flipping halfway through. Allow to cool before adding to the mixture.
- If you choose to prep this dish the night before baking, hold off on adding the top layer of cheese until right before baking in the morning. Additionally, allow the dish to sit at room temperature for 10-15 minutes before topping with final layer of cheese & baking.
- If you prefer to have meat in this dish, 1 cup cubed canadian bacon or crumbled sausage would work well in the place of the potatoes.
Keywords: strata, whole grain, vegetarian, breakfast
Recipe adapted from Food Network
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