Veggie Filled Breakfast Strata
Prep time: 
Cook time: 
Total time: 
Serves: 4 - 6
  • 1 regular sized baguette, cut or torn into bite sized pieces
  • 10 ounces frozen broccoli, steamed and drained
  • 5 eggs
  • 2 cups milk
  • 1 tablespoon grainy mustard
  • 1 tablespoon yellow mustard
  • salt and pepper to taste
  • 1 tablespoon fresh thyme leaves (1 teaspoon dried)
  • ¾ cup sliced mushrooms (small can, drained)
  • ½ cup cooked bacon slices, chopped
  • ½ medium onion, diced
  • 1 roma tomato, seeded and diced
  • ⅓ cup Parmesan cheese
  • 1½ cups shredded mozzarella
  1. Prepare a 9 x 13" casserole or similar sized baking dish with cooking spray or oil. Steam the broccoli while preparing the baguette and other ingredients.
  2. Beat the eggs with the milk, mustards, salt, pepper and thyme
  3. Stir in the vegetables and bread. Mix well to ensure the bread is wet. If it seems too dry, add ¼ cup more milk.
  4. Mix in about half the cheese then transfer everything to the prepared casserole.
  5. At this point you could cover the casserole dish with foil and store overnight in the fridge.
  6. When ready to bake preheat the oven to 350°F/180°C. Leave the foil on top and bake for 20 - 25 minutes. Remove the foil and sprinkle the rest of the cheese on top. Continue baking for another 20 - 25 minutes or until the eggs are set and a knife inserted into the center comes out clean.
Recipe by Lydia's Flexitarian Kitchen at