Some More of That Strata: Make-Ahead Breakfast
Feeding overnight guests can be a challenge. You can get a brunch reservation which results in spending serious cash, or, wait in line while your tummy grumbles a tune as you stare down the passing breakfast plates.
Cooking at home is a wonderful option for a large group and it doesn’t have to be limited to pancakes! This breakfast Strata will have your guests going back for seconds before you can sit down and take your first bite.
Stratas’ core ingredients are made with a cubed bread of the chef’s choice, cheese, milk, and egg. It’s a great option to clean out the fridge of leftover vegetables and the prep time takes all of ten minutes. I used shredded, Monterey Jack, Mild Cheddar, and Dill Havarti for my cheese selection. This recipe does not have meat in it but I have added bacon bits or sausage slices in the past. If wanting to add meat, cube and add to the bowl of ingredients when cooking the night before.
I #nourished this dish by using cashew milk as opposed to regular milk. Cashew milk creates a much more creamy texture and is made of whole cashews and water.
Top 3 Benefits of Cashew Milk
- Loaded with nutrients
- contains healthy fats and a high amount of protein
- Good for your skin
- high in copper which regulates the production of collagen
- Boosts immune health
- contains compounds like antioxidants and zinc that aid in preventing inflammation and boost immunity
When making this dish, You will pour all desired ingredients into a large bowl. Once properly mixed, you will then pour mixture onto a baking dish the night before. Pop the dish in the fridge to let sit overnight so the ingredients soak into the bread. In the morning, preheat the oven to 450F then bake for about 30minutes or until golden brown on top.
Some topping options for serving are fresh avo slices, green salsa, cilantro or all three! This can be for vegetarians or meat-eaters. Please note: due to the egg and cheese, this dish is not vegan.
Some More of That Strata: Make-Ahead Breakfast
Serves 12 – 15
- 5 cups cashew milk
- 6 eggs
- 2-3 cups shredded cheese
- A full loaf of french bread, cubed
- 1 cup Brussels Sprouts, chopped
- 1 cup mushrooms, chopped
- 1 cup broccoli, chopped
- 1 cup zucchini, chopped
- 1/4 cup thyme
- 1/4 cup oregano
- salt and pepper to taste
Method
- Make the night before serving breakfast. Line a baking dish with olive oil or cooking spray . Cut the loaf of french bread into cubes with a serrated bread knife then add cubes to a large mixing bowl.
- Chop all vegetables then combine into the large mixing bowl with the bread cubes. Add shredded cheese, eggs, cashew milk, salt, pepper, thyme, and oregano. Mix together with a large spoon until bread is evenly coated with all ingredients.
- Pour mixture out onto the baking dish and evenly smooth with a spoon. Place in the fridge overnight covered with tinfoil.
- In the morning, preheat oven to 450F then place the Strata mixture in the oven. Bake for 30-40 minutes until golden brown. Let cool then cut into squares and serve!
