• Breakfast Strata (Broccoli, Mushroom, and Cheese Eggbake)

    filed under: Food + Drink on November 21, 2015

    Making a delicious and good-for-you breakfast is the best way to start any day. This amazing broccoli, mushroom, and cheese strata is sublime!

    Breakfast Strata- or EggBake for us midwestern folks!

    There are few things I enjoy more in this world than a hot, delicious breakfast. Living on a homestead and raising chickens has ensured us on one thing… we always have eggs. Incredible beautiful and flavorful eggs. (The flavor comes from their diet… free range eggs are the tastiest in my humble opinion!)

    Breakfast Strata- or EggBake for us midwestern folks!

    Add to it the fact that the garden yields some pretty awesome veggies and you have one of those breakfasts that you are sure God intended.

    Sidenote: In my spare time (ha!) I want to learn more about mushrooms; which ones are safe to eat and can be used in cooking. We have so many varieties around our homestead I can’t help but feel like it’s an overlooked food source!

    Perfect Breakfast Strata - Or Eggbake as the midwestern folks call it!

    Breakfast Strata (Cheese, Broccoli,and Mushroom Eggbake)

    Breakfast Strata- or EggBake for us midwestern folks!


        • 4 tsp. olive oil
        • 1/2 tsp. salt
        • 1/2 c thinly sliced sun-dried tomatoes packed in oil (drained)
        • 4 -ounce (1 cup) sharp cheddar cheese
        • 1 -ounce (1/3 cup) grated Parmesan
        • 10 oz broccoli, steamed, cooled and chopped (or frozen, thawed)
        • 1 tbsp. mustard
        • 2 c lowfat milk
        • 12 eggs, room temperature
        • 1 whole wheat baguette, cubed (about 5 cups)
        • 3 c (8 ounces) sliced mushrooms
        • 3 garlic cloves, minced
        • 1 large onion, diced (about 2 cups)
        • 1/2 tsp. freshly ground pepper


        1. Heat 2 teaspoons of the oil in a nonstick skillet over medium heat.
        2. Add the onions and saute until translucent and beginning to brown, about 4 minutes. Add the garlic and continue to cook for another 1 minute. Transfer the onion mixture to a medium bowl and allow to cool.
        3. Heat remaining 2 teaspoons of oil in the skillet and saute the mushrooms for about 6 to 7 minutes. Make sure they are thoroughly cooked. Remove from heat and cool completely.
        4. Spray an oval baking dish with cooking spray. (or generously cover in butter)
        5. Arrange the bread cubes in the dish.
        6. In a large bowl, beat the eggs, milk and mustard until incorporated.
        7. Add mushrooms, onion-garlic mixture, broccoli, parmesan and cheddar cheeses, sun-dried tomatoes (drained), and salt and pepper and stir to incorporate.
        8. Pour mixture over bread, making sure liquid saturates bread. Cover with plastic wrap and refrigerate overnight, or at least 8 hours.
        9. Preheat the oven to 350 degrees F. Remove the plastic wrap from strata and bake for 55 to 60 minutes, or until top forms a light brown crust.

        Tips for Success:

        This is an overnight recipe or one that needs to be prepared ahead of time. I love this option for the holidays and it is one less step for me to do in the morning!

        Swapping out your favorite ingredients and seasonings is totally acceptable here. In fact, it’s in encouraged! Try it with salmon, taco meat, corn, bacon or even a fabulous cheese. The sky is the limit.

        Make sure your bread is hard or even stale and that the crusts are not removed. (Using fresh bread will result in a soggy strata.) If you are in a time crunch you can “toast” the bread in the oven. You can also leave it out (exposed to air) overnight.

        Breakfast Strata- or EggBake for us midwestern folks!

        This eggbake is the perfect breakfast to serve to guests. They will rave and beg you for the recipe!

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        wait! so do I frost it AFTER it comes out of the oven?!?! 😉 this is actually my favorite way to ‘cook’ because I am so horrid at it! I always say, “I’ll bring dessert!!”. thanks for sharing – it sounds delish!!

        I’m confused! The ingredient list says to use the bread with crust removed. At the end of the recipe, the Succcess Tips says not to remove the crust.. Which one is it?????

          You are right! I MEANT to say “ends” removed in the ingredients lists, but wrote it wrong. I do not use the ends typically, but DO keep the crust on the bread. That is my personal preference. Thanks for pointing that out!

        Hi, what size pan should be used?

        Don't Pass on Dessert!