Broccoli Mushroom and Cheese Strata Eggbake

Why You’ll Love This Recipe

This eggbake is simple, comforting, and highly customizable. It’s an all-in-one dish packed with vegetables and protein, and it bakes up beautifully golden with a creamy, custardy center. The combination of broccoli, mushrooms, and cheese creates a savory, satisfying bite, while cubed bread helps soak up the egg mixture for a light yet hearty texture. Plus, you can prep it the night before for a stress-free morning.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Eggs
• Whole milk or half-and-half
• Crusty bread (cubed, day-old preferred)
• Broccoli florets (lightly steamed or blanched)
• Mushrooms (sliced and sautéed)
• Shredded cheddar cheese (or your choice of cheese)
• Onion (chopped)
• Garlic (minced)
• Olive oil or butter
• Salt
• Black pepper
• Optional: Dijon mustard, thyme, or red pepper flakes for added flavor

Directions

1. Prepare the vegetables: In a skillet, sauté the mushrooms and onions in olive oil or butter until softened and golden. Add garlic and cook for 1 more minute. Lightly steam or blanch the broccoli until just tender.
2. Assemble the strata: In a greased 9×13-inch baking dish, layer the cubed bread, sautéed vegetables, broccoli, and shredded cheese.
3. Make the custard: In a large bowl, whisk together the eggs, milk (or half-and-half), salt, pepper, and optional seasonings like Dijon mustard or thyme.
4. Pour and soak: Pour the egg mixture evenly over the bread and vegetable mixture. Press down gently to help the bread soak it up. Cover and refrigerate for at least 30 minutes or overnight.
5. Bake: Preheat oven to 350°F (175°C). Remove the dish from the fridge while the oven heats. Bake uncovered for 45–55 minutes, or until the center is set and the top is golden brown.
6. Cool and serve: Let the strata rest for 5–10 minutes before slicing and serving.

Servings and timing

This recipe makes 8 servings.
Preparation time: 20 minutes
Chilling time: 30 minutes to overnight
Cook time: 50 minutes
Total time: 1 hour 10 minutes (plus optional chilling)

Variations

• Add protein: Include cooked sausage, bacon, or diced ham for a meatier option.
• Cheese swap: Use Swiss, Gruyère, feta, or mozzarella instead of cheddar.
• Add greens: Spinach or kale can be added with the broccoli for extra nutrition.
• Spice it up: Add red pepper flakes or a dash of hot sauce for heat.
• Mini portions: Bake in muffin tins for portable, single-serve stratas.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave individual portions for 1–2 minutes or rewarm in a 325°F (160°C) oven until heated through.
This dish also freezes well. Wrap cooled portions tightly and freeze for up to 2 months. Thaw overnight before reheating.

FAQs

What kind of bread works best?

Day-old crusty bread like sourdough, French, or Italian holds up best and absorbs the egg mixture without becoming mushy.

Can I make this the night before?

Yes! Assembling the strata the night before allows the flavors to meld and saves time in the morning.

Do I need to cook the broccoli first?

Yes, steaming or blanching the broccoli ensures it’s tender by the time the strata is done baking.

Can I use frozen vegetables?

Yes, thaw and drain frozen broccoli or mushrooms before adding to the dish to avoid excess moisture.

How do I know when the strata is done?

The center should be set and not jiggle when shaken, and the top should be lightly golden.

Can I make this dairy-free?

Yes, use plant-based milk and a dairy-free cheese alternative for a dairy-free version.

Is this dish gluten-free?

Use gluten-free bread to make this recipe suitable for a gluten-free diet.

What cheese pairs best with mushrooms?

Swiss, Gruyère, and sharp cheddar all complement mushrooms well.

Can I use egg whites?

Yes, replace some or all of the whole eggs with egg whites, though the texture will be slightly different.

Can I bake this in a smaller dish?

Yes, but you may need to reduce the number of ingredients or adjust the baking time to ensure it’s cooked through.

Conclusion

This Broccoli Mushroom and Cheese Strata Eggbake is a hearty, wholesome, and delicious make-ahead meal that’s perfect for feeding a crowd or enjoying as leftovers throughout the week. Packed with nutritious vegetables and cheesy goodness, it’s a comforting and versatile dish that fits any occasion—from weekend brunch to weekday meal prep.

Broccoli Mushroom and Cheese Strata Eggbake

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This Broccoli Mushroom and Cheese Strata Eggbake is a savory make-ahead breakfast casserole layered with hearty vegetables, eggs, cheese, and crusty bread. Perfect for brunch, holidays, or weekly meal prep.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings
• Category: Breakfast, Brunch, Main
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 8 large eggs
• 2 cups whole milk or half-and-half
• 6 cups crusty bread, cubed (preferably day-old)
• 2 cups broccoli florets, lightly steamed or blanched
• 1 1/2 cups mushrooms, sliced
• 1 cup shredded cheddar cheese (or cheese of choice)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil or butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Optional: 1 teaspoon Dijon mustard, 1/2 teaspoon dried thyme, red pepper flakes to taste

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Instructions

1. Heat olive oil or butter in a skillet over medium heat. Sauté onions and mushrooms until softened and golden, about 5–7 minutes. Add garlic and cook for 1 more minute. Set aside.
2. Lightly steam or blanch the broccoli florets until just tender. Drain and set aside.
3. Grease a 9×13-inch baking dish. Layer the cubed bread, sautéed vegetables, broccoli, and shredded cheese evenly in the dish.
4. In a large bowl, whisk together the eggs, milk or half-and-half, salt, pepper, and optional seasonings (Dijon mustard, thyme, red pepper flakes).
5. Pour the egg mixture evenly over the layered ingredients. Press down gently to help the bread soak up the custard.
6. Cover and refrigerate for at least 30 minutes, or overnight for best results.
7. Preheat oven to 350°F (175°C). Remove the strata from the fridge while the oven preheats.
8. Bake uncovered for 45–55 minutes, or until the center is set and the top is golden brown.
9. Let rest for 5–10 minutes before slicing and serving.

Notes

• Day-old bread works best to absorb the custard without becoming soggy.
• Use any cheese you like—Swiss, Gruyère, feta, or mozzarella are great options.
• For added protein, include cooked sausage, ham, or bacon.
• Make individual servings in a muffin tin for grab-and-go portions.
• Reheat leftovers in the microwave or oven with a splash of milk to maintain creaminess.

Nutrition

• Serving Size: 1 slice
• Calories: 280
• Sugar: 5g
• Sodium: 420mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 2g
• Protein: 14g
• Cholesterol: 215mg