Vegetable and Gruyère Breakfast Strata

If you want, you can use crostini from your bakery section rather than toast your own bread. You can also use unseasoned croutons in a pinch.

Serves: 8Hands-on: 20 minutesTotal: 9 hours 20 minutesDifficulty: Easy

Serves: 8


  • 1 baguette (1 lb.), cut into 1⁄4-inch slices
  • 2 Tbsp. butter
  • 1 medium onion, peeled and chopped
  • 8 oz. sliced mushrooms
  • 1⁄2 medium bell pepper, seeded and chopped
  • 1 cup whole milk
  • 1 cup half and half
  • 6 large eggs, beaten
  • 1⁄2 tsp. dry mustard powder
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. ground black pepper
  • 1⁄4 tsp. ground nutmeg
  • 2 cups grated Gruyère cheese


  • Spray a 9-by-9-inch baking dish with non-stick cooking spray.
  • Preheat oven to 350°F.
  • Line the baguette slices on a baking sheet and bake for 10 to 12 minutes, or until the bread is dry. Cool to room temperature.
  • Heat butter in a medium skillet over medium heat. Add onion, mushrooms, and bell pepper. Sauté for 5 minutes, or until the vegetables are tender. Set aside.
  • In a medium bowl combine the milk, half and half, eggs, mustard powder, salt, pepper, and nutmeg. Whisk well.
  • In the prepared baking dish lay in enough bread slices to cover the bottom of the dish. Spread the cooked vegetables over the bread, cover with half the shredded cheese, and top with additional bread slices. Cover the top evenly with the remaining cheese. Pour the egg mixture over the top, cover dish with aluminum foil, and refrigerate overnight.
  • Preheat oven to 350°F.
  • Bake the strata, covered, for 30 minutes then remove the foil and bake for an additional 20 minutes until the bread is slightly puffed and the cheese is golden brown. Cool 10 minutes before serving.