Vegetarian Cheese Strata
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This vegetarian cheese strata is a delicious make-ahead breakfast for special occasions. Cubes of crusty bread are layered with kale, eggs, and three types of cheese. Prepare it the night before and then bake it while you make your coffee!
This kale and Gruyère strata is my go-to make-ahead breakfast whenever we’re celebrating something special. It’s exactly what I want alongside a cup of coffee and a mimosa—cozy, savory, and just a little indulgent. Around here, it’s affectionatly known as eggy-cheesy-bready-thing. Think crusty bread, tender kale, and lots of melty cheese baked together into something that feels familiar but still a bit elevated.
I start by sautéing red onion and garlic in olive oil, then wilting the kale until it’s tender and flavorful. Cubes of crusty French bread get layered into a buttered baking dish with the vegetables and a generous mix of Gruyère, cheddar, and Parmesan. A simple custard made from eggs, milk, and Dijon mustard is poured over top, soaking into every nook and cranny—this is what gives the strata its rich, savory bread-pudding vibe.
What I love most is how flexible and host-friendly this recipe is. I can assemble everything the day before and bake it fresh in the morning, or pop it straight into the oven if I’m short on time. It’s hearty, easy to double for a crowd, and one of those dishes people always ask about after the first bite.
Recipe FAQS
Can I use different cheese?
Yep! You can use pretty much any mixture of firm (or hard) cheese that you like. We’ve also used feta and goat cheese with great success.
How far ahead of time should I make it?
This kale strata doesn’t need to sit overnight, but it certainly can. It’s best to make it no more than one day ahead.
Can I freeze it?
Unbaked strata should not be frozen; once it’s cooked, you can freeze the leftovers. Freeze leftovers in an airtight container for up to a month.
How long do leftovers keep?
Store any leftovers in an airtight container in the fridge for 3-4 days.
What to serve with strata for brunch
This cheesy strata is a delicious make-ahead dish that’s perfect for hosting, special occasions, or even slow mornings. With ingredients like eggs, bread, cheese, and vegetables, it’s basically a complete meal so you don’t need to serve it with anything.
If you’re serving a crowd, serve it family-style with other breakfast or brunch foods like fresh fruit or fruit salad, bacon, breakfast sausages and smoky roast potatoes.
Vegetarian Cheese Strata Recipe
Ingredients
- 1 tablespoon olive oil
- 1 large red onion (minced)
- 3 cloves garlic (minced)
- 3 cups chopped kale
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon chili flakes
- 1 teaspoon butter
- 8 cups french bread (cubed)
- 2 cups finely grated gruyere
- 2 cups finely grated white cheddar
- 1 cup finely grated parmesan
- 8 large eggs
- 2 cups milk
- 3 tablespoon dijon mustard
Instructions
- Heat the oil in a large frying pan over medium-high heat. Add the onion and cook, stirring occasionally for 5 minutes, or until the onion is soft. Add the garlic and cook for 30 seconds more. Add the kale and let it cook until it has wilted. Add the salt, pepper, and chili flakes, stir to combine, then remove the pan from the heat.1 tablespoon olive oil, 1 large red onion, 3 cloves garlic, 3 cups chopped kale, 1 teaspoon sea salt, ½ teaspoon chili flakes, ½ teaspoon black pepper
- Butter the bottom of a 12"x9" baking dish. Add ⅓ of the bread cubes then top with ⅓ of the kale mixture and ⅓ of each of the cheeses. Repeat 3 times, reserving a small handful of cheeses.1 teaspoon butter, 8 cups french bread, 2 cups finely grated gruyere, 1 cup finely grated parmesan, 2 cups finely grated white cheddar
- Whisk the eggs, milk, and dijon mustard in a medium-sized bowl. Slowly and carefully pour the mixture over the bread. The baking dish will be very full so you will need to go slow enough to give the eggs and milk time to soak into the bread. Top the strata with the remaining handful of cheese then cover tightly with aluminum foil. Either bake right away or refrigerate the strata for up to 1 day.8 large eggs, 2 cups milk, 3 tablespoon dijon mustard
- If you have refrigerated the strata remove it from the fridge. Preheat the oven to 350 degrees. Bake the strata for 45-55 minutes, or until it is puffed, browned, and set in the center. Let it stand for 10 minutes before serving.
Video
Nutrition
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Can you add sautéed mushrooms to this recipe? Also, it isn’t clear if it is baked covered with foil or not. Please clarify.
I think sauteed mushrooms would be lovely in here! And it should be baked covered. 🙂
Does this have to be covered with foil when baked or no foil?
It is baked covered with foil!