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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Easy peasy. I will go easier on the cheese next time. Really good otherwise.
Hi, was the Kale Strata made with curly kale or black kale? I am planning to add this to our Vegetarian Thanksgiving dinner. Looks SO good!
I like to use curly kale!
How many ounces of bread is 8 cups? Since it’s cubed, I’m thinking maybe just one loaf?
One loaf should do it. 🙂
Looking for a strata type dish to do for a finger food brunch, this sounds yummy. I like that you added Dijon and chili flakes. I often add a hint of Tajin. I was taught quiche ratio was 3:1, I see yours is 4:1. Do you think this is firm enough to cut into 2×2 squares? Thank you.
If you want to cut it into squares, I would go with a 3-1 ratio. 🙂
Can you make this and freeze it
I’m honestly not sure as I’ve never tried to freeze a strata before.
Hi Kristen! I had this at someone else’s place and it was amazing. I’m trying to make a smaller pan; do you have any insight on baking time for half? About the same? Thanks!
I haven’t tested making half the recipe, but the baking time will most likely be reduced – but not by half. I would check on it after half an hour then keep checking every 5 minutes until it’s done. It should be puffed up, not jiggly in the center, and golden brown on top when it’s cooked.
My husband hates kale would there be something I could substitute? This recipe looks amazing. I love breakfast dishes.
Spinach is also great in this recipe!
this was linked in a recent post on foodcrush, so happy to have found it, I have a more basic breakfast caserole recipe that’s become a bit tired and this looks like a great alternative, thank you!
It’s so fun to switch up old favorites, isn’t it?! I hope you like the recipe as much as we do!
When you cube the French bread do you include the crust?
Yep, I always do! 🙂
So I’m trying to make this today abd I think I may have added too much bread? Should the bread be totally soaked before baking or is it okay if some(towards the top) isn’t ?
It’s ok if not every piece is totally soaked. You could try mixing it up a little more so the more soaked and less soaked pieces mix together. 🙂
I just found this recipe and made this dish for a fall brunch in Northern California where kale is growing like crazy, Thanks! go
Awesome! Yay for lots of kale!!
Do you remove the foil before baking? Looks so yiu and thanks for sharing!
Yes, you do. Sorry that wasn’t clear!
Would like to work up a gluten free version.
If you do let me know how it turns out!
Why oh why do i do this to myself at this time of day. This looks amazing and definitely the best cheesy eggy bread thing I have ever seen.
Making this for Christmas Eve today! Hopefully its as delicious as it looks:)
Hope you loved it as much as I do!!
Thanks, Liz!!
This looks seriously delicious! I’d definitely love to wake up to this:)
Thank you so much, Ginnie!