Cheesy, pillowy, and deeply satisfying, this vegetarian breakfast strata, layered with sauteed shallots, chard, and aged cheddar or Gruyere, can be prepped and assembled the day before and popped into the oven the next morning. Baked in a 9-inch x 13-inch baking pan, this recipe yields 8 generous main course servings or 12 smaller portions. Perfect for holiday entertaining or serving a crowd!
Recipe by Laura // A Beautiful Plate on November 27, 2019
Prep time: PT25M
Cook time: PT60M
Total time: PT145M
Rating
4.44 stars (23 reviews)
Keywords
chard strata, cheese strata, how to make a strata, overnight strata recipe, vegetarian breakfast strata recipe, vegetarian strata ingredients, what is a strata
Ingredients
1 large bunch Swiss chard (stems stripped and thinly sliced, and leaves cut into small pieces)
4 tablespoons (2 oz) unsalted butter (plus more for greasing)
2 large shallots (about 6 oz) (finely chopped)
kosher salt
freshly ground black pepper
12 large eggs
3½ cups (28 oz) whole milk
2 tablespoons (30 g) Dijon mustard
½ teaspoon freshly grated nutmeg
½ teaspoon kosher salt
12 ounces day old good-quality bread (roughly 1 baguette, cut into 1-inch pieces)
Prepare the Day Before: Heat the butter in a 12-inch skillet over medium heat until melted and lightly bubbling. Add the shallots and pinch of salt and sauté, stirring frequently, until softened, 3 to 4 minutes. Add the chard stems and cook, stirring frequently, for an additional 4 to 5 minutes. Add the chopped chard greens and another pinch of salt, and sauté, flipping the greens with tongs, until wilted and tender, about 5 minutes. Remove from the heat and season to taste with salt and freshly ground black pepper. Cool to room temperature before using.
In a large bowl, whisk together the eggs, whole milk, Dijon mustard, nutmeg, and kosher salt. Distribute half of the bread cubes in the buttered dish, top with half of the cooked green mixture, and sprinkle with half of the shredded cheese. Repeat with the remaining bread, greens, and cheese to create two layers. Pour the egg custard evenly over the top. Cover tightly with foil and refrigerate overnight (or a minimum of 1 hour, if baking the day).
Bake the Strata: Remove the strata from the fridge and allow to sit at room temperature as the oven preheats or at least 30 minutes. It will have thickened considerably overnight.
Preheat oven to 350°F (176°C) with a rack in the center position. Bake uncovered for 55 to 65 minutes or until puffed, golden, and cooked through. Allow the strata to cool on a rack for 5 to 10 minutes before serving.
Leftovers can be covered and refrigerated for 3 to 4 days. Serve cold, at room temperature, or reheat in short intervals in the microwave or in a 325°F (162°C) oven.
Nutitrion
Serving Size: 1 serving
Calories: 309 kcal
Carbohydrates: 21 g
Protein: 19 g
Fat: 17 g
Saturated Fat: 8 g
Cholesterol: 221 mg
Sodium: 698 mg
Sugar: 3 g
Unsaturated Fat: 7 g
Reviews
Debra on 2022-11-12 (5 stars): Fantastic. Made this for a brunch today. Looked gorgeous. Smelled great. A huge hit.
Amy Sullivan on 2021-11-07 (5 stars): I served this yesterday at brunch and it was a big hit! I added a pound of veggie sausage, some cremini mushrooms, and a little fresh thyme. Will absolutely make this again.
Julia Anne on 2020-03-14 (5 stars): I have been meaning for months to thank you for this. It is the easiest, most flexible, delicious starts. I’ve made it over and over, never with the same ingredients but always with amazing results. Today was baby bok choy and asparagus with sharp cheddar and parm, last time was spinach mushrooms and artichoke hearts topped with Roma tomatoes and goat cheese, before that traditional spinach and mushroom. I always freeze some in individual portions and it defrosts beautifully for a quick weeknight dinner when the rest of the family is having meat. Thank you for sharing this wonderful recipe!!
