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Closeup of a Veggie Breakfast Strata
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5 from 5 votes

Veggie Breakfast Strata

Looking to kickstart your morning with something tasty and easy? Enter my Veggie Breakfast Strata! It's a delightful mix of kale, tomatoes, eggs, and cheese that'll fill you up and fuel your day. Adding biscuits gives it that extra oomph, making it a breakfast + brunch favorite that your whole family will love with its simple yet fancy vibes! Vegetarian, Gluten-free, Overnight + Make Ahead Options!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Breakfast, Brunch, Main Course
Keyword: baked, breakfast, brunch, easy, eggs, holidays, kale, spinach, strata, tomatoes, veggies
Servings: 8 servings
Calories: 440kcal
Author: Shanika

Ingredients

  • 1 (16 oz) can organic biscuits, store-bought or homemade
  • 2 cups Almond milk, room temp.
  • 10 large eggs, room temp.
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried parsley
  • 1 teaspoon ground mustard
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • 3 cups spinach, chopped
  • 2 cups chopped kale
  • 2 cups shredded Sharp Cheddar
  • 2 cups roasted tomatoes

Instructions

  • To start, simply lightly grease a medium baking dish (9 x 13″) with butter or cooking spray and pre-heat your oven to 400 degrees Fahrenheit.

PREPARE THE BATTER:

  • In a large bowl, whisk together the eggs, milk, and herbs + seasonings. Set aside.

PREPARE THE BISCUITS:

  • If using store-bought biscuits, remove from can and cut each biscuit dough into 4 triangular pieces until all pieces are cut.
  • Add your biscuits pieces into the baking dish and spread around evenly then pour the batter mixture atop pieces. NOTE: It's OK if biscuits float to the top at this point.
  • Next, add the following: chopped spinach, kale, cheddar cheese, and roasted tomatoes. For an extra layer, you can add additional cheese, if desired.
  • Bake the strata for 20 minutes (while loosely covering with foil), then remove foil and continue baking for the remaining 25 minutes or until edges are golden brown (or slightly dark brown, if preferred) and the center is set.
  • Remove from oven and let it rest for 10 minutes before slicing and serving.
  • Bon Appetit!

Notes

  • OVERNIGHT + MAKE AHEAD: To do this, you'll literally follow all of the assembly steps and instead of adding it to oven to bake, you'll simply wrap your baking dish well and refrigerate overnight or for at least 8 hours before removing it the next day and letting it sit at room temp for 20 minutes or so and then baking it. Wallah!
  • STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days. Baked strata can be frozen for up to 2 months. Simply thaw out in the refrigerator overnight before leaving it at room temp. for 30 minutes and then heating in the oven.
  • ADDITIONAL INGREDIENTS: While this recipe calls for sharp cheddar, spinach, kale, and tomatoes as the star ingredients, you can also create more savoriness by adding bacon + chicken (for a meat option), bell peppers, parmesan, mozzarella, gouda, or other cheeses if your heart desires. It's truly up to you!
  • BISCUITS: If using a store-bought version, I highly recommend using Annie's or Immaculate. Speaking of making your own biscuits, I highly recommend trying this Homemade Buttermilk Biscuit recipe by Sally's Baking Addiction! 

Nutrition

Calories: 440kcal | Carbohydrates: 34g | Protein: 19g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 233mg | Sodium: 1297mg | Potassium: 361mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3633IU | Vitamin C: 20mg | Calcium: 410mg | Iron: 4mg