A delicious make-ahead breakfast idea, this Vegan Breakfast Strata is full of mushrooms, peppers, sourdough bread, and plant-based crumbles! Make this strata the night before and bake it up in the morning for a flavorful, vegan breakfast.
This recipe is brought to you in collaboration with Cutting Vedge. Thank you for supporting the brands that make my blog possible!
A strata has been a staple on Easter in my family for as long as I can remember. No one wants to be cooking breakfast while the family is enjoying the gifts and chocolate from the Easter Bunny!
This strata is full of plant based crumbles from Cutting Vedge. They are easy to cook and add so much texture and flavor to this strata! I hope you'll give this recipe a try!
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Why You'll Love This Strata!
- It's a great make ahead breakfast! This strata can be made ahead of time and just hang out in the refrigerator until you are ready to bake it off and serve it!
- It's a great way to use up leftover bread! Don't throw out your leftover bread! If you love baking your own sourdough bread, or have some leftover, this is a great place to use it.
- This is a plant-based, yet filling breakfast or brunch! Since it's full of plant-based crumbles, peppers, mushrooms, and onions, it's a filling and satisfying breakfast to serve and enjoy.
What Is A Breakfast Strata?
A breakfast strata is a layered breakfast casserole. It utilizes leftover, almost stale, bread to soak up the liquids and add texture to the strata.
Traditionally, you would make a strata with an egg and milk mixture, then layer it with bread, and then add your favorite breakfast ingredients, such as bacon and sausage.
Since this is a vegan breakfast strata, we'll be using plant-based ingredients, plus lots of fresh veggies!
Ingredients In A Vegan Breakfast Strata
- Cutting Vedge Crumbles- You'll need one package, or 8 ounces, for this recipe.
- Plant based egg substitute- These can be found in your local grocery store. You'll need 3 cups.
- Plant based milk- Almond milk is my plant-based milk of choice, but you can use soy milk, oat milk, or coconut milk. Make sure it is unsweetened and has no flavor.
- Vegan cheese- 2 cups of your favorite vegan cheese. A cheddar style cheese is preferred here.
- Mushrooms- Cremini or button mushrooms.
- Peppers- Red, yellow, or orange bell pepper.
- Olive oil- To saute the Cutting Vedge Crumbles in.
- Sourdough bread- If you make your own sourdough bread, use that! You'll need 4 cups.
What Are Cutting Vedge Crumbles?
Cutting Vedge crumbles are a plant-based crumble that is a great substitute for ground meat. It is made of artichokes, and is gluten free, dairy free, soy free, and made of only clean ingredients.
They are so delicious and so full of flavor! Cutting Vedge crumbles add a meaty texture to this strata to make it even more filling.
How To Make Vegan Breakfast Strata
With cooking spray or olive oil, grease the 9x13 inch baking dish. Cut the sourdough bread into cubes and place the cubes in the baking dish. Set that aside. Mix together the egg substitute, granulated garlic, and the almond milk. Set that aside.
In a saute pan, add two teaspoons of olive oil. Add the diced peppers, diced onions, sliced mushrooms, and frozen Cutting Vedge crumbles. The crumbles should be kept frozen until you are ready to cook them. Sauté the mixture for 3-4 minutes or until the onions and peppers just start to get soft.
Now it's time to layer everything together. Add the veggies to the baking dish with the sourdough bread. Top that with 1 cup of the vegan cheese. Add all the egg and almond milk mixture to the baking dish. Top with the rest of the cheese. Cover the baking dish with aluminum foil and refrigerate for at least 2 hours, or overnight.
In the morning, preheat the oven to 375 degrees. Bake the strata for 40 minutes, with the aluminum foil on. After 40 minutes, take the aluminum foil off and bake for another 10 minutes to brown and melt the cheese. Allow the strata to cool slightly before cutting.
What Type of Bread Is Best?
You want to use a hearty bread for this recipe. That's because the bread will be soaking up the liquid and you don't want it to fall apart.
Slice bread or sliced white bread would disintegrate into the strata. Stick with sourdough, ciabatta, French bread, or Italian bread for this recipe.
Tips and Tricks
- The strata is cooked through when there is a slight jiggle in the center, and the edges are browned.
- If the cheese starts browning too much, simply place another sheet of aluminum foil on top of the baking dish.
- Make sure to grease the baking dish well with olive oil. You don't want the strata to stick to the pan when you try to lift it out of the baking pan.
- Add more veggies! Zucchini, broccoli, corn, kale, or tomatoes can all be added to bulk up the strata even more.
- Add more protein! To make this even more hearty, add black beans to it. That will give it a more Mexican inspired flavor as well!
Frequently Asked Questions
Yes! You can put the strata together the night before and cover it. Let it hang out in the refrigerator until the morning and then bake it off. You can also bake the strata and then freeze it. Allow the strata to defrost in the refrigerator and then reheat it in the oven for 10-15 minutes.
As this recipe is written, it is not gluten free. You can use a gluten free sourdough bread or another hearty gluten free bread instead of sourdough.
If there are leftovers, keep them in an airtight container in the refrigerator. To reheat, place them in a microwave safe bowl for 1-2 minutes or until heated through. You can also reheat this strata in the oven for 10-15 minutes until it is heated through.
Other Recipes To Try!
Did you love this Vegan Breakfast Strata? And don't forget to tag me on social media here on Instagram or Facebook and share this recipe on Pinterest! Thanks for sharing this journey with me and enjoy these delicious recipes!
📖 Recipe
Vegan Breakfast Strata
Ingredients
- 4 cups Sourdough Bread Cubed
- 3 cups Vegan Egg Substitute
- 2 cups Almond Milk Unsweetened
- 1 teaspoon Granulated garlic
- 1 cup Cremini Mushrooms Sliced
- 1 cup Red Bell Pepper Diced
- 1 cup Onion Diced
- 2 cups Vegan Cheddar
Instructions
- With cooking spray or olive oil, grease the 9x13 inch baking dish.
- Cut the sourdough bread into cubes and place the cubes in the baking dish. Set that aside.
- Mix together the egg substitute, granulated garlic, and the almond milk. Set that aside.
- In a saute pan, add two teaspoons of olive oil. Add the diced peppers, diced onions, sliced mushrooms, and frozen Cutting Vedge crumbles. The crumbles should be kept frozen until you are ready to cook them. Sauté the mixture for 3-4 minutes or until the onions and peppers just start to get soft.
- Add the veggies to the baking dish with the sourdough bread. Top that with 1 cup of the vegan cheese. Add all the egg and almond milk mixture to the baking dish. Top with the rest of the cheese.
- Cover the baking dish with aluminum foil and refrigerate for at least 2 hours, or overnight.
- In the morning, preheat the oven to 375 degrees.
- Bake the strata for 40 minutes, with the aluminum foil on. After 40 minutes, take the aluminum foil off and bake for another 10 minutes to brown and melt the cheese. Allow the strata to cool slightly before cutting.
Notes
- The strata is cooked through when there is a slight jiggle in the center, and the edges are browned.
- If the cheese starts browning too much, simply place another sheet of aluminum foil on top of the baking dish.
- Make sure to grease the baking dish well with olive oil. You don't want the strata to stick to the pan when you try to lift it out of the baking pan.
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