Brussels Sprouts, Mushroom & Goat Cheese Breakfast Casserole

Loaded with eggs, bread, goat cheese, and veggies, this breakfast casserole, ceaselessly identified as a strata, is hearty ample to launch the day. It’d be equally welcome served with a straightforward inexperienced salad at supper time, or as a facet dish as a part of a extra lavish holiday feast.

Photography Credit:
Sarah Fritsche

Every dwelling cook dinner has on the very least one dish they’ll practically make of their sleep. For me, that’s strata, which is de facto a breakfast casserole made with layers of toasted bread, greens (or meat) and cheese soaked in an egg custard.

It’s the supreme dish for breakfast, brunch, or dinner and embodies my favorite model of dwelling cooking: rustic, adaptable, and simple to make ahead. All of that methodology much less stress when mealtime rolls spherical.

What’s on this strata?

I make this vegetarian breakfast casserole with mushrooms and Brussels sprouts, flavored with a success of onion, garlic, and thyme.

For the bread, sourdough is my stride-to. As for cheese, I take care of how the grassy tang and refined barnyard funk of new chèvre performs with the earthy mushrooms and bitter sprouts, so I dot the strata with correct dollops of the brand new goat’s milk cheese.

Strata is incredibly flexible, so while you’ve made just a few, that you just would be capable to most seemingly have the choice to in actuality launch to own enjoyable by taking part in spherical with varied fillings, utilizing varied forms of bread, or swapping out one cheese for one other.

Mix It Up: Recommendations to Adapt Breakfast Casseroles

If goat cheese isn’t your ingredient, that’s magnificent! Don’t like Brussels sprouts? Lag away them out! No longer keen on sourdough? Any rustic country-model loaf will work.

Cheese Swaps:

  • Crumbles of briny feta
  • Grated Parmesan
  • Smoked mozzarella
  • Shredded Gruyère
  • Emmental

Vegetables Swaps:

  • Double down on mushrooms
  • Toss in a handful of spinach, swiss chard, or kale
  • Deplete chunks of leftover roasted delicata or varied winter squash

Bread Swaps:

As a longtime San Francisco resident, I’m obligated to make use of sourdough in my recipes. Upright kidding, however I in actuality acquire take care of the tang of a correct sourdough loaf and for all time own some on-hand in my kitchen.

  • Tender and buttery brioche
  • Croissants
  • Nation loaf
  • Sandwich bread? If that’s what you own got, use it!

Strata: The Most life like likely Receive-Forward Meal

Strata is easiest when served warm, however it absolutely’s additionally gorgeous dang correct at room temperature. I don’t include to freeze my stratas, however by methodology of time-saving acquire-aheads, you own got choices.

Step by Step: That that you just would be capable to most seemingly toast the bread and sauté the mushrooms and sprouts one to 2 days ahead.

All at Once: Assemble the final shebang the night sooner than you intend to bake it. For this methodology, while you’ve cooked the veggies within the skillet, assemble the strata in a 9×13-high-tail glass baking dish. Quilt and store the baking dish within the refrigerator overnight (don’t dread; the bread loves the additional long soak within the custard). The next morning, space the baking dish on the counter while the oven warms up, and bake in line with the recipe instructions.


  • Easy Breakfast Casserole
  • Breakfast Casserole with Butternut Squash and Kale
  • Ham and Cheese Breakfast Casserole
  • Asparagus and Artichoke Breakfast Casserole
  • Biscuits and Gravy Casserole

Brussels Sprouts, Mushroom & Goat Cheese Breakfast Casserole Recipe


  • 8 oz (1/2 of a 1-pound loaf) sourdough bread
  • 2 tablespoons olive oil
  • 1 cup finely chopped yellow onion
  • 1 pound cremini or button mushrooms, trimmed and quartered
  • 2 teaspoons salt, divided
  • 1 pound Brussels sprouts, trimmed and quartered
  • 2 teaspoons minced garlic
  • 1 tablespoon new thyme leaves, chopped
  • Pinch overwhelmed red chile flakes
  • 8 neatly-organized eggs
  • 1 pint (2 cups) half of-and-half of
  • 1/2 teaspoon freshly ground sunless pepper
  • 6 oz goat cheese, crumbled


1 Preheat the oven to 375℉.

2 Dice and toast the bread: Lower the bread into 1-high-tail cubes. Unfold the cubes evenly onto a parchment-lined baking sheet, and toast within the oven till blooming golden and crisp, about 10 minutes.

3 Cook dinner the greens: Location a neatly-organized cast-iron or oven-proof skillet over medium-excessive warmth. Add the oil. Once it shimmers, add the onions and cook dinner till softened and translucent, about 3 minutes.

Add the mushrooms and 1/2 teaspoon of salt. Cook dinner till soft and most of their liquid has been released, about 7 minutes. Add the Brussels sprouts, and one other 1/2 teaspoon salt, and cook dinner till blooming soft and the pan is largely dry, one other 7 minutes.

Scramble within the garlic, thyme, and overwhelmed red chile flakes; cook dinner till aromatic, one other 30 seconds.

4 Add the bread: Add the toasted bread cubes to the skillet and toss till mixed with the mushrooms and Brussels sprouts. Grasp from warmth and space apart.

5 Receive the custard: In a neatly-organized mixing bowl, bolt together the eggs, half of-and-half of, 1 teaspoon salt, and pepper.

6 Manufacture the strata: Pour the custard excessive of the bread mixture and let sit for on the least 30 minutes so the bread cubes can take within the custard. Scramble the mix as soon as in a while to be definite that custard is dispensed evenly. Dot the top of the strata with the crumbled goat cheese.

7 Bake the strata: Switch the skillet to the oven and bake the strata till puffed, golden brown, and space within the middle, about 45 minutes.

8 Support: Revel in warm or at room temperature with a salad or by itself.

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Sarah Fritsche

Sarah Fritsche is a San Francisco-essentially essentially based food author and recipe developer. For over adecade she used to be a team author with ​The San Francisco Myth​’s James BeardAward-a success Food crew, the build she reported on the Bay Station’s food scene,interviewed culinary luminaries, at the side of Nigella Lawson, Dorie Greenspan, andJacques Pépin, and headed up ​The Myth​’s test kitchen.

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