Season’s Eatings: Strata Recipe

Assemble this egg casserole on Christmas Eve, then bake the next day for a tasty, easy brunch.


Photo: Karen DB Photography

“Getting ready for Santa is usually a late-night affair in our house. So when my sister-in-law brought this delish make-ahead dish to our Christmas morning breakfast, I had to have the recipe. The fact that we can slide vegetables into an a.m. meal is a bonus!”

—Christi Young, editorial director, HONOLULU and HONOLULU Family magazines



  • Olive oil for sautéing
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 3 cups sliced mushrooms
  • 1 whole wheat baguette, cubed
  • 8 eggs plus 8 egg whites
  • 2 cups low-fat or skim milk
  • 1 tablespoon Dijon mustard
  • 10 ounces steamed or thawed frozen broccoli
  • (or vegetable of your choice)
  • ⅓ cup shredded Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup grape tomatoes, sliced
  • 1 tablespoon Italian seasoning
  • ½ teaspoon garlic salt
  • ½ teaspoon pepper


SEE ALSO: 🥞 Keiki in the Kitchen: 3 Breakfast Recipes from Cafe Kaila



  1. Sauté onions in olive oil until translucent.
  2. Add garlic and cook another minute. Transfer to a bowl to cool.
  3. Heat olive oil and sauté mushrooms until they release their water, about 6 to 7 minutes. Cool.
  4. Grease an oval baking dish with olive oil or butter. Arrange bread cubes on the bottom.
  5. In a large bowl, beat the eggs and egg whites, then mix in milk and mustard.
  6. Add all vegetables, cheeses, Italian seasoning, garlic salt and pepper.
  7. Pour mixture over bread, saturating it.
  8. Cover and refrigerate overnight.
  9. Preheat the oven to 350 degrees.
  10. Uncover strata and bake for 55 minutes to an hour until lightly browned.

Adapted from Ellie Krieger/Food Network.