Cheesy Egg Strata Dairy and Gluten Free

This Easy Cheesy Veggie Egg Strata recipe is so simple to whip up, and can be fully assembled the night before so all you have to do in the morning is pop it in the oven.

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This Easy Cheesy Veggie Egg Strata recipe is so simple to whip up, and can be fully assembled the night before so all you have to do in the morning is pop it in the oven.

Prep Time2

Cook Time40

Total Time2 40

Course: Appetizer

Cuisine: Muffins

Servings:

Calories: 337kcal

Author: My Dairy Free Gluten Free Life

Ingredients

1 8 oz loaf gluten-free bread torn or chopped into roughly 1" cubes You can use pre-made bread, or make your own gluten-free bread (link here)
1/2 cup sliced green onions
2 cups fresh cooked asparagus
1 cup peas - can use fresh or frozen
2 cups Plant cheese I use Daiya
5 beaten eggs, organic
2 1/2 cups non-dairy milk. Unsweetened soy or almond work well.
2 tbsp dry mustard
salt and pepper to taste

Instructions

Grease a rectangular glass baking pan.
Whisk together the eggs, milk, mustard, salt, and pepper. Fold in the asparagus, peas, onions, and cheese.
Layer the bread cubes on the bottom of the baking pan.
Pour the egg mixture on top so that all the bread cubes are saturated with the egg mixture.
Cover and refrigerate at least 2 hours, and 24 hours max.
Uncover and bake in a 325 oven for 40 minutes.
Let stand for 10 minutes before serving.

Notes

This is delicious warm from the oven, but can also be served cold as leftovers!

For a kid-friendly twist, you can also pour the egg mixture over small bread cubes in individual muffin tins. It's easy to serve and eat that way, and kids will love the bite-size strata! If you're making it in a standard size muffin tin, bake at 375 for 15 minutes.

Nutritional values are based on one serving

Nutrition