Breakfast Strata (Savory Bread Pudding) | Cook for Your Life
savory strata breakfast bread pudding

Breakfast Strata (Savory Bread Pudding)

4.8
Rated 4.8 out of 5
4.8 out of 5 stars (based on 16 reviews)
Clock Icon for Prep Time 45 min prep
Person Icon for Serving Size 8 servings
Carrot Icon for Number of Ingredients Size 9 ingredients

This bread-and-egg strata is a savory bread pudding that makes not only a wonderful weekend breakfast, but also a great snack or, when paired with a simple salad or soup like our...

Ingredients

  • 1 tablespoon olive oil
  • 2 bell peppers, chopped (about 2 cups)
  • 1 onion, chopped (about 2 cups)
  • 1 12-ounce package frozen chopped spinach, thawed
  • 12 eggs
  • 4 cups skim milk
  • 2 cups low fat shredded cheddar cheese
  • 1 loaf sliced whole wheat bread, chopped
  • Salt and pepper, to taste
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Nutrition Facts

Calories

469 cals

Fat

23 g

Saturated Fat

9 g

Polyunsaturated Fat

4 g

Monounsaturated Fat

7 g

Carbohydrates

32 g

Sugar

11 g

Fiber

5 g

Protein

34 g

Sodium

980 mg

*per serving

Directions

  1. Preheat oven to 375 degrees. Lightly oil a 9x13-inch casserole dish.
  2. Warm olive oil in a large saute pan over medium heat. Add bell peppers and onion. Saute for about 15 minutes, or until soft. Add spinach and cook for about 5 minutes. Season with salt and pepper.
  3. In a large bowl, combine eggs, milk and cheese. Season with a pinch of salt and pepper. Whisk egg mixture until combined. Add bread to egg mixture and allow bread to soak. Add cooled vegetables and stir to combine.
  4. Pour bread and vegetable mixture into casserole pan, making sure to flatten the top into an even layer.
  5. Place casserole in oven, and bake for about 45 minutes, until eggs are set and middle is firm.
Recipe by Ally Zeitz, Drexel Food Lab

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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