finished zucchini mushroom strata
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Cheesy Zucchini and Mushroom Strata (The Best Breakfast Bake)

ByPaige
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Why Strata Should Be the Next Viral Breakfast Casserole

If you’ve never heard of a strata, you’re not alone. This humble breakfast casserole hasn’t had its viral moment yet—but it deserves one. Why? Because it’s pure genius.

A strata combines three of the coziest ingredients around: bread, cheese, and eggs. Chances are, you already have everything you need in your kitchen—no special grocery run required. Plus, it’s a brilliant way to use up odds and ends: day-old sourdough, the last slices of sandwich bread, or even that rustic boule that didn’t turn out Instagram-worthy.

A Use-What-You-Have Recipe

One of the best things about strata is how flexible it is. The base is simple enough to welcome just about any add-in—as long as you avoid anything watery (there’s a reason cucumber casseroles never caught on).

Got extra roasted veggies or leftover bacon? Toss them in. At our house, we roast pans of sweet potatoes, cauliflower, and radishes, and the stragglers often find their way into breakfast bakes like this. When your fridge is full of limp veggies begging to be used, a strata becomes your secret weapon for turning waste into something wonderful.

The same goes for cheese. Sharp, mellow, crumbly, or creamy—it almost doesn’t matter. This version came together because my mom handed me a chunk of beer-infused cheddar that was a little too rich to enjoy on its own. I paired it with sautéed zucchini and mushrooms from a summer squash surplus, and something just clicked. That combo took me back to the first real recipe I ever served at a holiday gathering.

How to Serve (and Double!) Your Strata

This recipe comfortably feeds four, especially with sides like hash browns, bacon, or a simple salad. We served ours with arugula and tofu for a light dinner twist.

Feeding a bigger crowd? Doubling the recipe is easy. Swap your 8×8 pan for a 9×13 baking dish, and here’s the trick: even though it’s a larger batch, it often cooks faster because it’s spread out more. Start checking for a golden top and set center at around 40 minutes.

The Bottom Line

Strata checks all the boxes: budget-friendly, make-ahead friendly, endlessly customizable, and cozy enough to win over any crowd. Whether you’re hosting brunch, cleaning out the fridge, or just craving something hearty, this is your sign to turn your odds and ends into a delicious, memory-making meal.

Use-What-You've Got Cheesy Zucchini and Mushroom Strata
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Use-What-You’ve Got Cheesy Zucchini and Mushroom Strata

Servings

4

servings
Total time

1

hour 

This easy, cheesy zucchini and mushroom strata is the perfect clean-out-the-fridge brunch—savory, cozy, and full of fresh flavor.

Equipment

  • One Eight-Inch Brownie Tin

  • The Filling

  • ½ cup (heaping) of baby bella mushrooms

  • ½ cup (heaping) zucchini or yellow squash

  • 2-3 spring onions (greens and whites)

  • 1 cup of shredded cheese (we used cheddar infused with beer for added flavor)

  • The Base

  • 2 cups diced French baguette or stale bakery bread

  • 4 large eggs

  • 3/4 cup milk

  • ¾ cup milk

  • ¼ tsp salt

  • ¼ tsp paprika

  • ⅛ tsp garlic (a very generous pinch)

  • ⅛ tsp onion powder (a very generous pinch)

  • ¼ tsp dijon mustard

Directions

  • Grease the 8-inch tin.
  • Saute the veggies in a drizzle of olive oil or a tablespoon of butter until tender. If they’re a bit wet, you may want to blot them with a paper towel. However, I skipped this step and it turned out fine.
  • Toss the bread cubes in with the veggies.
  • Put the veggies and bread into the prepared tin. Sprinkle cheese evenly over top.
  • Preheat your oven to 375 degrees. You could do this first, but the goal is to allow your veggies some time to cool so that the eggs don’t cook when you combine the two.
  • Scramble the eggs with the milk and seasonings.
  • Evenly pour the egg mixture over the filling.
  • Bake for 45 minutes* total, covering with foil halfway through.
    –––You may want to check the strata about 40 minutes in. You know it is done when it is golden brown and the center doesn’t jiggle at all. Also, a knife should come out clean, other than a bit of grease from the cheese.

Notes

  •  Have fun with flavor! Some diced peppers would be delicious, or a handful of crispy bacon or crumbled sausage. Fresh herbs would brighten it up.

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