Vegetable Egg Strata Recipe
This is one of the go-to recipes I like to use at the end of the week with vegetables, bread and other ingredients that need to be used up. It is so simple to switch up the combination to include family favorites and bake for breakfast lunch or dinner. The recipe card below will include variation ideas and a button to print a formatted recipe page.
Egg strata is great for baby-led weaning and toddlers because you can cut it into easy to hold strips, it's soft, easy to eat and digest and covers several food groups all in one recipe! Please take into account possible allergies if baby has not had specific vegetables or eggs and log in a food journal if necessary. If there are ever concerns of possible food allergies, please consult your child’s pediatrician prior to introducing new foods.
Take a quick glance at the recipe card below, gather your materials, and let's get started!
Oil your baking dish to avoid sticking and crumble the bread into small pieces evenly at the bottom of the dish. You can use parchment paper to prevent sticking, however coconut oil has always worked great when I make this dish. Because I was baking this for breakfast, I used whole wheat english muffins as the base.
In a glass mixing bowl, evenly mix the cheese and cooked vegetables. (Pictured above is steamed sweet potato, kale, cauliflower and broccoli florets.) Gently fold in the egg to the rest of the mixture. I like the variation of egg whites and yolks throughout the recipe, so I don't usually blend the eggs prior to adding to the bowl.
Use a fork or silicone spatula to gently pour the mixture evenly over the bread. Spread the mixture to fill holes and sprinkle basil over the top. Let stand for one minute to let the mixture soak into the bread.
Bake at 375f for 20 minutes. I like to remove the bake from the dish right away and allow to cool on a cutting board or cooling rack.
Cut into desired portion sizes and enjoy! My kiddos like to eat these bite-sized, so I usually cut them into 1"x1" squares served with a side of fruit.
Vegetable Egg Strata
Prep Time:10 min
Cook Time:20 min
Serves:4
Ingredients
- ½ tbsp Olive Oil (if roasting vegetables)
- 1 ½ cups cooked vegetables of choice
- Example veggie combo is: 1 cup sweet potatoes with ½ cup kale, broccoli, and diced carrots
- 1 tsp basil (or herb of choice)
- ½ cup shredded cheese
- 1 ½ cups breadcrumbs
- I used approximately 1 ½ whole wheat english muffins torn into pieces
- You will also need:
- 8x8 baking dish
- Oil to grease baking dish (I use coconut oil)
- Utensils, dishes, pans for cooking vegetables as needed
Instructions
- Preheat Oven to 190c / 375f
- Grease the sides and bottom of an 8x8 baking dish
- Break bread into small pieces to evenly coat the bottom of the baking dish
- Dice vegetables and cook until soft via steaming, baking or frying in olive oil until soft or wilted
- Add cheese and cooked vegetables to a mixing bowl and fold in eggs evenly
- Pour mixture over the top of the bread in the baking dish and spread evenly
- Allow to rest for one minute while the bread begins to soak up the egg mixture
- Sprinkle ground basil or an herb best suited for your vegetable mixture lightly over the top
- Bake for 20 minutes
- Remove from dish, allow to cool briefly and cut into portions
- For toddlers it works well to cut into 1x1 squares as they cool quickly and are easy to hold
- Best if eaten immediately, but can be stored in an airtight container in the fridge for up to 2 days
Notes & Variations
- Add in additional protein like bacon pieces, turkey sausage, or cooked beans
- Create a spicy dinner favorite by using a base of cornbread with a combination of peppers, onions and black olives. Top with a dollop of sour cream and green onions and enjoy.
- The combinations are endless
I hope you try this easy and delicious recipe with your own combinations and let me know if you find a favorite!
Jodi