Get the Recipe Overnight Vegetarian Breakfast Strata with Potatoes and Fontina
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4.9
27 reviews
Excellent
Get the Recipe Overnight Vegetarian Breakfast Strata with Potatoes and Fontina
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Rich, savory vegetarian breakfast strata is layered with thick Italian bread, crispy potatoes, warm herbs and lots of fontina cheese! Baked in a creamy egg base, it's a crowd favorite for weekend brunch or special holiday breakfasts.
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Ingredients
- 4 Tablespoons butter divided
- 24 ounces red potatoes diced, ¼ inch
- 1 cup shallot diced, approximately 2 large bulbs
- 6 cloves garlic minced
- 2 Tablespoons fresh Rosemary finely chopped
- 1 Tablespoon fresh thyme chopped
- ¾ cup dry white wine
- 8 large eggs
- 2 cups half-and-half
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper or to taste
- 2 Tablespoons fresh parsley chopped
- 10-12 lices Italian Bread or Sourdough day old; see notes
- 12 ounces fontina cheese small dice
- ¼ cup shredded parmesan cheese*
Instructions
- Grease a 9x13 baking dish with 1 tablespoon softened butter. Bring a large stockpot of salted water with diced potatoes to a boil; cook for about 4 minutes, until potatoes are easily pierced with a fork. Drain and set aside.
- In a large skillet, melt the remaining butter (3 tablespoons) over medium-high heat. Add fork-tender potatoes, stirring to coat in the butter, then saute for 10-12 minutes until golden brown. Stir infrequently to encourage browning.
- Reduce heat to medium, stir in chopped shallot; cook for 2 minutes. Then add garlic, rosemary, and thyme and season with salt and pepper, to taste. Cook for an additional 2 minutes, then transfer this potato mixture to a separate mixing bowl.
- Return the empty skillet to heat and slowly pour in the wine to deglaze the pan. Bring to a simmer over medium heat until the liquid is reduced by about half. Remove from heat and let cool.
- Meanwhile, whisk together eggs, half-and-half, salt, pepper, parsley. Whisk in the wine reduction once its cool enough.
- In the 9x13 baking dish, place about 5 bread slices in a single layer, cutting to fit as needed. Layer half of the potato mixture on top of the bread, and about 4 ounces (1/3 of the total amount) of cubed fontina. Place another layer of bread on top, with the remaining potatoes, and then an additional 4 ounces of cheese. Reserve the remaining cheese for later. Pour egg mixture over the layers evenly.
- Cover the strata with plastic wrap, pressing it flush against the top. Place in fridge overnight. For best results, weigh down the top of the strata with items in your fridge (boxes of stock work great, or leftover containers).
- The next morning, before baking, bring the strata to room temperature for about 20-30 minutes. Preheat oven to 325°F. Remove plastic wrap and sprinkle the remaining fontina and parmesan cheese on the top of the strata. Bake uncovered for 65-70 minutes until golden brown.
- Let the strata rest and set up for at least 5-10 minutes before serving. Store any leftovers in the fridge, covered or transferred to an airtight container. Reheat in the microwave or oven.
Equipments used:
Notes
- If your bread is fresh, place in a single layer on a baking sheet and dry it out in the oven at 200°F for approximately 30 minutes, flipping halfway through.
- If you're using dried herbs, halve the amount.
- This recipe is adapted from The Cookbook Critic.
- *Look for cheese specifically labeled vegetarian, if needed.
Nutrition Information
Show Details
Calories
692kcal
(35%)
Carbohydrates
65g
(22%)
Protein
31g
(62%)
Fat
33g
(51%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
0.2g
Cholesterol
251mg
(84%)
Sodium
1328mg
(55%)
Potassium
793mg
(23%)
Fiber
4g
(16%)
Sugar
11g
(22%)
Vitamin A
1188IU
(24%)
Vitamin C
14mg
(16%)
Calcium
436mg
(44%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 692 kcal
% Daily Value*
| Calories | 692kcal | 35% |
| Carbohydrates | 65g | 22% |
| Protein | 31g | 62% |
| Fat | 33g | 51% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 251mg | 84% |
| Sodium | 1328mg | 55% |
| Potassium | 793mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 1188IU | 24% |
| Vitamin C | 14mg | 16% |
| Calcium | 436mg | 44% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
27 reviews
Excellent
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