Veggie Harvest Strata
2 cups sourdough bread or gluten free bread of choice, cut into cubes
2 small red peppers, diced
1/2 cup sliced mushrooms
2 small sweet potatoes, peeled and sliced – or red potatoes, butternut squash, etc.
1 cup baby or chopped swiss chard, kale, or any other greens
2 garlic cloves, minced
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 tablespoon fresh thyme or herbs of choice
1 cup milk or non dairy milk – we used oat milk
salt and pepper to taste
Spray a 9×13″ casserole dish with cooking spray. Add veggies, bread, garlic, mustard, sauces, olive oil, thyme, sage, and other other herbs or seasonings. Toss to combine
In a large bowl, whisk the eggs until fluffy. Add the milk or non dairy milk. Season with salt and pepper and whisk until thoroughly mixed. Carefully pour the milk mixture over the vegetables in the baking dish taking care to soak all the bread evenly. Refrigerate for 30 minutes or until ready to bake.
Bake in at 350°F oven for 45-50 minutes or until cooked through and browning on edges and top.
Allow to sit for 10-15 minutes before serving. Enjoy!