Overnight Breakfast Strata Recipe
If you’re looking for a savoury vegan brunch option, this Overnight Breakfast Strata Recipe is it! Loaded with sautéed veggies, hearty bread, plant-based cheese, and veggie bacon, all baked in a silky tofu egg base, it’s a total crowd-pleaser.
Tofu is definitely my favourite egg substitute for breakfast recipes. I’ve tried the store-bought substitutes in the past, but tofu keeps it simple—and it’s a lot cheaper too! I use it in Easy Vegan Quiche and Vegan Frittata, and it’s also the binder in this overnight breakfast strata recipe. If you’ve never had a strata, think of it kind of like a savoury Overnight Baked French Toast Casserole or bread pudding. Instead of loading the bread-and-custard mixture with fruit and sweet ingredients, it’s full of veggies and cheese!
Why This Overnight Breakfast Strata Is Perfect for Holidays (and Weekdays Too!)
This breakfast strata recipe is such a multitasker, I think you’ll find yourself making it again and again! Here’s why I love it.
- Get the prep work done in advance. If you’re not a morning person, you will appreciate that all the hard work is done the night before! In the morning, all you have to do is bake.
- An all-day kind of recipe. Stratas are a classic breakfast or holiday brunch option, but there’s no reason you can’t enjoy this recipe for dinner too!
- Freezes beautifully. This breakfast strata recipe is also fantastic for meal prep. It stores well in the fridge and the freezer, so I love baking a pan, cutting it into pieces, and popping them in the freezer for heat-and-eat weekday breakfasts.
Notes on Ingredients
Grab these ingredients and you’re well on your way to making this vegan breakfast strata recipe! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Vegetable Filling:
- Olive oil
- Yellow onion
- Red bell pepper – Orange or yellow bell pepper also work.
- Mushrooms – I recommend white mushrooms or cremini mushrooms.
- Baby spinach – This wilts into the filling and has a milder flavour than regular spinach.
- Salt and black pepper
Vegan Egg Base:
- Silken tofu – Silken tofu is a must! It has a smoother texture that works perfectly when you want to make it into a vegan custard for strata and quiche.
- Nutritional yeast
- Chickpea flour – This helps achieve the right baked egg texture.
- Seasonings – Ground turmeric, garlic powder, salt, and black pepper.
- Vegan milk – Any variety, as long as it’s unsweetened and unflavoured.
Assembly:
- Bread – Cubed day-old bread, preferably a hearty, crusty variety. (My No-Knead Bread is perfect!)
- Vegan cheese – Get a block of cheese and cut it into cubes rather than using shreds. This gives you pockets of melty cheesy goodness.
- Vegan bacon – You can use homemade Crispy Vegan Bacon or your favourite store-bought variety.
How to Make This Breakfast Strata Recipe
Here’s a step-by-step guide to making a vegan breakfast strata.
- Sauté the vegetables. Heat the oil in a skillet set over medium heat, then add the onion and cook for 3 to 4 minutes to soften. Stir in the bell pepper and mushrooms, season with salt and pepper, and cook for 6 to 8 minutes, until the mushrooms are starting to brown. Stir in the spinach until it wilts.
- Make the vegan egg. Puree all of the ingredients in a blender or food processor.
- Assemble. Add half the bread to a greased casserole dish, then add half the sautéed veggies. Repeat the layers and then pour the tofu egg mixture on top. Press the bread cubes into the egg and scatter the vegan cheese over the top.
- Chill. Cover and place the casserole dish in the refrigerator for at least 8 hours.
- Prepare. Take the strata out of the fridge and let it sit at room temperature for 15 to 20 minutes. Meanwhile, preheat the oven to 375ºF. Cover the baking dish with foil.
- Bake. Place the strata in the oven and bake for 35 minutes, then remove the foil and bake for 15 to 20 minutes more. The center should be set and the top will be golden brown.
- Serve. Crumble the vegan bacon over the top and cool for 10 to 15 minutes. Slice and serve warm.
Tips and Variations
I’ve got a few more notes to share on this breakfast strata recipe!
- Change it up with the seasons. You can use summer vegetables like fresh corn and zucchini in the summer, asparagus in the spring, etc. The vegetable portion of this recipe is versatile!
- Make it gluten-free. My Gluten-Free Sandwich Bread would be perfect, or use your favourite store-bought gluten-free bread.
- Try a bagel strata. For a fun twist on the classic, use chunks of bagel in this breakfast strata recipe. (My Gluten-Free Bagels also work for a gluten-free version!)
- Add vegan sausage. Cook and cut your favourite vegan breakfast sausage into chunks and add that to the strata for a savoury addition.
- Blend the tofu egg mixture thoroughly. You don’t want chunks of unblended tofu in there!
What to Serve With Breakfast Strata
I think this breakfast strata is perfect with a side of fresh fruit or my Rainbow Fruit Salad with Maple Lime Dressing. This Hash Brown Recipe is a great all-purpose breakfast side too, or for something a little sweeter, try Vegan Zucchini Muffins.
How to Store Leftovers
- Refrigerator: Cover leftovers in the baking dish or transfer smaller portions to an airtight container. This breakfast strata recipe will keep up to 4 days in the refrigerator.
- Freezer: Wrap individual portions in plastic wrap, then place them in an airtight container or freezer bag. Freeze for up to 3 months; thaw in the refrigerator before reheating.
- To reheat: Warm the strata in the microwave, or heat larger portions in a covered baking dish in the oven at 350ºF, until warmed through. (The amount of time it will take depends on the amount you’re reheating.)
More Savoury Vegan Breakfast Recipes
Enjoy friends! If you make this breakfast strata recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Breakfast Strata Recipe
Ingredients
Vegetable Filling:
- 1 tablespoon olive oil, 15mL
- 1 small yellow onion, finely diced – 1 cup / 130g
- 1 red bell pepper, finely diced – 1 cup / 120g
- 2 cups mushrooms, sliced – 140g
- 2 cups fresh baby spinach, 60g
- Salt and black pepper, to taste
Vegan Egg Base:
- 1 block silken tofu, 12 oz / 340g
- 2 tablespoons nutritional yeast, 10g
- ½ cup chickpea flour, 60g
- ¼ teaspoon ground turmeric, 0.5g
- ½ teaspoon garlic powder, 1.5g
- ¾ teaspoon salt, 4.5g
- Black pepper, to taste
- 1 ¼ cups unsweetened vegan milk, 300mL
Assembly:
- 7 cups cubed day-old bread, e.g., ciabatta or sourdough – about 400g
- 2 cups vegan cheese, cubed – 220g
- For the topping: 6 strips vegan bacon, cooked and crumbled – about 40g
Instructions
- Heat olive oil in a large skillet over medium heat. Add the onion and sauté for 3–4 minutes until softened. Add bell pepper and mushrooms, season with a pinch of salt and pepper, and cook for another 6–8 minutes until the mushrooms release their moisture and begin to brown. Add spinach and cook for 1–2 minutes, stirring, until wilted. Remove from heat and let cool slightly.
- In a blender or food processor, combine silken tofu, nutritional yeast, chickpea flour, turmeric, garlic powder, salt, black pepper, and vegan milk. Blend until smooth and creamy.
- Lightly grease a 9×13 inch (23×33 cm) casserole dish. Spread half the bread cubes into the dish. Top with half the sautéed vegetables. Repeat with the remaining bread and vegetables. Pour the tofu mixture evenly over everything, pressing the bread gently into the liquid to ensure it’s well absorbed. Top with vegan cheese.
- Cover the casserole dish tightly and refrigerate overnight (at least 8 hours) to let the bread soak up all the custard and flavors.
- In the morning: Preheat the oven to 375°F (190°C). Let the strata sit at room temperature for 15–20 minutes. Cover with foil and bake for 35 minutes. Remove foil, and bake uncovered for another 15–20 minutes, until the center is set and the top is golden brown.
- Sprinkle crumbled vegan bacon over the top. Let cool for 10–15 minutes before slicing. Garnish with fresh herbs if desired and serve warm.
Notes
- Refrigerator: Cover leftovers in the baking dish or transfer smaller portions to an airtight container. This breakfast strata recipe will keep up to 4 days in the refrigerator.
- Freezer: Wrap individual portions in plastic wrap, then place them in an airtight container or freezer bag. Freeze for up to 3 months; thaw in the refrigerator before reheating.
- To reheat: Warm the strata in the microwave, or heat larger portions in a covered baking dish in the oven at 350ºF, until warmed through. (The amount of time it will take depends on the amount you’re reheating.)
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Looks yummy but pretty high in fat and calories. Can any ingredients be removed to make it healthier?
Hi Diana,
You could definitely make some substitutions to suit your preferences! Subbing the oil for water or vegetable broth is a great option. You could also use a lower calorie bread, or lessen the cheese (although the cheese really helps it stick together so just be mindful of that!). I hope this helps.
Hello Jessica! Can I also take another flour instead of chickpea flour? thank you!
Hi Jutta,
For this recipe, you’ll ned the chickpea flour to achieve the right baked egg texture! Other flours won’t do the trick for this recipe.