Recipes · American · Breakfast
Breakfast Strata (Layered Bread, Egg and Cheese Bake with Vegetables)
One serving has 498 kcal and 27 g protein, and at least a fifth of a woman's daily need of vitamin K (218%), selenium (95%), riboflavin (93%), vitamin A (74%), vitamin C (70%) and phosphorus (68%). Ready in 180 minutes.
- Preparation: 140 min
- Cooking: 40 min
- Makes: 1 serving (393 g)
- Difficulty: Easy
- Diets: Vegetarian
- Contains: dairy, egg, gluten, mustard
Ingredients
- 60 g Day-old white bread
- 75 g Eggs
- 90 g Milk, whole
- 25 g Cheddar cheese, grated
- 40 g Spinach, fresh
- 40 g Mushrooms, sliced
- 30 g Red pepper
- 25 g Onion
- 5 g Butter, unsalted (for the vegetables and the dish)
- 2 g Mustard (Dijon)
- 0.4 g Salt
- 0.2 g Black pepper
Method
- Cut the bread, crusts and all, into 2-3 cm cubes. Day-old bread soaks up the custard without turning to mush; if yours is fresh, dry the cubes in a 150 °C oven for 10 minutes.
- Melt most of the butter in a frying pan over medium heat and cook the chopped onion, sliced mushrooms and diced red pepper for 6-7 minutes, until the mushrooms have given up their liquid and it has evaporated. Add the spinach and stir for a minute until it wilts, then leave to cool.
- Butter a small baking dish (about 500 ml) with the rest of the butter. Lay in half the bread, then half the vegetables and half the cheese, and repeat, keeping a spoonful of cheese for the top.
- Whisk the eggs with the milk, mustard, salt and pepper and pour it evenly over the bread. Press the bread down with a spoon so every piece is soaked. Cover and refrigerate for at least 2 hours, or overnight.
- Take the dish out of the fridge while the oven heats to 180 °C, and scatter over the last of the cheese.
- Bake for 35-40 minutes, until puffed and golden and a knife pushed into the centre comes out with no liquid egg. Leave it to settle for 5 minutes before serving.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 498 kcal | 24% |
| Carbohydrates | 42.4 g | |
| Water | 293 mL | |
| Fiber | 3.9 g | 13% |
| Protein | 26.7 g | 56% |
| Tryptophan | 0.34 g | |
| Threonine | 0.91 g | |
| Isoleucine | 1.1 g | |
| Leucine | 1.7 g | |
| Lysine | 1.3 g | |
| Methionine | 0.54 g | |
| Cystine | 0.28 g | |
| Phenylalanine | 1 g | |
| Tyrosine | 0.87 g | |
| Valine | 1.4 g | |
| Histidine | 0.51 g | |
| Fat | 25.1 g | |
| Monounsaturated | 7.5 g | |
| Polyunsaturated | 3.3 g | |
| Docosahexaenoic Acid (DHA) | 0.04 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 1.8 g | |
| Saturated | 11.8 g | |
| Trans-Fats | 0.05 g | |
| Cholesterol | 324 mg | |
| Calcium | 500 mg | 50% |
| Copper | 0.36 mg | 40% |
| Iron | 4.9 mg | 27% |
| Magnesium | 83.6 mg | 27% |
| Manganese | 0.89 mg | 49% |
| Phosphorus | 478 mg | 68% |
| Potassium | 769 mg | 16% |
| Selenium | 52.4 µg | 95% |
| Sodium | 808 mg | |
| Zinc | 3.3 mg | 41% |
| Thiamin (vitamin B1) | 0.48 mg | 44% |
| Riboflavin (vitamin B2) | 1 mg | 93% |
| Niacin (vitamin B3) | 5.1 mg | 36% |
| Pantothenic acid (vitamin B5) | 2.7 mg | 54% |
| Pyridoxine (vitamin B6) | 0.47 mg | 36% |
| Folate (vitamin B9) | 150 µg | 37% |
| Cobalamin (vitamin B12) | 1.4 µg | 57% |
| Choline | 257 mg | 60% |
| Vitamin A | 515 µg | 74% |
| Vitamin C | 52.3 mg | 70% |
| Vitamin D (D2 + D3) | 116 IU | 19% |
| Vitamin E | 2.5 mg | 16% |
| Vitamin K | 197 µg | 218% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
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