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Breakfast Egg and Cheese Strata

M A K E S  8  S E R V I N G S

This dish is perfect for a weekend family visit or for entertaining because you can assemble it the day before and refrigerate it overnight. It bakes while you're preparing the rest of the meal. For added flavor, replace ¼ of the milk with your favorite dry white wine.

10 slices store-bought gluten-free bread, such as Whole Foods or Enjoy Life, or homemade White Sandwich Yeast Bread or homemade Cornbread, cut in 1-inch cubes

2 cups Canadian-style bacon, finely diced

2 cups coarsely grated Gruyère (about 6 ounces), or cheese alternative, such as Vegan Gourmet

1 cup finely grated Parmesan cheese or soy alternative, such as Soyco, divided

½ cup store-bought basil pesto or homemade Basil Pesto

2 tablespoons extra-virgin olive oil

2 tablespoons fresh grated onion or 1 tablespoon

dried minced onion

4 large eggs

3 cups 1% milk (cow's, rice, soy, potato, or nut)

1 tablespoon Dijon mustard

1 teaspoon salt

½ teaspoon freshly ground black pepper

¼ teaspoon freshly grated nutmeg

2 tablespoons chopped fresh parsley


1 Generously grease a 13 × 9-inch baking dish; set aside.

2 In a very large bowl, place the bread cubes, bacon, Gruyère, and ¾ cup of the Parmesan cheeses; toss until thoroughly combined. Combine the pesto, oil, and onion, and toss with the bread until thoroughly blended. Spread the mixture evenly in the bottom of the baking dish.

3 In the same large bowl, whisk together the eggs, milk, mustard, salt, pepper, and nutmeg and pour evenly over the bread cubes. Cover with plastic wrap and refrigerate overnight.

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