Tempting Tuesday’s #Recipe: Cheesy Egg Strata #Dairy-Free #Gluten-Free

VGFL Egg Strata - Edited

 

This Easy Cheesy Egg Strata recipe is so simple to whip up, and can be fully assembled the night before so all you have to do in the morning is pop it in the oven. That’s the kind of recipe that makes brunch fun instead of work. Having a simple Dairy-Free Gluten-Free make-ahead dish to bring to brunch is a great addition to any cook’s toolbox.

I especially love that you can keep the cheesy gooey-ness of the Egg Strata when you use the right vegan soy cheese. I have found one that works well and has the right “melty” factor.

A note about the non-dairy milk — be sure to get an unsweetened, unflavored variety because you don’t want any weird sweet taste to the Egg Strata.

 
Author:
Recipe type: Appetizer
Cuisine: Muffins
Ingredients
  • 1 8-oz loaf gluten-free bread, torn or chopped into roughly 1" cubes You can use pre-made bread, or make your own gluten-free bread (link here)
  • ½ cup sliced green onions
  • 2 cups fresh cooked asparagus
  • 1 cup peas - can use fresh or frozen
  • 2 cups soy cheese ( I use Daiya )
  • 5 beaten eggs
  • 2½ cups non-dairy milk. Unsweetened soy or almond work well.
  • 3 tbsp dry mustard
  • salt and pepper to taste
Instructions
  1. Grease a rectangular glass baking pan.
  2. Whisk together the eggs, milk, mustard, salt, and pepper. Fold in the asparagus, peas, onions, and cheese.
  3. Layer the bread cubes on the bottom of the baking pan.
  4. Pour the egg mixture on top so that all the bread cubes are saturated with the egg mixture.
  5. Cover and refrigerate at least 2 hours, and 24 hours max.
  6. Uncover and bake in a 325 oven for 40 minutes.
  7. Let stand for 10 minutes before serving.
  8. This is delicious warm from the oven, but can also be served cold as leftovers!
  9. For a kid-friendly twist, you can also pour the egg mixture over small bread cubes in individual muffin tins. It's easy to serve and eat that way, and kids will love the bite-size strata! If you're making it in a standard size muffin tin, bake at 375 for 15 minutes.

 

My favorite soy milk for baking with is Pearl and it is getting harder to find in grocers. BUT you can always count on Amazon, you can get what I use here:

Recipe Bio:   I’m Sarah White, Owner of Mindfully Frugal Mom, and I believe passionately that eating natural foods does not have to break the bank. I devote my time to creating a healthy lifestyle for my family while saving money. In my limited spare time I can be found having dance parties to musical theater with my 2 preschoolers.

Follow my adventures as Mindfully Frugal Mom on Facebook or Twitter, or check out my healthy recipes on Pinterest.

 I love that an Egg Strata can be made Dairy-Free and Gluten-Free!

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Colleen

Comments

  1. Debbie Welchert says

    We now have fresh asparagus in the garden so this is the perfect recipe for us to try. I love peas but my husband doesn’t so I don’t know if I will add the peas or not.

  2. katrina c. says

    Mmmm…Delish! Looks like egg cupcake! And seems extremely versatile, even for non gluten-free eaters!

  3. Rachel F. says

    This looks like a great recipe. I’m always looking for easy egg recipes for when I don’t feel like cooking dinner. My 2.5 year old loves stuff that is muffin sized. :)

  4. Lisa F. says

    I’m a vegetarian and might give this recipe a try. I can’t imagine giving up dairy (I LOVE cheese!), but at least this gives me ideas for options. Thanks!

    • Colleen says

      Jesica I’ve tried MANY and so far my favorite GF Bread is one I make from a mix from Montana Gluten Free. It’s called PrOatina Toasted Oat Bread Mix. Even my non GF family loves it! They use their mix to make it for just regular bread!!

  5. lisa says

    Was it difficult deciding to not eat meat or dairy? That seems like it would be almost impossible for me. I will try one of these recipes. It might at least start me eating healthier.

    • Colleen says

      Lisa, it was not hard to not eat meat…that has grossed me out for years. BUT not eating dairy was and continues to be very hard. I do pretty good until special events when someone puts ice cream in front of me and then I am on a spiral downwards. I will eat some dairy for a couple weeks and get really sick and say why did I do that? I should know better. Then I fast and begin dairy free again. I usually have one episode a year when I fall off….
      BUT I have so many great recipes for using nut sauces in place of cheese that I don’t miss the cheese when I am faithfully being dairy free :) And I am now beginning to replace much dairy with coconut milk. VERY good.

Comment Luv: