Breakfast · ALWAYS FREE
Broccoli & feta breakfast strata
Bread cubes soak in egg and milk before baking with broccoli, onion and tangy feta.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat oven to 300°F (150°C). Spread bread cubes on a tray and dry 12-15 minutes without deep browning; cool 5 minutes. Use 0.176 oz oil to grease a 9-inch (23 cm) square metal baking pan at least 2 inches (5 cm) deep.
- Heat remaining 0.353 oz oil in a skillet. Cook onion 4 minutes. Add broccoli and measured water, cover and cook 4 minutes, then uncover and cook 1-2 minutes until excess liquid evaporates. Cool 5 minutes.
- Whisk eggs, milk, salt and pepper. Combine bread, broccoli, onion and two-thirds of feta in the baking pan. Pour custard evenly over it, gently press bread to wet it, and sprinkle remaining feta on top. Cover and refrigerate 30 minutes to soak.
- Heat oven to 350°F (175°C). Uncover and bake 40-45 minutes until center is set and reaches 165°F (74°C); tent loosely with foil if bread corners brown too fast. Rest 10 minutes before dividing into six equal portions. Refrigerate leftovers within 2 hours, use within 3-4 days and reheat to 165°F (74°C).
Estimated nutrition
Per serving · 1 of 6- Calories
- 306 kcal
- Protein
- 15.3 g
- Total carbohydrate
- 29 g
- Total fat
- 14.5 g
- Total sugars
- 7.3 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Commercially prepared plain white bread is modeled by canonical weight before drying; drying removes water without changing the full bread quantity counted. Egg and whole milk custard is fully retained. Broccoli cooking water is evaporated rather than drained. Vegetarian status requires suitable bread ingredients and vegetarian-rennet feta.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Broccoli & feta breakfast strata: plain white bread; raw broccoli; beaten eggs without shells; whole milk; feta cheese made with vegetarian rennet; onion; olive oil; water; fine salt; ground black pepper. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
