All Recipes

Summer Veggie Strata

140 Mins
Butter Bread
Made With
Butter Bread


10 Slices Martin’s Old-Fashioned Real Butter Bread (8 Cups, cubed)

2 Medium Zucchini, thinly sliced

2 Medium Yellow Squash, thinly sliced

2 Medium Red Peppers, thinly sliced

1 Medium Yellow Pepper, thinly sliced

1 Large Red Onion, thinly sliced

½ Pound Fresh Mushrooms, sliced

1 Tablespoon Minced Roasted Garlic

4 ½ Tablespoons Olive Oil, divided

8 Ounces Cream Cheese, softened

¼ Cup Heavy Whipping Cream

6 Large Eggs

2 Cups Shredded Swiss Cheese

2 Teaspoons Salt

1 Teaspoon Pepper

Serves: 8


Step 1

Cut slices of bread into ½-inch cubes and set aside. Slice vegetables for cooking.

Step 2

Warm a large skillet over medium-high heat. Add 1 tablespoon of olive oil and peppers; cook until tender. Add minced garlic and cook for 1-2 minutes. Remove peppers from pan, pat dry, and set aside.

Step 3

In the same skillet, add 1 tablespoon of olive oil and onions; cook until tender. Remove onions from pan, pat dry, and set aside.

Step 4

In the same skillet, add the remaining oil, zucchini, squash, and mushrooms. Cook until all vegetables are tender. Remove from heat, pat dry, and set aside.

Step 5

Preheat oven to 375° In a large bowl, mix cream cheese, heavy whipping cream, salt, and pepper. Beat in eggs until mixture is smooth.

Step 6

Add cooked vegetables, shredded cheese, and half of the bread cubes to the egg mixture. Stir to combine.

Step 7

Place other half of bread cubes onto the bottom a well-greased spring form pan. Set the pan onto a lined baking sheet, and pour the egg mixture into the pan.

Step 8

Bake uncovered for approximately 80-90 minutes, or until strata is set and reaches 160°

Step 9

Remove from oven and let sit for 10-15 minutes. Use a knife to loosen the strata before removing sides of the pan. Cut into wedges to serve.

Learn how to make this recipe in this step-by-step tutorial:


Recipe adapted from: