You can never go wrong when serving your guests a hearty, veggie-packed breakfast casserole topped with melted, gooey goat cheese. Stratas are usually reserved for birthdays, Mother’s Day or Easter brunches, simply because they easily feed a crowd and can be fully prepped ahead of time; so no fuss, no muss when entertaining guests. Make this the day before and pop it into the oven when it’s go-time. What makes this strata even more special is that it’s made with sourdough bread, an artisan-style loaf that is easy to digest and adds incredible texture and bite.
Place a skillet on medium heat, coat the bottom with extra virgin olive oil and add the onions. Stir occasionally and allow them to cook for 3 minutes, then add the garlic and saute for another 2 minutes.
Add the cherry tomatoes and zucchini and let them cook for 5 minutes.
Add the kale, thyme, sea salt and pepper. Stir until the kale begins to wilt.
In a bowl, whisk together the eggs and dairy-free milk.
In a large casserole dish (9×13), coat the bottom with a little olive oil, spread ½ the bread on the bottom, top with ½ of the veggies, then layer the rest of the bread and veggies on top.
Pour the egg and milk mixture over and crumble the goat cheese on top, nestling some pieces underneath the bread cubes.
Cover with plastic wrap and place in the fridge until you’re ready to bake it. It can be left in the fridge for up to one day.
When you’re ready to bake, heat your oven to 350°F, place the uncovered strata in the oven for 45-50 minutes until it starts to bubble up and crisp.