Veggie Strata | In Johnna's Kitchen

Veggie Strata, gluten-free & dairy-free

Author Johnna


  • 3 cups gluten-free bread cubes , dried overnight
  • 1 teaspoon olive oil (or healthy oil of your choice)
  • 1 small onion , diced
  • 1 small green pepper , diced
  • 1 small red pepper , diced
  • 1 clove garlic , minced
  • 1/4 to 1 spicy pepper of your choice , very finely diced (Scotch bonnet shown here)
  • 2 cups fresh baby spinach
  • 6 large eggs from happy hens
  • 1 cup non dairy milk (I use unsweetened almond milk)
  • 1 1/4 cup shredded cheese or Daiya shreds , divided (Daiya used in photos)


  1. Cube gluten-free bread of your choice and place on a baking sheet overnight to dry out.
  2. In the morning, preheat the oven to 400 degrees. Place four 1-cup ramekins on a silpat or parchment lined baking sheet. Set aside.
  3. In a large skillet, heat oil over medium heat. Saute onion until transparent, add peppers and garlic and cook until just soft. Add in baby spinach and cook until spinach has wilted. Remove from heat.
  4. In a large mixing bowl, combine eggs milk and 3/4 cup of shredded cheese.
  5. Veggie Strata | In Johnna's Kitchen
  6. Divide the bread cubes evenly between each of the ramekins. (#1 in photo.)
  7. Top each ramekin with 1/4 of the vegetable mixture. (#2 in photo.)
  8. Slowly ladle egg, milk and cheese mixture over the top. (#3 in photo.)
  9. Top with remaining 1/2 cup of shredded cheese. (#4 in photo.)
  10. Bake at 400 degrees for 20-25 minutes, until top is just set, with a little jiggle. Allow to set for 5 minutes before serving.