Brussels Sprouts, Mushroom & Goat Cheese Casserole

Loaded with eggs, bread, goat cheese, and veggies, this hearty vegetarian casserole, also known as a strata, is filling enough to serve with a simple green salad at dinner time, or as a side dish at a lavish holiday feast.

Breakfast Casserole with Brussels Sprouts, Mushrooms and Goat Cheese baked in a cast iron skillet with crispy edges and golden brown goat cheese.
Sarah Fritsche

Every home cook has at least one dish they can practically make in their sleep. For me, that’s strata, which is basically a casserole made with layers of toasted bread, vegetables (or meat) and cheese soaked in an egg custard.

It’s the perfect dish for brunch, luncheons, or dinner and embodies my favorite type of home cooking: rustic, adaptable, and easy to make ahead. All of which means less stress when mealtime rolls around.

What's in This Strata?

I make this vegetarian casserole with mushrooms and Brussels sprouts, flavored with a hit of onion, garlic, and thyme.

For the bread, sourdough is my go-to. As for cheese, I love how the grassy tang and subtle barnyard funk of fresh chèvre plays with the earthy mushrooms and bitter sprouts, so I dot the strata with generous dollops of the fresh goat’s milk cheese.

Strata is incredibly flexible, so once you’ve made a few, you can really start to have fun by playing around with different fillings, using other kinds of bread, or swapping out one cheese for another.

Breakfast Casserole with Brussels Sprouts, Mushrooms and Goat Cheese pictured close up in a cast iron skillet.
Sarah Fritsche

Mix It Up: Ways to Adapt This Casserole

If goat cheese isn’t your thing, that’s fine! Don’t like Brussels sprouts? Leave them out! Not a fan of sourdough? Any rustic country-style loaf will work.

Cheese Swaps:

  • Crumbles of briny feta
  • Grated Parmesan
  • Smoked mozzarella
  • Shredded Gruyère
  • Emmental

Vegetables Swaps:

  • Double down on mushrooms
  • Toss in a handful of spinach, swiss chard, or kale
  • Use up chunks of leftover roasted delicata or other winter squash

Bread Swaps:

As a longtime San Francisco resident, I’m obligated to use sourdough in my recipes. Just kidding, but I really do love the tang of a good sourdough loaf and always have some on-hand in my kitchen.

  • Tender and buttery brioche
  • Croissants
  • Country loaf
  • Sandwich bread? If that’s what you have, use it!
Overhead view of a Vegetarian Breakfast Casserole with Goat Cheese with a serving missing and spoon in its place.
Sarah Fritsche

Strata: The Easiest Make-Ahead Meal

Strata is best when served warm, but it’s also pretty dang good at room temperature. I don’t like to freeze my stratas, but in terms of time-saving do-aheads, you have options.

Step by Step: You can toast the bread and sauté the mushrooms and sprouts one to two days ahead.

All at Once: Assemble the whole shebang the night before you plan to bake it. For this method, once you’ve cooked the veggies in the skillet, assemble the strata in a 9x13-inch glass baking dish. Cover and store the baking dish in the refrigerator overnight (don’t worry; the bread loves the extra long soak in the custard). The next morning, set the baking dish on the counter while the oven warms up, and bake according to the recipe instructions.

More Savory Vegetarian Casseroles

Brussels Sprouts, Mushroom & Goat Cheese Casserole

Prep Time 30 mins
Cook Time 45 mins
Soak 30 mins
Total Time 105 mins
Servings 6 servings


  • 8 ounces (1/2 of a 1-pound loaf) sourdough bread

  • 2 tablespoons olive oil

  • 1 cup yellow onion, finely chopped

  • 1 pound cremini or button mushrooms, trimmed and quartered

  • 2 teaspoons salt, divided

  • 1 pound Brussels sprouts, trimmed and quartered

  • 2 teaspoons garlic, minced

  • 1 tablespoon fresh thyme leaves, chopped

  • Pinch crushed red chile flakes

  • 8 large eggs

  • 1 pint (2 cups) half-and-half

  • 1/2 teaspoon freshly ground black pepper

  • 6 ounces goat cheese, crumbled


  1. Preheat the oven to 375℉
  2. Cube and toast the bread:

    Cut the bread into 1-inch cubes. Spread the cubes evenly onto a parchment-lined baking sheet, and toast in the oven until just golden and crisp, about 10 minutes.

    A crusty loaf of bread that is partially cut into cubes to make a Vegetarian Breakfast Casserole with Goat Cheese.
    Sarah Fritsche
  3. Cook the vegetables:

    Set a large cast iron or oven-proof skillet over medium-high heat. Add the oil. Once it shimmers, add the onions and cook until softened and translucent, about 3 minutes.

    Add the mushrooms and 1/2 teaspoon of salt. Cook until tender and most of their liquid has been released, about 7 minutes. Add the Brussels sprouts, and another 1/2 teaspoon salt, and cook until just tender and the pan is mostly dry, another 7 minutes.

    Stir in the garlic, thyme, and crushed red chile flakes; cook until aromatic, another 30 seconds.

    Brussels Sprouts and mushrooms cooked in a skillet to make Vegetable Breakfast Casserole.
    Sarah Fritsche
  4. Add the bread:

    Add the toasted bread cubes to the skillet and toss until combined with the mushrooms and Brussels sprouts. Remove from heat and set aside.

  5. Make the custard:

    In a large mixing bowl, whisk together the eggs, half-and-half, 1 teaspoon salt, and pepper.

    A whisk and glass bowl filled with the egg mixture to make an Easy Breakfast Casserole with Mushrooms, Brussels Sprouts, and Goat Cheese.
    Sarah Fritsche
  6. Finish the strata:

    Pour the custard over the top of the bread mixture and let sit for at least 30 minutes so the bread cubes can soak up the custard. Stir the mixture occasionally to make sure custard is distributed evenly. Dot the top of the strata with the crumbled goat cheese.

    Vegetable Breakfast Casserole unbaked in a cast iron skillet.
    Sarah Fritsche
  7. Bake the strata:

    Transfer the skillet to the oven and bake the strata until puffed, golden brown, and set in the center, about 45 minutes.

  8. Serve:

    Enjoy warm or at room temperature with a salad or on its own.

Nutrition Facts (per serving)
381 Calories
19g Fat
34g Carbs
22g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 381
% Daily Value*
Total Fat 19g 24%
Saturated Fat 7g 36%
Cholesterol 261mg 87%
Sodium 1176mg 51%
Total Carbohydrate 34g 12%
Dietary Fiber 5g 19%
Total Sugars 7g
Protein 22g
Vitamin C 53mg 265%
Calcium 142mg 11%
Iron 6mg 31%
Potassium 732mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.