Purple Brussels Sprout and Green Bean Strata⁠

This recipe is from @ocfooddiva “Looking for something different this Thanksgiving for the stuffing department? Try this strata on for size!⁠


3 tbsp @garciadelacruzoliveoil Extra Virgin Olive Oil Early Harvest⁠

3 oz package @melissasproduce Shallots, thinly sliced⁠
4 cloves Melissa’s Peeled Garlic, chopped⁠
8 oz purple brussels sprouts, thinly sliced⁠
8 oz green beans, cut into 1” pieces⁠
1 cup whole milk⁠
4 oz cream cheese, softened⁠
6 eggs, beaten⁠
1 cup shredded mozzarella cheese⁠
½ tsp salt⁠
8 oz Italian bread, cubed and dried overnight⁠


1. In a skillet on medium heat, sauté olive oil, shallots, and garlic until fragrant. Add brussels sprouts and green beans and sauté for 5 minutes. Remove from heat to cool slightly.⁠
2. In a large mixing bowl, combine cream cheese, milk, eggs, mozzarella, and salt. Add bread cubes and stir until coated. Add brussels sprout/green bean mixture and stir to distribute evenly.⁠
3. Grease a 9” springform pan. Pour mixture into pan and press down with the back of a wooden spoon to make sure mixture is in an even layer. Cover with foil and refrigerate for 8-24 hours.⁠
4. Preheat oven to 350°F.⁠
5. Bake for 30 minutes with foil on. Remove foil and bake for 25 minutes until the top is golden brown. Remove from oven and let it cool for 10 minutes. Run a butter knife around the edge of the pan before releasing the springform sides. Place strata on serving plate, slice, and serve immediately.