Pretzel Roll Strata

Pretzel Roll Strata ~

This easy, make-ahead casserole is perfect for a weekend breakfast or holiday brunch!

Cubed pretzel roll bread is combined with plant-based sausage, onions, mushrooms, garlic, fresh herbs, and vegan cheese then baked to savory perfection in creamy dairy-free custard.

This is pure comfort food deliciousness.

The pretzel bread adds a dense texture and robust flavor just can’t be beaten.

Honestly, if I hadn’t made this dish myself, I would have questioned whether or not it was actually vegan. I promise, this strata will turn the heads of even the most hardcore meat and dairy eaters.

I’m planning to serve this tasty breakfast casserole on Thanksgiving morning. I love that everything can be prepped the day before and popped in the oven first thing in the morning. Easy peasy.

And while strata are traditionally served for breakfast or brunch, we also love this one along with Cheesy Crockpot Potatoes and roasted vegetables as a hearty breakfast-for-dinner meal.

Ingredients needed for Pretzel Roll Strata:

• pretzel roll bread
• vegan butter
• vegan sausage – I use Beyond Meat Hot Italian
• yellow onion
• cremini mushrooms
• garlic
• fresh sage
• fresh rosemary
• dried tarragon
• unsweetened almond milk
• vegan provolone cheese
• JUST Egg vegan egg substitute
• sea salt
• ground black pepper

How to make this Pretzel Roll Strata:

Prep the bread. Into a large mixing bowl, add the torn pretzel bread. Set aside.

Cook the sausage and onion. Into a large skillet over medium heat, add the butter. When the butter is melted, crumble in the sausage. Cook, stirring frequently, to brown. When sausage is about halfway cooked, add the yellow onion. Continue cooking 2 minutes.

Add vegetables and herbs. Into the skillet, add the mushrooms, garlic, sage, rosemary, and tarragon. Cook for another 5 minutes. Remove from heat.

Combine with the pretzel bread. Into the big bowl with the torn pretzel bread, pour in all of the mixture from the skillet.

Add remaining ingredients. Add unsweetened almond milk, provolone cheese, vegan egg substitute, sea salt, and ground black pepper. Toss together until evenly coated.

Pour into baking dish. Into a greased 8×8-inch baking dish, pour entire mixture in an even layer.

Cover and refrigerate for at least 1 hour and up to overnight.

Ready for the oven!

Preheat oven to 350 degrees F.

Bake the strata. Remove cover and bake 45 minutes, or until lightly browned. Let baked strata stand at least 10 minutes before slicing.

Serve warm.

Cheers!

For more easy, crowd-pleasing breakfast ideas, check out these recipes:

Vegan Blueberry Muffins are ready to serve in about 30 minutes.

Tofu and Broccoli Frittata is great for breakfast, brunch, lunch, or dinner.

Tater Tot Breakfast Casserole is a kid-favorite and easy to make a day ahead.

Pretzel Roll Strata

This easy, make-ahead casserole is perfect for a weekend breakfast or holiday brunch!

5 from 11 votes

Print Pin Rate

Course: Breakfast, Brunch

Cuisine: American

Keyword: casserole, Christmas, Oktoberfest, Thanksgiving

Prep Time: 1 hour hour

Cook Time: 1 hour hour

Total Time: 2 hours hours

Servings: 6

Calories: 612kcal

Author: Holly Gray

Cook ModePrevent your screen from going dark

Ingredients

• 6 cups pretzel roll bread lightly packed and torn into 2-inch pieces
• 3 tablespoons vegan butter
• 7 ounces Beyond Meat Hot Italian vegan sausage casings removed
• 1/3 cup yellow onion
• 2 cups cremini mushrooms thinly sliced
• 3 cloves garlic minced
• 2 1/2 tablespoons fresh sage finely chopped
• 1 tablespoon fresh rosemary finely chopped
• 1/8 teaspoon dried tarragon finely chopped
• 1/2 cup unsweetened almond milk
• 1 cup vegan provolone cheese grated
• 12 ounces JUST Egg vegan egg substitute
• 1 teaspoon sea salt
• 1/4 teaspoon ground black pepper

Instructions

• Into a large mixing bowl, add the torn pretzel bread. Set aside.
• Into a large skillet over medium heat, add the butter. When the butter is melted, crumble in the sausage. Cook, stirring frequently, to brown.
• When sausage is about halfway cooked, add the yellow onion. Continue cooking 2 minutes.
• Into the skillet, add the mushrooms, garlic, sage, rosemary, and tarragon. Cook for another 5 minutes. Remove from heat.
• Into the big bowl with the torn pretzel bread, pour in all of the mixture from the skillet.
• Add unsweetened almond milk, provolone cheese, vegan egg substitute, sea salt, and ground black pepper. Toss together until evenly coated.
• Into a greased 8x8-inch baking dish, pour entire mixture in an even layer. Cover and refrigerate for at least 1 hour and up to overnight.
• Preheat oven to 350 degrees F.
• Remove cover and bake 45 minutes, or until lightly browned. Let baked strata stand at least 10 minutes before slicing.
• Serve warm.

Nutrition

Calories: 612kcal | Carbohydrates: 96g | Protein: 27g | Fat: 15g | Saturated Fat: 5g | Sodium: 4165mg | Potassium: 272mg | Fiber: 2g | Sugar: 4g | Vitamin A: 303IU | Vitamin C: 13mg | Calcium: 79mg | Iron: 38mg

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Recipe adapted from JUST.