Blog

Recipe by Jenny Vanderberg
Photos by Jessicarobyn Keyser

This recipe will ensure you feel great – and aren’t late – on race day.

As a runner, you know it's important to fuel up before a big race. But you also know that marathons start early, and the last thing you want to do is fumble around in the kitchen trying to whip up breakfast on your way out the door.

Enter the strata, a carb and protein-heavy, nutrient-dense meal that can be assembled ahead, baked ahead, and ready for you to grab out of the fridge on the big day.

This strata can be prepared up to 24 hours before you plan to bake it, and then popped into the oven the day or night before the marathon. Cool it down and refrigerate it, and the next morning, warm up as much of it as you want for a hearty breakfast. The best part? Leftovers will be waiting for you at the end of those 26.2 miles. Enjoy!

Ingredients

• 10 eggs
• 1 ½ cups milk (whole works best, but use what you have)
• ½ cup heavy cream
• 1 tsp Dijon mustard
• 1 small garlic clove, diced
• One small leek, chopped
• 2 cups greens (spinach, swiss chard or kale are great options)
• ½ cup fresh herbs ( parsley and dill work well)
• 2 ½ cups cheese (cheddar, gruyere, feta, parmesan, gouda; mix and match according to taste)
• 6 cups torn or chopped bread
• Salt and pepper to taste
• 2 tbsps butter (one to sauté the vegetables, one to grease the pan)

Directions

Grease a 9x13 pan.

Next, melt the butter in the sauté pan and cook the greens and leeks to desired doneness. Set aside to cool when done.

Then, whisk the eggs for 1–2 minutes. Whisk in milk, mustard, salt, and pepper. Stir in sauteed greens and leeks, 2 cups of cheese, and fresh herbs. Fold in the torn/chopped bread. Pour the seasoned custard overtop. (If you want a traditional strata and have time, layer half of the bread, half the grated cheese, and half of the vegetables, then repeat, and pour the custard over the layers.)

Pour the mixture into the prepared pan and cover with foil. Refrigerate for at least 6 hours; can be left for 24.‍

When ready to bake:

Preheat the oven to 375ºF.

Bake strata, covered with foil, for 45 minutes. Remove foil, top the strata with the last ½ cup of cheese, and bake for 15-20 minutes longer. (Or until the strata’s interior temperature reaches 155F.)

Remove from the oven and let it rest for 5 minutes. (It will deflate a bit as it’s resting – you didn’t do anything wrong!) Eat right away, or refrigerate and reheat later.