In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add diced sweet red and yellow peppers along with sliced red onion, stirring until the vegetables are tender and lightly caramelized, about 5-7 minutes. Then, add minced garlic, cooking for an additional minute until fragrant. Drain the mixture to remove excess moisture and pat dry with a paper towel.

In the same skillet, add another 2 tablespoons of olive oil and increase the heat to medium-high. Sauté the yellow squash, zucchini, and fresh mushrooms for about 5-7 minutes until they’re tender and lightly browned. Once cooked, drain again to eliminate moisture and set the sautéed veggies aside to cool slightly.

Preheat your oven to 325°F (160°C) while you prepare the creamy base for your Veggie-Packed Strata. In a large mixing bowl, blend the cream cheese, heavy whipping cream, salt, and pepper until smooth and creamy.

To the creamy mixture, add the large eggs and whisk until fully incorporated. Then fold in the sautéed vegetables, along with half of the bread cubes and the Swiss cheese, mixing gently to combine.

Grease a 10-inch springform pan with cooking spray or olive oil. Layer the bottom with the remaining bread cubes, creating a sturdy base. Pour the egg and vegetable mixture evenly over the top, ensuring that all the bread cubes are well coated.

Place the pan in the preheated oven and bake uncovered for 80 to 95 minutes. The strata is done when it is set and a thermometer inserted in the center reads 160°F (71°C). You’ll notice a golden, crispy top.

Once baked, remove the strata from the oven and allow it to rest for 10-15 minutes before cutting. This resting period helps it set further, making slicing easier. Cut the strata into wedges and serve warm.