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“I used to make this with turkey or chicken sausage, but adapted it for a vegetarian friend, and it was a huge hit. I serve it with fresh breads or bagels and a big mixed salad featuring arugula, apples and walnuts for brunch. It also works well for lunch, served with tomato bisque.” —Danna Rogers, Westport, Connecticut
This recipe is:
Contest Winning
Healthy
Nutritional Facts 1 piece equals 281 calories, 12 g fat (6 g saturated fat), 140 mg cholesterol, 667 mg sodium, 27 g carbohydrate, 2 g fiber, 17 g protein.
Originally published as Vegetarian Egg Strata in Healthy Cooking October/November 2010, p37
Sparkling Wine
Enjoy this recipe with a sparkling wine.
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Reviewed on May. 02, 2011 by jillpt
I made this for Easter brunch and it was wonderful. Not too rich but still tasted special with the goat cheese. I made it the night before and baked it the day of.
Reviewed on Jan. 16, 2011 by yrsqrtr
I made this recipe this morning and it is delicious! My 16 month old grand-daughter cleaned her plate!
Reviewed on Oct. 16, 2010 by Lvnglyf73
This was absolutely delicious! I made it exactly according to the recipe although I did use about 25% less bread (following the previous reviewers suggestion) so the veggies were more the central ingredients. It turned out wonderful and is definitely a keeper!
Reviewed on Oct. 13, 2010 by sukeedog
This was yummy, although next time I would at least double, maybe even triple the veggies, or else cut back on the bread and cheese. It was very heavy. Great flavor, though!
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