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Vegetarian Egg Strata Recipe

Vegetarian Egg Strata Recipe photo by Taste of Home

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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

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Vegetarian Egg Strata Recipe

Prep: 25 min. + chilling Bake: 45 min. + standing

Yield: 12 Servings

25 45 70

Ingredients

1 medium zucchini, finely chopped
1 medium sweet red pepper, finely chopped
1 cup sliced baby portobello mushrooms
1 medium red onion, finely chopped
2 teaspoons olive oil
3 garlic cloves, minced
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 loaf (1 pound) day-old French bread, cubed
2 packages (5.3 ounces each) fresh goat cheese, crumbled
1-3/4 cups grated Parmesan cheese
6 eggs, lightly beaten
2 cups fat-free milk
1/4 teaspoon ground nutmeg

Directions

In a large skillet, saute the zucchini, red pepper, mushrooms and onion in oil until tender. Add the garlic, thyme, salt and pepper; saute 1 minute longer.
In a 13-in. x 9-in. baking dish coated with cooking spray, layer half of the bread cubes, zucchini mixture, goat cheese and Parmesan cheese. Repeat layers.
In a small bowl, whisk the eggs, milk and nutmeg. Pour over top. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12 servings.

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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Reviews for Vegetarian Egg Strata

Vegetarian Egg Strata

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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!