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Zippy Strata Recipe

Photo by: Taste of Home

The taste of this sandwich bake will remind you of pizza. Red tomatoes add color...the cayenne delivers the zip. -Jean Pare`, Vermilion, Alberta

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6-12 Servings
Prep: 15 min. + chilling Bake: 1-1/4 hours + standing

Ingredients

12 slices white bread, divided
6 slices process mozzarella cheese
15 thin slices tomato
1 can (8 ounces) mushroom stems and pieces, drained
3 tablespoons dried minced onion
1/4 cup all-purpose flour
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/8 teaspoon pepper
3 cups milk
5 eggs, lightly beaten
1/2 cup grated Parmesan cheese

Directions

Line a greased 13-in. x 9-in. baking dish with 6 bread slices. Top with mozzarella cheese, tomato, mushrooms, minced onion and remaining bread. In a bowl, combine the flour, seasonings, milk and eggs until smooth. Pour over bread; sprinkle with Parmesan cheese. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Uncover; bake at 325° for 1-1/4 hours or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 6-12 servings.

Nutrition Facts: 1 serving (1 each) equals 214 calories, 9 g fat (5 g saturated fat), 111 mg cholesterol, 476 mg sodium, 21 g carbohydrate, 1 g fiber, 12 g protein.

Zippy Strata published in Taste of Home August/September 2000, p57

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Ingredients