Vegetarian Egg Strata Recipe
Vegetarian Egg Strata Recipe photo by Taste of Home
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Vegetarian Egg Strata Recipe

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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
TOTAL TIME: Prep: 25 min. + chilling Bake: 45 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 45 min. + standing
MAKES: 12 servings


  • 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

Nutritional Facts

1 piece: 281 calories, 12g fat (6g saturated fat), 140mg cholesterol, 667mg sodium, 27g carbohydrate (4g sugars, 2g fiber), 17g protein.


  1. In a large skillet, saute zucchini, red pepper, mushrooms and onion in oil until tender. Add garlic, thyme, salt and pepper; saute 1 minute longer.
  2. In a 13x9-in. baking dish coated with cooking spray, layer half the bread cubes, zucchini mixture, goat cheese and Parmesan cheese. Repeat layers.
  3. In a small bowl, whisk eggs, milk and nutmeg. Pour over top. Cover and refrigerate overnight.
  4. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 45-50 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Yield: 12 servings.
Originally published as Vegetarian Egg Strata in Healthy Cooking October/November 2010, p37

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jillpt User ID: 5756560 130841
Reviewed May. 2, 2011

"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."

yrsqrtr User ID: 5714306 148570
Reviewed Jan. 16, 2011

"I made this recipe this morning and it is delicious! My 16 month old grand-daughter cleaned her plate!"

Lvnglyf73 User ID: 2458754 192863
Reviewed Oct. 16, 2010

"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!"

MY REVIEW User ID: 3913704 148566
Reviewed Oct. 13, 2010

"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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