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 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 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 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 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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