Vegetarian Egg Strata
TOTAL TIME: Prep: 25 min. + chilling Bake: 45 min. + standing
YIELD: 12 servings.
“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
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 large eggs, lightly beaten
-
2 cups fat-free milk
-
1/4 teaspoon ground nutmeg
Directions
-
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, until a knife inserted in the center comes out clean, 45-50 minutes. Let stand 10 minutes before cutting.
Nutrition Facts
1 piece: 281 calories, 12g fat (6g saturated fat), 140mg cholesterol, 667mg sodium, 27g carbohydrate (4g sugars, 2g fiber), 17g protein.
© 2024 RDA Enthusiast Brands, LLC