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Veggie-Packed Strata

 Veggie-Packed Strata
This is a wonderful, colorful casserole that everyone enjoys. I'm sure you'll be hooked on it after one bite, too.—Jennifer Unsell, Vance, Alabama
8-10 ServingsPrep: 15 min. Bake: 1 hour + standing

Ingredients

  • 2 medium sweet red peppers, julienned
  • 1 medium sweet yellow pepper, julienned
  • 1 large red onion, sliced
  • 3 tablespoons olive oil, divided
  • 3 garlic cloves, minced
  • 2 medium yellow summer squash, thinly sliced
  • 2 medium zucchini, thinly sliced
  • 1/2 pound fresh mushrooms, sliced
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup heavy whipping cream
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 6 Eggland's Best Eggs
  • 8 slices bread, cubed, divided
  • 2 cups (8 ounces) shredded Swiss cheese

Directions

  • In a large skillet, saute peppers and onion in 1 tablespoon oil until
  • tender. Add garlic; cook 1 minute longer. Drain; pat dry and set
  • aside. In the same skillet, saute the yellow squash, zucchini and
  • mushrooms in remaining oil until tender. Drain; pat dry and set
  • aside.
  • In a large bowl, beat the cream cheese, cream, salt and pepper until
  • smooth. Beat in eggs. Stir in vegetables, half of the bread cubes
  • and Swiss cheese. Arrange the remaining bread cubes in a greased

2 of 2

Veggie-Packed Strata (continued)

Directions (continued)

  • 10-in. springform pan. Place on a baking sheet. Pour egg mixture
  • into pan.
  • Bake, uncovered, at 325° for 60-70 minutes or until a knife
  • inserted near the center comes out clean. Let stand for 10 minutes
  • before serving. Run a knife around edge of pan to loosen; remove
  • sides. Cut into wedges. Yield: 8-10 servings.
Nutritional Facts: 1 serving (1 piece) equals 351 calories, 24 g fat (12 g saturated fat), 181 mg cholesterol, 747 mg sodium, 20 g carbohydrate, 3 g fiber, 16 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.