ROASTED VEGETABLE STRATA
With the abundance of zucchini my family has in the fall, this is the perfect dish to use some of what we have. Cheesy and rich, the warm, classic breakfast dish is sure to please! -Colleen Doucette, Truro, Nova Scotia
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 1h35m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. Toss zucchini and peppers with oil and seasonings; transfer to a 15x10x1-in. pan. Roast until tender, 25-30 minutes, stirring once. Stir in tomato; cool slightly., Trim ends from bread; cut bread into 1-in. slices. In a greased 13x9-in. baking dish, layer half of each of the following: bread, roasted vegetables and cheeses. Repeat layers. Whisk together eggs and milk; pour evenly over top. Refrigerate, covered, 6 hours or overnight., Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake, uncovered, until golden brown, 40-50 minutes. Let stand 5-10 minutes before cutting. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 349 calories, Fat 14g fat (5g saturated fat), Cholesterol 154mg cholesterol, Sodium 642mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 4g fiber), Protein 17g protein. Diabetic Exchanges
VEGETABLE STRATA
We always serve food at our Bunco games, and since one of us is a vegetarian we like to make fun meatless dishes we can all enjoy. This strata can easily be doubled and tastes fantastic hot or at room temperature. -Doris Mancini, Port Orchard, Washington
Provided by Taste of Home
Time 1h55m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add asparagus; cook and stir until crisp-tender. Transfer to a large bowl., Repeat with an additional 1 teaspoon oil and zucchini; add to asparagus. In same pan, cook and stir corn, shallots and garlic in remaining oil until shallots are tender; stir in herbs, salt and pepper. Add to asparagus mixture; stir in bread cubes., Place half of mixture in a greased 13x9-in. baking dish. Sprinkle with 1-1/2 cups cheese. Repeat layers. In another bowl, whisk eggs and milk; pour over casserole. Sprinkle with pecans. Refrigerate, covered, at least 1 hour., Bake, uncovered, 40-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Freeze option: After assembling, cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake strata, covered, 45 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
Nutrition Facts : Calories 677 calories, Fat 36g fat (15g saturated fat), Cholesterol 244mg cholesterol, Sodium 940mg sodium, Carbohydrate 55g carbohydrate (8g sugars, Fiber 5g fiber), Protein 35g protein.
VEGGIE-PACKED STRATA
Steps:
- In a large skillet, saute peppers and onion in 1 Tbsp. 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 2 Tbsp. oil until tender. Drain; pat dry and set aside., Preheat oven to 325°. In a large bowl, beat 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 10-in. springform pan. Place on a baking sheet. Pour egg mixture into pan. , Bake, uncovered, until set and a thermometer reads 160°, 80-95 minutes. Let stand for 10-15 minutes before serving. Run a knife around sides of pan to loosen; remove sides. Cut into wedges.
Nutrition Facts : Calories 453 calories, Fat 31g fat (15g saturated fat), Cholesterol 202mg cholesterol, Sodium 938mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 3g fiber), Protein 19g protein.
VEGGIE DINNER STRATA
This vegetarian strata is like a savory bread pudding. It's a really economical dish yet feels kind of fancy. The recipe is perfect for feeding a crowd or even for breakfast leftovers another day.
Provided by Catherine McCord
Categories main-dish
Time 1h5m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish.
- Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, for 3 minutes. Add the garlic, bell peppers, broccoli, cauliflower and 1 teaspoon of the salt. Cook, stirring occasionally, until the onions are soft, about 5 minutes. Remove from the heat and let cool.
- Meanwhile, in a large bowl, beat the eggs with the milk, the remaining 1 teaspoon salt and 2/3 cup of the cheese. Add the bread cubes and the vegetables and toss to combine. Transfer to the prepared baking dish, pressing down gently to soak the bread.
- Sprinkle the strata with the remaining 1/3 cup cheese. Cover with foil and bake for 30 minutes. Remove the foil and continue to bake until the top is golden brown and the strata is cooked through, about 20 minutes.
VEGETABLE STRATA
Add mushroom, tomato and broccoli to this cheesy strata for a gorgeous breakfast or dinner.
Provided by Food Network Kitchen
Time 9h20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Butter a 9-by-13-inch baking dish.
- Heat the oil in a large nonstick skillet over medium-high heat until hot. Add the mushrooms and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Season with salt and pepper. Set aside.
- Meanwhile, bring a medium pot of salted water to a boil. Cook the broccoli until crisp-tender, 3 to 4 minutes; drain and set aside.
- Whisk together the half-and-half, Parmesan, eggs, 1 1/2 teaspoons salt and a few grinds of pepper in a large bowl.
- Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Monterey Jack, followed by the mushrooms, broccoli, scallions and tomatoes. Cover with the remaining bread cubes and pour the egg mixture evenly over the top. Cover with plastic wrap and refrigerate overnight. (This can also be assembled the day of; just let soak at room temperature 30 minutes to 1 hour before baking.)
- On the day of baking, preheat the oven to 325 degrees F. Let the strata sit at room temperature while the oven preheats. Remove the plastic and sprinkle with the remaining 1/2 cup Monterey Jack. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.
VEGETARIAN EGG STRATA
"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
Provided by Taste of Home
Time 1h10m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- 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., In a 13x9-in. baking dish coated with cooking spray, layer half the bread cubes, zucchini mixture, goat cheese and Parmesan cheese. Repeat layers., In a small bowl, whisk eggs, milk and nutmeg. Pour over top. Cover and refrigerate overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 281 calories, Fat 12g fat (6g saturated fat), Cholesterol 140mg cholesterol, Sodium 667mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.
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