Vegetarian Egg Strata

Total Time Prep: 25 min. + chilling Bake: 45 min. + standing
Yield 12 servings
Contest Winner
Test Kitchen Approved
I used to make this with turkey or chicken sausage, but I adapted it for a vegetarian friend, and it was a huge hit. I serve it for brunch with fresh breads or bagels and a big mixed salad featuring arugula, apples and walnuts. 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.

I used to make this with turkey or chicken sausage, but I adapted it for a vegetarian friend, and it was a huge hit. I serve it for brunch with fresh breads or bagels and a big mixed salad featuring arugula, apples and walnuts. It also works well for lunch, served with tomato bisque. —Danna Rogers, Westport, Connecticut
Recipe Creator

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