Vegetarian Egg Strata

Photo of Vegetarian Egg Strata
Prep Time
25 mins
Cook Time
45 mins
Yield
12 servings
Recipe by:

Served best with fresh breads or bagels. Add a fruit salad for a great breakfast.

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Ingredients

  • 1 zucchini, finely chopped
  • 1 medium sweet red pepper, finely chopped
  • 1 cup sliced baby portobello mushrooms
  • 1 red onion, finely chopped
  • 2 teaspoons olive oil
  • 3 garlic cloves, minced
  • 2 teaspoons fresh thyme, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 loaf French bread, cubed
  • 2 packages (5.3 ounces each) fresh goat cheese, crumbled
  • 1 3/4 cups grated Parmesan cheese
  • 6 Eggland's Best Eggs (large), lightly beaten
  • 2 cups fat-free milk
  • 1/4 teaspoon ground nutmeg
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Preparation

  1. In a large skillet, saute the zucchini, red pepper, mushrooms and onion in oil until tender. Add the garlic, thyme, salt and pepper; saute 1 minute longer.
  2. In a 13-in. x 9-in. baking dish coated with cooking spray, layer half of the bread cubes, zucchini mixture, goat cheese and Parmesan cheese. Repeat layers.
  3. In a small bowl, whisk the eggs, milk and nutmeg. Pour over top. Cover and refrigerate overnight.
  4. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition

Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1 Piece
Calories 341
Fat 17g
Saturated Fat 11g
Cholesterol 125mg
Sodium 676mg
Carbohydrates 26g
Dietary Fiber 2g
Protein 21g