Vegetarian Egg Strata
Recipe by: Taste of Home Magazine
Served best with fresh breads or bagels. Add a fruit salad for a great breakfast.
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
Preparation
- 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.
- 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.
- In a small bowl, whisk the eggs, milk and nutmeg. Pour over top. Cover and refrigerate overnight.
- 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.
Learn More| Serving Size | 1 Piece |
|---|---|
| Calories | 341 |
| Fat | 17g |
| Saturated Fat | 11g |
| Cholesterol | 125mg |
| Sodium | 676mg |
| Carbohydrates | 26g |
| Dietary Fiber | 2g |
| Protein | 21g |
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