Vegetable Cheese Strata Recipes

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VEGETABLE-CHEESE STRATA



Vegetable-Cheese Strata image

Need an easy egg bake? Try a veggie and cheese-packed egg dish that goes together in just 15 minutes.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 4h40m

Yield 8

Number Of Ingredients 10

1 2/3 cups Original Bisquick™ mix
3 tablespoons Italian dressing
3 tablespoons milk
1 bag (1 lb) frozen broccoli, green beans, pearl onions and red peppers (or other combination), thawed, drained
3 cups milk
1 teaspoon yellow mustard
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
8 eggs
2 cups shredded Cheddar cheese (8 oz)

Steps:

  • Heat oven to 450°F. Generously spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, stir Bisquick mix, Italian dressing and 3 tablespoons milk until soft dough forms. Pat dough on bottom of baking dish. Bake 8 minutes. Cool completely, about 45 minutes.
  • Sprinkle vegetables over baked crust. In medium bowl, beat remaining ingredients except cheese with wire whisk or fork until blended. Pour over vegetables. Sprinkle with cheese. Cover; refrigerate at least 2 hours.
  • Heat oven to 350°F. Cover with foil; bake 30 minutes. Uncover dish; bake 40 to 50 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes.

Nutrition Facts : Calories 370, Carbohydrate 25 g, Cholesterol 250 mg, Fat 2, Fiber 2 g, Protein 20 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 8 g, TransFat 1 1/2 g

SUNDAY VEGETARIAN STRATA



Sunday Vegetarian Strata image

A strata is a casserole of layers of bread, in this case vegetarian sausage and cheese baked in eggs. This one is really good for vegetarians on Easter.

Provided by anonymous

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Strata Recipes

Time 3h35m

Yield 12

Number Of Ingredients 12

2 tablespoons olive oil
½ pound ground vegetarian breakfast sausage
2 cups chopped onion
2 cloves garlic, minced
1 ½ cups diced red bell pepper
6 cups cubed whole-wheat country bread
1 tablespoon Dijon mustard
1 ½ cups grated Swiss cheese
12 large eggs
2 cups 1% milk
1 teaspoon salt, or to taste
freshly ground black pepper to taste

Steps:

  • Heat the olive oil in a large skillet over medium heat and stir in the vegetarian sausage. Cook and stir until the sausage is crumbly, and evenly browned. Stir in the onion, garlic, and bell pepper; cook and stir until softened, 3 to 4 minutes. Remove from heat, and set aside.
  • Spray a 9x13-inch baking dish with non-stick cooking spray. Arrange bread in an even layer in the prepared baking dish. Scatter the sausage mixture on top. Brush with the Dijon mustard, and sprinkle with cheese. Whisk eggs, milk, salt, and pepper in a large bowl, and pour over the cheese. Cover tightly with plastic wrap, and refrigerate for 2 hours or overnight.
  • Preheat an oven to 350 degrees F (175 degrees C). Remove strata from the refrigerator, and unwrap.
  • Bake in the preheated oven until puffed, lightly browned, and the center is set, 1 hour to 1 1/2 hours. Allow to cool for 5 minutes before serving.

Nutrition Facts : Calories 267.6 calories, Carbohydrate 19.6 g, Cholesterol 200.1 mg, Fat 13.3 g, Fiber 2.5 g, Protein 17.4 g, SaturatedFat 5.2 g, Sodium 536.7 mg, Sugar 4.3 g

VEGETABLE STRATA



Vegetable Strata image

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

Categories     Breakfast     Brunch

Time 1h55m

Yield 12 servings.

Number Of Ingredients 14

3 teaspoons olive oil, divided
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
2 medium zucchini, quartered and sliced
1 cup fresh or frozen corn
2 shallots, chopped
3 garlic cloves, minced
4 teaspoons each minced fresh sage, basil and parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1 loaf (1 pound) Italian bread, cut into 1-inch cubes
3 cups shredded Gruyere or Swiss cheese
5 large eggs
1-3/4 cups 2% milk
1/2 cup chopped pecans

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.

EASY STRATA AND VARIATIONS



Easy Strata and Variations image

Make one recipe and then give variations in notes.

Provided by Ben S.

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Strata Recipes

Yield 12

Number Of Ingredients 9

1 pound sliced fresh mushrooms
1 tablespoon vegetable oil
1 quart half-and-half
12 eggs
1 teaspoon salt and several grinds of pepper
12 slices fluffy white bread
1 pound cubed fully cooked ham
12 ounces extra-sharp cheddar cheese, grated
½ cup thinly sliced scallions

Steps:

  • Saute mushrooms in 1 tablespoon of oil. Season with salt and set aside.
  • Whisk half-and-half, eggs, salt and pepper until smooth. Spray a 9-by-13-inch Pyrex or ceramic baking dish with vegetable cooking spray.
  • Line bottom with 6 slices of bread. Scatter half of the ham, and half of the mushrooms over the bread, then sprinkle with half of the scallions and cheese. Pour 1 cup of egg mixture over the top. Repeat layers with remaining bread, ham, mushrooms, cheese and scallions. Slowly pour remaining egg mixture evenly over top. Cover with plastic wrap, then weight down casserole with 3 16-ounce cans for at least 15 minutes to submerge ingredients. (Can be refrigerated overnight, but return to room temperature before baking.)
  • Adjust oven rack to middle position. Bake in preheated 325-degree oven until custard is just set, about 50 minutes. Turn on broiler and broil until strata is spotty brown and puffy (watch carefully), about 5 minutes longer. Let stand for 8 to 10 minutes, then serve immediately.

ROASTED VEGETABLE STRATA



Roasted Vegetable Strata image

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

3 large zucchini, halved lengthwise and cut into 3/4-inch slices
1 each medium red, yellow and orange peppers, cut into 1-inch pieces
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried basil
1 medium tomato, chopped
1 loaf (1 pound) unsliced crusty Italian bread
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Asiago cheese
6 large eggs
2 cups fat-free milk

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 AND CHEESE STRATA



Vegetable and Cheese Strata image

This is a wonderful addition to any holiday meal. It is incredibly delicious with all the vegetables and cheese makes it very filling too. I added this to our Christmas meal several years ago and everyone loved it. This dish should be prepared the day before and then just pop in the oven the day of your dinner. This recipe...

Provided by Kimberly Biegacki

Categories     Other Side Dishes

Time 1h20m

Number Of Ingredients 18

1 tsp olive oil
2 c diced zucchini
2 c sliced mushrooms
1 c diced red bell pepper
1 c diced onion
2 clove garlic, crushed
3/4 c chopped drained canned artichoke hearts
8 c (1-inch) cubed italian bread (about 8 ounces)
cooking spray
1 c (4 ounces) shredded reduced-fat extra sharp cheddar cheese
1/4 c (1 ounce) grated fresh parmesan cheese
1 1/2 c egg substitute
1 tsp dried italian seasoning
1/2 tsp dry mustard
1/4 tsp salt
1/4 tsp pepper
1 can(s) (12-ounce) evaporated skim milk
oregano sprigs (optional)

Steps:

  • 1. Heat oil in a nonstick skillet over medium-high heat. Add zucchini, mushrooms, bell pepper, onion, and garlic, and saute vegetable mixture 6 minutes or until tender. Remove from heat. Stir in artichokes, and set aside.
  • 2. Arrange Italian bread cubes in a 13x9 inch baking dish coated with cooking spray. Spoon zucchini mixture evenly over bread cubes, and sprinkle mixture with cheeses.
  • 3. Combine egg substitute and remaining ingredients (except oregano sprigs) in a large bowl; stir with a whisk. Pour egg mixture over zucchini mixture. Cover mixture with foil; chill up to 1 day.
  • 4. Preheat oven to 325 degrees. Bake strata, covered, 1 hour or unitl bubbly. Garnish with oregano sprigs, if desired.
  • 5. Yield: 8 servings Calories 229 (19% from fat); fat 4.9g (sat 2.3g, mono 1.5g, poly 0.3g); iron 2.7mg; cholesterol 14mg; calcium 336mg; carbohydrate 29.1g; sodium 570mg; protein 17.5g; fiber 1.9g

LARGE VEGETABLE AND CHEESE STRATA



Large Vegetable and Cheese Strata image

Make and share this Large Vegetable and Cheese Strata recipe from Food.com.

Provided by Ginny Holmy-Willcox

Categories     Breakfast

Yield 12 serving(s)

Number Of Ingredients 13

1 1/2 cups onions, finely chopped
1 cup scallion, finely chopped
3/4 lb mushroom, sliced thin
4 tablespoons olive oil
2 red bell peppers, cut into thin strips (about 2 cups)
2 green bell peppers, cut into thin strips (about 2 cups)
9 cups Italian bread, cut into 1-inch cubes, crusts trimmed (about 1 1/2 loaves)
2 1/2 cups extra-sharp cheddar cheese, coarsely grated (10-12 ounces)
1 cup parmesan cheese, freshly grated
12 large eggs
3 1/2 cups milk
3 tablespoons dijon-style mustard
Tabasco sauce

Steps:

  • Assembly. In a large skillet saute the onion, scallion, and mushrooms in 2 Tbsp oil over moderately low heat, until the onion is softened and all liquid the mushrooms give off is evaporated.
  • In another large skillet saute the bell peppers in remaining oil and salt and pepper to taste, until peppers are tender.
  • Combine vegetables and season.
  • Arrange half the bread cubes in a buttered large shallow (4 1/2-quart) baking dish, spread half the vegetable mixture over them, and sprinkle half the Cheddar and half the Parmesan over the vegetables.
  • Arrange the remaining bread cubes over the cheeses, top them with the remaining vegetables, and sprinkle the remaining cheeses over the top.
  • In a bowl whisk together the eggs, the milk, the mustard, the Tabasco, and salt and pepper to taste, and pour the egg mixture evenly over the strata.
  • Cover and chill the strata, overnight. Let the strata stand at room temperature for 15-30 minutes and bake it in the middle of a preheated 350°F. oven for at least 1 hour, or until it is puffed and golden and cooked through.

VEGETABLE-CHEESE STRATA



Vegetable-cheese Strata image

A good breakfast or brunch casserole. Heck, it's good anytime. Make the night before and put in the refrigerator overnight. Pop it in the oven and breakfast is done.

Provided by ratherbeswimmin

Categories     Breakfast

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 15

3/4 cup diced onion
1/2 cup diced green onion
1 (8 ounce) package fresh mushrooms, sliced
2 tablespoons olive oil
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
5 cups Italian bread, cubes 1 inch
1 1/2 cups shredded cheddar cheese
1/2 cup shredded parmesan cheese
6 large eggs
1 3/4 cups milk
1 tablespoon Dijon mustard
1/2-1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon hot sauce

Steps:

  • Let oil get hot in a large skillet.
  • Add in onions and mushrooms; saute until tender.
  • Add in bell pepper; cook and stir frequently for 10 minutes or until liquid evaporates.
  • Put 2 1/2 cups bread cubes evenly in a lightly greased 11x7 inch baking dish.
  • Top with half of the mushroom mixture.
  • Sprinkle with half the cheddar cheese and half the parmesan cheese; repeat layers.
  • In a mixing bowl, whisk the eggs, milk, mustard, salt, pepper, and hot sauce until well blended; pour over the strata.
  • Cover and refrigerate 8 hours.
  • Let strata set out on counter for 15 minutes while the oven is preheating.
  • Bake at 350° for 45 minutes or until set.

VEGETABLE STRATA



Vegetable Strata image

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

Unsalted butter, at room temperature, for the baking dish
2 tablespoons olive oil
12 ounces cremini mushrooms, thinly sliced
Kosher salt and freshly ground black pepper
1 1/2 cups bite-size broccoli florets
3 cups half-and-half
1/4 cup grated Parmesan
10 large eggs
One 12-ounce loaf rustic Italian bread, preferably stale, crusts removed, cut into 1-inch cubes (about 6 cups)
2 cups shredded Monterey Jack cheese
1/4 cup thinly sliced scallions
2 plum tomatoes, seeded and chopped

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.

VEGETABLE AND CHEESE STRATA



Vegetable and Cheese Strata image

Categories     Milk/Cream     Egg     Mushroom     Onion     Side     Bake     Vegetarian     Cheddar     Parmesan     Bell Pepper     Gourmet

Yield Serves 8

Number Of Ingredients 13

1 1/2 cups finely chopped onion
1 cup finely chopped scallion
3/4 pound mushrooms, sliced thin
3 tablespoons olive oil
2 red bell peppers, cut into thin strips (about 2 cups)
2 green bell peppers, cut into thin strips (about 2 cups)
enough Italian bread cut into 1-inch cubes to measure 9 cups (about 1 1/2 loaves)
2 1/2 cups coarsely grated extra-sharp Cheddar (about 10 ounces)
1 cup freshly grated Parmesan
12 large eggs
3 1/2 cups milk
3 tablespoons Dijon-style mustard
Tabasco to taste

Steps:

  • In a large skillet cook the onion, the scallion, and the mushrooms in the oil over moderately low heat, stirring, until the onion is softened, add the bell peppers and salt and pepper to taste, and cook the mixture over moderate heat, stirring, for 10 to 15 minutes, or until all the liquid the mushrooms give off is evaporated and the peppers are tender. Arrange half the bread cubes in a buttered large shallow (4 1/2-quart) baking dish, spread half the vegetable mixture over them, and sprinkle half the Cheddar and half the Parmesan over the vegetables. Arrange the remaining bread cubes over the cheeses, top them with the remaining vegetables, and sprinkle the remaining cheeses over the top. In a bowl whisk together the eggs, the milk, the mustard, the Tabasco, and salt and pepper to taste, pour the egg mixture evenly over the strata, and chill the strata, covered, overnight. Let the strata stand at room temperature for 15 minutes and bake it in the middle of a preheated 350°F. oven for 50 minutes to 1 hour, or until it is puffed and golden and cooked through.

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VEGETABLE-AND-CHEESE STRATA RECIPE | MYRECIPES
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2003-10-17 Combine egg substitute and remaining ingredients (except oregano sprigs) in a large bowl; stir with a whisk. Pour egg mixture over zucchini …
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  • Heat oil in a nonstick skillet over medium-high heat. Add zucchini, mushrooms, bell pepper, onion, and garlic, and sauté vegetable mixture 6 minutes or until tender. Remove from heat. Stir in artichokes, and set aside.
  • Arrange Italian bread cubes in a 13 x 9-inch baking dish coated with cooking spray. Spoon zucchini mixture evenly over bread cubes, and sprinkle mixture with cheeses.
  • Combine egg substitute and remaining ingredients (except oregano sprigs) in a large bowl; stir with a whisk. Pour egg mixture over zucchini mixture. Cover mixture with foil; chill up to 1 day.
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VEGETABLE-CHEESE STRATA - BETTER HOMES & GARDENS
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