Savory Vegetable Cheese Strata Recipes

SAVORY VEGETABLE CHEESE STRATA

Steps:

• Heat 2 teaspoons of the oil in a medium non-stick skillet over medium-high heat. Add the onion and cook, stirring, until softened and beginning to brown, 3-5 minutes. Add the garlic and continue to cook for 1 minute. Transfer the onion mixture to a medium bowl and let cool.
• Heat the remaining 2 teaspoons olive oil in the same skillet over medium-high heat and cook the mushrooms; stirring a few times, until their water evaporates and they begin to brown, about 5-7 minutes. Remove from the heat and let cool completely.
• Coat a 9x13" baking dish with cooking spray. Arrange the bread cubes over the bottom. In a large bowl, beat the whole eggs, egg whites, milk, and mustard together until incorporated. Add the mushroom, onion, garlic mixture, broccoli, both cheeses, the sun-dried tomatoes, thyme, salt, and pepper and stir to incorporate. Pour the mixture over the bread, making sure the liquid saturates the bread. Cover with plastic wrap; refrigerate overnight or at least 8 hours.
• Preheat the oven 350 degrees. Remove the plastic wrap from the strata and bake until the top forms a light brown crust, 60-70 minutes.

VEGETABLE AND CHEESE STRATA

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.

SAVORY ROASTED-VEGETABLE STRATA

Steps:

• Heat oven to 450°F. In large bowl, stir biscuit ingredients until soft dough forms. Drop dough by heaping tablespoonfuls onto ungreased cookie sheet.
• Bake 8 to 10 minutes or until golden. Meanwhile, in ungreased 15x10- or 13x9-inch pan, toss roasted vegetable ingredients until evenly coated with oil; arrange in single layer.
• After removing biscuits from oven, bake vegetables 15 to 20 minutes, stirring occasionally, until crisp-tender. Cover vegetables; refrigerate until needed. Meanwhile, in large bowl, beat eggs, milk, oil and pepper with wire whisk or electric mixer on low speed until blended.
• Break biscuits into random-sized pieces; spread in ungreased 13x9-inch (3-quart) glass baking dish. Pour egg mixture over biscuits. Sprinkle with onions and cheese. Cover; refrigerate at least 8 hours but no longer than 24 hours.
• When ready to bake, heat oven to 350°F. Stir biscuit mixture in dish. Top with vegetables. Bake 1 hour 10 minutes to 1 hour 25 minutes or until top is golden brown and knife inserted in center comes out clean. Serve warm.

VEGETABLE-CHEESE STRATA

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

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.

HEALTHY VEGETABLE AND CHEESE STRATA

Steps:

• 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 and stir in artichoke hearts. Set aside.
• Arrange italian bread cubes in a 13 x 9 inch baking dish coated with cooking spray. Spoon zucchini mixture evenly over cubes, and sprinkle with cheeses.
• Combine egg substitute and remaining ingredients (except oregano sprigs) in a large bowl; stir with whisk. Pour egg mixture over zucchini mixture. Cover with foil; chill in refrigerator for 8 hours.
• Preheat oven to 325.
• Bake strata, covered, until bubbly. Garnish with oregano sprigs if desired.

LARGE VEGETABLE AND CHEESE STRATA

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.