Best Vegetable Cheese Strata Recipes

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.

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.

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 AND CHEESE STRATA

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

SAUSAGE, VEGETABLE AND CHEESE STRATA

Steps:

• 1. Grease rectangular pan, 13 x 9 x 2 inches. Cook sausage in 12-inch skillet over medium heat 7 to 8 minutes, stirring occasionally, until no longer pink drain. Melt butter in same skillet over medium-high heat. Cook spinach, zucchini, bell peppers and onion in butter about 5 minutes, stirring frequently, until zucchini is crisp-tender.2. Break each bread slice into 4 pieces. Layer sausage, vegetables and bread in pan. Beat eggs, milk, mustard, salt and pepper with hand beater or wire whisk until blended pour over bread. Sprinkle cheeses over top. Cover and refrigerate at least 4 hours but no longer than 24 hours.3. Heat oven to 325°. Cover and bake 30 minutes. Uncover and bake about 45 minutes longer or until top is golden brown and knife inserted in center comes out clean.Kathy S. shares her Recipe "I served this at brunch the day after my daughter Amy's wedding, and it was a real hit! It was convenient for me because the assembly is done the day before all I had to do the day of serving was bake it."A NOTE from DR. GHOSHGreen leafy vegetables such as spinach are a good source of vitamin K, essential for normal blood clotting. If taking a blood thinner such as Coumadin®, however, avoid excessive intake of dietary vitamin K because it may interfere with the medication.NUTRITION FACTS: High in calcium, folic acid and vitamins A and C1 Serving: Calories 335 (Calories from Fat 190) Fat 21g (Saturated 10g) Cholesterol 175mg Sodium 830mg Potassium 400mg Carbohydrate 17g (Dietary Fiber 2g) Protein 21g % DAILY VALUE: Vitamin A 46% Vitamin C 20% Calcium 34% Iron 10% Folic Acid 18% Magnesium 12% DIET EXCHANGES: 1 Starch, 2 1/2 High-Fat MeatFrom "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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.

SMALL VEGETABLE CHEESE STRATA

Steps:

• Assembly: Butter an 8 X 8 pan.
• Generously butter 1 side of bread and cut into 1/2 inch cubes and arrange evenly in pan. (I use Pepperidge Farm Toasting White Bread, crusts and all.)
• Coarsely grate 8 cheese and arrange evenly on bread.
• Dice fairly fine 1/3 cup of each: zucchini, red pepper, green pepper, and onion. Toss together and arrange evenly on cheese.
• Beat eggs with milk and salt and dry mustard powder. Pour over vegetables.
• Cover and refrigerate overnight.
• Preheat oven to 350. Sprinkle strata with black pepper and basil.
• Put strata in larger pan filled with enough boiling water to reach halfway up strata pan.
• Bake ~1 hour or until top of strata is brown and bubbling. (Water in large pan should have some bubbles but shouldn't actually boil).

VEGETABLE-CHEESE STRATA

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.