Best Vegetarian Egg Strata Recipes

VEGGIE-PACKED STRATA

Veggie-Packed Strata image

This is a wonderful, colorful casserole that everyone enjoys. I'm sure you'll be hooked on it after one bite, too. -Jennifer Unsell, Vance, Alabama

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h45m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

2 medium sweet red peppers, julienned
1 medium sweet yellow pepper, julienned
1 large red onion, sliced
3 tablespoons olive oil, divided
3 garlic cloves, minced
2 medium yellow summer squash, thinly sliced
2 medium zucchini, thinly sliced
1/2 pound fresh mushrooms, sliced
1 package (8 ounces) cream cheese, softened
1/4 cup heavy whipping cream
2 teaspoons salt
1 teaspoon pepper
6 large eggs, room temperature
8 slices bread, cut into 1/2-inch cubes (about 6 cups), divided
2 cups shredded Swiss cheese

Steps:

In a large skillet, saute peppers and onion in 1 Tbsp. oil until tender. Add garlic; cook 1 minute longer. Drain; pat dry and set aside. In the same skillet, saute the yellow squash, zucchini and mushrooms in remaining 2 Tbsp. oil until tender. Drain; pat dry and set aside., Preheat oven to 325°. In a large bowl, beat cream cheese, cream, salt and pepper until smooth. Beat in eggs. Stir in vegetables, half of the bread cubes and Swiss cheese. Arrange the remaining bread cubes in a greased 10-in. springform pan. Place on a baking sheet. Pour egg mixture into pan. , Bake, uncovered, until set and a thermometer reads 160°, 80-95 minutes. Let stand for 10-15 minutes before serving. Run a knife around sides of pan to loosen; remove sides. Cut into wedges.

Nutrition Facts : Calories 453 calories, Fat 31g fat (15g saturated fat), Cholesterol 202mg cholesterol, Sodium 938mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 3g fiber), Protein 19g protein.

VEGETARIAN EGG STRATA

Vegetarian Egg Strata image

"I used to make this with turkey or chicken sausage, but adapted it for a vegetarian friend, and it was a huge hit. I serve it with fresh breads or bagels and a big mixed salad featuring arugula, apples and walnuts for brunch. It also works well for lunch, served with tomato bisque." -Danna Rogers, Westport, Connecticut

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h10m

Yield 12 servings.

Number Of Ingredients 15

Ingredients

1 medium zucchini, finely chopped
1 medium sweet red pepper, finely chopped
1 cup sliced baby portobello mushrooms
1 medium red onion, finely chopped
2 teaspoons olive oil
3 garlic cloves, minced
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 loaf (1 pound) day-old French bread, cubed
2 packages (5.3 ounces each) fresh goat cheese, crumbled
1-3/4 cups grated Parmesan cheese
6 eggs, lightly beaten
2 cups fat-free milk
1/4 teaspoon ground nutmeg

Steps:

In a large skillet, saute zucchini, red pepper, mushrooms and onion in oil until tender. Add garlic, thyme, salt and pepper; saute 1 minute longer., In a 13x9-in. baking dish coated with cooking spray, layer half the bread cubes, zucchini mixture, goat cheese and Parmesan cheese. Repeat layers., In a small bowl, whisk eggs, milk and nutmeg. Pour over top. Cover and refrigerate overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 281 calories, Fat 12g fat (6g saturated fat), Cholesterol 140mg cholesterol, Sodium 667mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.

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

Ingredients

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.

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

Ingredients

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.